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| Home -> [Mexican, North American, South American, Vegetarian] -> [Vegetable enchiladas Recipe] |
Vegetable enchiladas
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Mexican, North American, South American, Vegetarian |
Rating: |
0 |
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Ingredients:
| 4
| | Corn tortillas | | 1/2
| cup | Salsa sauce | | 1
| tsp | Olive oil | | 1/3
| cup | Thinly sliced onions | | 1
| | Garlic clove, sliced | | 1/2
| cup | Cubed eggplant | | 1/4
| cup | Grated zucchini | | 1
| tbsp | Sherry, optional | | 1/4
| can | Diced green chilies | | 2
| tbsp | Minced cilantro |
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Procedures:
| 1 | Place tortillas in shallow pan. | | 2 | Spread salsa over them to soften them. | | 3 | Let sit for 5 minutes. | | 4 | Turn tortiallas over & coat the other side. | | 5 | While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. | | 6 | Add garlic, eggplant, zucchini & sherry if using. | | 7 | Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. | | 8 | Remove from heat & stir in chilies. | | 9 | Pre-heat oven to 400°F. | | 10 | Lightly oil a baking tin. | | 11 | Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. | | 12 | Roll up tortillas & place seam side down in baking tin. | | 13 | Top with the rest of the sauce & cilantro. | | 14 | Bake for 15 minutes, until evenly browned. | | 15 | Vt september, 199 |
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