Vegetable enchiladas
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Vegetable enchiladas
  Mexican    Vegetarian    Vegetables  
Last updated 6/12/2012 1:02:33 AM. Recipe ID 26153. Report a problem with this recipe.
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      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
 




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Recipe ID 26153 (Apr 03, 2005)

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