10 dried New Mexico chile
2 chipotle chiles, in adobo, roughly chopped
1 tsp of adobo sauce
2-3 large cloves of garlic, roughly chopped
1 medium yellow onion, diced (separated)
1 tsp ground cumin
1 1/2 cups of chicken broth or water
1 tbsp evoo
1 large zucchini, diced
kernels from 2 ears of corn
2 tbsp cilantro stems, minced
12 corn tortillas (taco-sized)
1 cup of shredded Mexican cheese blend (cheddar and Monterrey Jack), plus additional 2 tbsp for garnish
1/4 cup Cotija cheese, crumbled, plus additional 1 tbsp for topping
2 scallions, greens and whites, thinly sliced
Remove stems and seeds from dried chiles. Bring a pot of water to boil. While the water is heating, cook dried chiles in a cast-iron skillet on medium high until chiles are fragrant and puffed up, about 3 minutes. Place dried chiles in boiling water and turn off heat. Leave chiles in water until they’re soft, about 15 minutes.
Put softened chiles, chipotles, adobo, garlic, 1/4 cup of the diced onions, cumin and chicken broth in a blender. Puree until everything is mixed together. Set aside.
Heat evoo in a large saute pan over moderately-high heat. Add onions and saute until beginning to soften, about 2 minutes. Add zucchini and corn. Saute until zucchini and corn are softened, about 3 additional minutes. Season with s&p, add cilantro stems and stir to combine. Remove from heat.
Preheat oven to 375 degrees F.
Spread 3 tbsp of enchilada sauce in an 8x8-inch baking dish (we actually used a 2-quart Pyrex baking dish) and top with 3 tortillas. Top with 1/3 of the sauteed vegetable mixture and a combination of cheeses. Drizzle with enchilada sauce. Repeat process until you use up all of the veggies and cheese (except for the 2 tbsp of Mexican cheese blend and 1 tbsp of Cotija). Top with remaining enchilada sauce and sprinkle with cheese. Cover with aluminum foil and bake, covered, for 20 minutes. Remove foil and bake for another 10 minutes.
Allow to cool for 10 minutes. Garnish with scallions.