Recipe: Zucchini and Olive Enchiladas with Chunky Tomato and Bell Pepper Sauce (no meat, make ahead)

ZUCCHINI AND OLIVE ENCHILADAS

FOR THE CHUNKY TOMATO AND BELL PEPPER SAUCE:
1/4 cup olive oil
1 large yellow onion, chopped
2 bell peppers (any color), coarsely chopped
2 cloves garlic, minced or pressed
2 cans (15 ounces each) tomato sauce
2 cans (16 ounces each) whole tomatoes, broken up
1 bay leaf
2 scant tablespoons chili powder
2 teaspoons dried marjoram
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon ground cumin
1/3 teaspoon cayenne pepper
Pinch of salt
FOR THE ENCHILADAS:
24 yellow or white corn tortillas
3 pounds zucchini, coarsely shredded
2 (2 1/2-ounce) cans sliced black olives
8 cups (about 2 pounds) shredded Cheddar cheese or mixture of Cheddar and Monterey Jack
TO SERVE:
1 pint sour cream, for garnish (optional)
1/2 cup minced cilantro, for garnish

TO MAKE THE SAUCE:
Heat olive oil in 3-quart pan over medium heat. Add onion and peppers and saute until soft, about 10 minutes.

Add remaining sauce ingredients for the sauce and stir to combine. Simmer 30 minutes, until thickened, stirring occasionally. Remove bay leaf. (If making ahead, cool and refrigerate. Then just before assembling enchiladas, warm over medium heat until hot.)

TO ASSEMBLE THE ENCHILADAS:
Place two 3-quart or two 9-by-13-inch casserole dishes by your work surface. Dip 1 tortilla in hot tomato sauce for up to 1 minute to soften it. Put tortilla on a plate and place heaping 1/2 cup of grated zucchini, a few sliced olives, and 3 tablespoons cheese in middle. Roll tortilla up and place seam-side down in casserole. Repeat to fill remaining tortillas, laying them side by side in casseroles. Pour sauce over tortillas and sprinkle top with remaining cheese. (If making ahead, enchiladas can be covered and refrigerated at this point, up to 12 hours. Allow casseroles to return to room temperature before baking, about 1 hour.)

Preheat oven to 350 degrees F.

Bake, uncovered for 30 to 40 minutes, until bubbling hot. Serve hot from oven or warm. Or cool to room temperature, cover, refrigerate and reheat on site.

TRANSPORTATION NOTE:
Bring sour cream and cilantro in separate covered containers or wrapped small serving bowls. Tightly cover casseroles with foil and place them on floor of car or in trunk with a thick towel wrapped around the base to prevent tipping, or place in an insulated cooler for longer transport.

ON-SITE/PREPARATION:
Serve warm or hot. Reheat, if necessary, uncovered, at 350 degrees for 10 minutes. To bake on site: Bring chilled, uncooked casseroles to room temperature before baking according to directions above. Place sour cream and chopped cilantro in serving bowls and serve on the side.

MAKE-AHEAD NOTES:
Sauce can be made up to 2 days ahead, and enchiladas can be assembled up to 12 hours ahead, if refrigerated.

Serves 12
Source: The Gourmet Potluck: Show-stopping Recipes for the Buffet Table by Beth Hensperger