1 tbsp butter

1 tbsp olive oil

1/2 large onion chopped

1 1/2 red peppers, seeded and cut into 1/2 inch pieces

2 medium zucchini, cut into 1/2 inch cubes

1 1/2 cups corn

2 chipotle peppers in adobo sauce, diced

1/2 cup chopped fresh cilantro

Sauce:

3 tbsp butter

3 tbsp chili powder

1 1/2 tsp ground cumin

2 tbsp all-purpose flour

2 1/2 cups whole milk

juice of 1 lime

sea salt and freshly ground black pepper to taste

2 1/2 cups shredded Monterey Jack cheese and/or cheddar cheese

8 flour tortillas

Preheat the oven to 350 degrees. Heat the oil and butter in a saute pan. Saute the onions until translucent and tender. Add in the zucchini and peppers and saute until just tender. Add in the corn, chipotle peppers and cilantro and remove from the heat.

In a large saucepan, melt the 3 tbsp butter. Add in the chili powder, cumin, and flour and whisk for about 1 minute. Slowly pour in the milk while whisking. Continue to whisk while bringing the milk up to a simmer. It should begin to bubble and thicken. Once thickened, add in the lime juice and 1 1/2 cups cheese Season to taste with salt and pepper.

Oil a 13×9 inch baking pan. Spread 1/3 cup of sauce in the bottom of the pan. Mix 3/4 cup of the sauce in with the filling.

Working individually with each tortilla, heat a dry skillet and warm a tortilla in the skillet to soften. Put out on a plate and put a generous 1/3 cup of filling in the center of the tortilla. Roll up and place in the baking dish atop the sauce. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce and remaining cup of cheese. Cover with aluminum foil and bake in the oven to heat through, about 45 minutes. The last 5 minutes, remove the foil to allow the cheese to brown a little. Serve with sour cream and guacamole if desired and extra chopped cilantro as a garnish.