Zucchini Enchiladas

• sauce
• 1 T olive oil
• 4 small jalapenos peppers, chopped
• 1/2 small onion, chopped
• 1 large garlic clove, minced
• 1 c whole cherry tomatoes (or coarsely chopped tomatoes)
• 1 t salt
• 2 T flour
• 1 roasted red pepper
• enchiladas
• 1 T olive oil
• 1 small zucchini, chopped
• 1 green bell pepper, chopped
• 1/2 small onion, chopped
• 8 wheat tortillas
• 1/2 c feta cheese
• 1 c jack cheese

1. Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and saute 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.
2. To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and saute 5-7 minutes, until the vegetables are tender. Remove from heat.
3. Spread 1/2 c sauce in the bottom of a 9"x12" casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.

sauce, olive oil, jalapenos peppers, onion, garlic, cherry tomatoes, salt, t, red pepper, enchiladas, olive oil, zucchini, green bell pepper, onion, tortillas, feta cheese, jack cheese

Taken from www.epicurious.com/recipes/member/views/zucchini-enchiladas-51251111 (may not work)