Vegetable enchiladas
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vegetable enchiladas
  Mexican    Vegetarian    Vegetables  
Last updated 6/12/2012 1:02:33 AM. Recipe ID 26153. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Vegetable enchiladas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 2 servings
 
      4 ea Corn tortillas
    1/2 c  Salsa sauce
      1 ts Olive oil
    1/3 c  Thinly sliced onions
      1 ea Garlic clove, sliced
    1/2 c  Cubed eggplant
    1/4 c  Grated zucchini
      1 tb Sherry, optional
    1/4 cn Diced green chilies
      2 tb Minced cilantro
 
  Place tortillas in shallow pan.  Spread salsa over them to soften
  them. Let sit for 5 minutes.  Turn tortiallas over & coat the other
  side.
  
  While the tortillas are softening, heat oil in a skillet & saute
  onion for 3 minutes, stirring frequently.  Add garlic, eggplant,
  zucchini & sherry if using.  Cook, stirring often, for 5 minutes or
  so, till eggplant begins to stick.  Remove from heat & stir in
  chilies.
  
  Pre-heat oven to 400F.  Lightly oil a baking tin.  Remove each
  tortilla from the sauce & fill with one quarter of the sauteed
  vegetables.  Roll up tortillas & place seam side down in baking tin.
  Top with the rest of the sauce & cilantro.  Bake for 15 minutes,
  until evenly browned.
  
  "Vegetarian Times" September, 1991
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 26153 (Apr 03, 2005)

[an error occurred while processing this directive]