Vegetable Enchiladas with Maple Chipotle Grille Sauce
1 cup onion, diced
1 1/2 cups corn kernels, fresh or frozen
2 cups zucchini or summer squash or mix, diced
1 cup carrots, grated or shredded
1 can (4 oz) green chilies, diced
1 teaspoon ground cumin
2 cups shredded Monterey Jack or cheddar cheese
8 (8") warmed flour tortillas
Stonewall Kitchen Maple Chipotle Grille Sauce
Preheat oven to 350 degrees.
Saute vegetables in small amount of oil until tender.
Stir in 1 cup corn, canned chilies, garlic and cumin.
Spread 1/2 cup Maple Chipotle Grille Sauce in bottom of 13"x9"x2" baking dish.
Mix 1/2 cup sauce into filling. Place generous 1/3 cup filling in center of tortilla.
Sprinkle with cheese and roll to enclose filling. Place seam side down in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce. Sprinkle with remaining 1/2 cup corn and rest of shredded cheese.
Bake until heated through, 30-45 minutes. Serve hot.