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Zucchini, squash & roasted poblano enchiladas
ZUCCHINI, SQUASH & ROASTED POBLANO ENCHILADAS

A great party food that will make entertaining easy & tasty!

Total time
60 mins

Recipe by:

Rodrigo and Leticia love Mexican food and really enjoy exposing their friends to the regional Mexican fare they grew up eating. That is why they are sharing their Mölli recipes. Molli is a line of Mexican cooking sauces that are made with a unique blend of all-natural ingredients that are true to regional recipes. ¡Buen provecho!

INGREDIENTS - 10 servings
  • 1 lb Zucchini shredded
  • 1 lb Squash shredded
  • 1 Onion finely chopped
  • 8 Poblano pepper roasted, skin and seeds removed, sliced
  • 1 Package Corn kernels frozen
  • 18 Corn Tortillas
  • 8 Tablespoons Canola Oil
  • 1 12 Jars Cooking Sauce Molli Mexico City
  • 8 Oz Whipping Cream
  • 1 lb Mozzarella whole-milk cheese, shredded
  • 1 Dash Salt and Pepper to taste
PREPARATION
  • Preheat oven to 450 degrees F. Mix Mexico City Cooking Sauce and whipping cream in a large bowl. Season to taste with salt.
  • Heat 3 tbsp of oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Add the poblano peppers and cook for another 3 minutes. Add frozen corn, mix thoroughly, turn the heat off, season with salt to taste and set aside.
  • In a medium saucepan, add the remaining oil and heat over medium-high heat. Dip one tortilla at a time on the hot oil for 10 seconds, turn and fry for an extra 10 seconds. Remove and place over paper towels.
  • Overlap 6 tortillas in a rectangular or oval baking dish. Top tortillas with the zucchini & squash shreds. Season with salt and pepper and pour 1/3 of the Mexico City mixture evenly over. Top with 6 tortillas and add the poblano & corn. Pour another 1/3 of the sauce. Top with the remaining tortillas. Pour the last 1/3 of sauce over evenly. Sprinkle mozzarella cheese evenly. Cover with foil and bake until bubbling, about 40 minutes. Serve and provecho!

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This recipe also calls for: frozen corn