A delightful twist on classic enchiladas, featuring zucchini and a creamy green chili sauce.
Melt the butter in a saucepan over low heat.
Use low heat to prevent the butter from burning.
Add the milk, salt, and chicken broth to the saucepan, stirring continuously.
Stir constantly to ensure a smooth mixture.
Gradually whisk in the flour until the mixture thickens.
Add the flour slowly to avoid lumps.
Stir in the diced green chilis and cook until the sauce is creamy.
Cook until the sauce reaches a smooth consistency.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Spread a portion of the sauce in the bottom of a baking dish.
This prevents the enchiladas from sticking to the dish.
Mix the shredded zucchini and 1.5 cups of cheese in a bowl.
Combine thoroughly for an even filling.
Warm the tortillas to make them pliable.
Warm tortillas are easier to roll without breaking.
Fill each tortilla with the zucchini mixture, roll, and place seam-side down in the dish.
Arrange the enchiladas snugly in the dish to keep them intact.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Ensure the sauce covers all the enchiladas for even baking.
Bake in the preheated oven for 20 minutes or until bubbly.
Check occasionally to prevent over-browning.
Garnish with chopped onion, sour cream, and cilantro before serving.
Serve immediately for the best flavor and texture.
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