| | ENCHILADAS----- |
| 1 | c | Monterey Jack cheese |
| | Shredded |
| 1 | c | Mozzarella cheese -- |
| | Shredded |
| 1/2 | c | Butter -- unsalted |
| 2 | lg | Carrots -- peeled and diced |
| 1 | | Zucchini -- diced |
| 2 | c | Mushrooms -- sliced |
| | Kernels from 2 ears of corn |
| 2 | c | Mushrooms -- sliced |
| 1/2 | c | Yellow peppers -- diced |
| 1/2 | c | Green peppers -- diced |
| 2 | bn | Spinach -- cleaned and |
| | Chopped |
| 12 | | Tortillas -- flour or corn |
| 1/4 | c | Pecans; chopped -- toasted |
| | JALAPENO-PESTO SAUCE----- |
| 2 | | Jalapeno chilis; roasted |
| | Seeded -- and skinned |
| 1 | bn | Basil -- leaves only |
| 1/2 | c | Vegetable oil |
| 1 | c | Olive oil |
| | Juice of 1/2 lime |
| 1/4 | c | Parmesan cheese -- grated |
| 1/4 | c | Pumpkin seeds |
| | CORN SAUCE----- |
| 1/2 | c | Butter |
| 2 | lg | Garlic cloves -- minced |
| 1 | sm | Onion -- peeled and cut |
| | Into |
| 1/4 | | " dice |
| | Kernels of 4 ears of corn |
| 4 | c | Half and Half |
| | Salt |
| | Freshly ground white pepper |
| 2 | tb | Cornstarch (optional) |
| 1/4 | c | -- water (or as much as |
| | Needed (optional) |
| | TOMATO SAUCE----- |
| 2 | tb | Olive oil |
| 1 | | Garlic clove -- minced |
| 1/2 | sm | Onion -- diced |
| 1 | | Anaheim chili; roasted |
| | Seeded -- skinned and diced |
| 2 | tb | Cilantro -- chopped |
| ds | Black pepper |
| ds | Cumin |
| ds | Mexican ground oregano |
| ds | Thyme -- ground |
| 5 | | Roma tomatoes; peeled |
| | Seeded and diced |
| 1 | c | Tomato juice |
