Zucchini Enchiladas

Recipe by Julia Staigers of Crumbled Rock Winery

“One of my favorite things is to think of recipes using items I have on hand, especially with seasonal and easily obtainable ingredients. Many of these recipes are what I like to call “loose recipes,” meaning they have a basic idea, but can be adapted to taste preferences or availability of ingredients. These enchiladas are one of our favorites, using the plentiful garden produce of late summer. Add a salad, and they make a good vegetarian entrée by themselves or can be a tasty side dish for grilled meats.” —Julia Staigers, Crumbled Rock Winery co-owner

¼ cup canola oil
1/3 cup flour
½ cup chile powder
4 cups water or stock
* salt to taste
3 small or 2 medium zucchini, sliced
1 large onion, thinly sliced
1 large green bell pepper, cut in large dice
2 cloves garlic, minced
3–4 tomatoes, cut in chunks
* additional vegetables, like olives or mushrooms, if desired.
* olive oil for sautéing
12–16 ounces grated medium cheddar
12 corn tortillas
* sour cream (optional)
* guacamole (optional)

1. Preheat oven to 350°F. 2. Heat oil in pan. Add flour and brown lightly. Add chile powder and mix. Add water or stock and stir or whisk until lumps are dissolved. Simmer 10 to 15 minutes on low heat. 3. Prepare vegetables while sauce is simmering. 4. Heat olive oil in large frying pan, and add zucchini, onion, pepper and garlic. Saute until soft. Add tomatoes. Heat through, about 3 to 4 minutes. 5. Lightly oil a 3-quart 8x11 rectangular casserole dish. Cover bottom with 6 tortillas. Add ½ vegetable mixture. Add ½ the sauce. Add ½ the grated cheese. Repeat layers. Bake at 350°F for 35 to 40 minutes. Let stand and set for 5 minutes after removing from oven. May be served as is or with optional sour cream and/or guacamole. Note: These can be prepared several hours ahead of time and refrigerated. Allow an extra 5 to 10 minutes baking time if cold.

Wine Suggestion

Crumbled Rock 2007 Pinot Noir or choose a favorite dry Riesling or Pinot Gris

Crumbled Rock Winery

Crumbled Rock Winery is a new winery, with an old vineyard—Juliard Vineyard. It is a small family run winery where the owners live on the property, grow the grapes and make the wine.

Julia Staigers and Gerard Koschal have owned the vineyard since 1987, selling the grapes to local wineries but keeping a ton or so to make their own wine. When Julia retired in 2007, they decided to go commercial. Some retrofitting and an addition to the barn were constructed and their small winery was built.

The vineyard has 8 acres of Pinot Noir grapes planted between 1989 and 1995 and .6 acres of Riesling grapes planted in the late 1970s.

Gerard is a working geologist as well as the winemaker. The name “Crumbled Rock” refers to the hillside Jory soil and underlying deeply weathered crumbled rock, an ancient iron-rich volcanic basalt that has weathered in place and is a perfect medium for growing Pinot Noir winegrapes.

Crumbled Rock Winery is located at 8415 Worden Hill Road, Dundee. Currently they are open for tasting and tours by appointment. Check www.crumbledrockwines.com for additional information.