serves 6-7 (2-3 each)
1 heaping cup or 4 oz shredded/grated pepperjack cheese
1 heaping cup or 4 oz shredded/grated montrey jack cheese
1 whole jar of medium thick and chunky salsa verde
1 yellow squash, finely diced
1 zucchini, finely diced
1/2 tsp salt + 1/2 tsp salt
1/4 tsp cracked peppercorns
1/2 cup of white rice
1 bay leaf
1/2 tsp taco seasoning (homemade or store bought)
2 scallions or green onions, thinly sliced
4 oz cream cheese cut into chunks
12-15 small corn tortillas
1/4 cup or 1 large handful chopped cilantro plus another handful for garnishing (optional)
2/3 cup half and half
3 chicken breast halves (previously cooked) leftover chicken from another meal would be great, finely dice it up
Step 1: Cook the rice. In a small pot put 1/2 tsp of salt, the bay leaf, taco seasoning, the rice, and 1 cup of water together. Bring the water to a boil. Reduce the heat and cover for approx. 12-15 minutes. Fluff with a fork when you are done and transfer it to a bowl to start cooling down.
Step 2: Make the sauce. In a blender or food processor combine: the salsa verde, half and half, and cilantro. Should be a creamy thick liquid.
Step 3: Sauté the veg. In a small saucepan or skillet sauté the veggies for 3-5 minutes on medium or medium low with salt and pepper until they are tender crisp with butter or olive oil your choice. You don't want them browning just softening.
Step 4: Assembling. Combine the cooled rice with half of the jack cheeses, the green onions, diced cooked chicken, sautéed veggies, and cream cheese. Take 1/4-1/3 cup portions and put them in the center of each tortilla and roll them up. Place the filled tortillas side by side in two prepared baking dishes. When all the tortillas are filled, or you ran out of room in your pans, or ran out filling (all common issues with making enchiladas or burritos) top each baking dish with the lovely creamy sauce. Cover the sauce in both pans with the remaining cheese.
Step 5: Bake at 350 for 20 minutes until bubbly and delicious
Step 6: Serve with sour cream, tortilla chips, and additional cilantro
Enjoy zucchini & other end of summer/fall favorite flavors
from my kitchen to yours