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Vegetable Enchiladas | Ethnic Recipes » Mexican Recipes

Vegetable Enchiladas


Serving Size : 2
Ingredients
for prepare Vegetable Enchiladas
:
Amount Measure Ingredient - Preparation Method
4 corn tortillas
1/2 cup salsa sauce
1 teaspoon olive oil
1/3 cup thinly sliced onions
1 garlic clove - sliced
1/2 cup cubed eggplant
1/4 cup grated zucchini
1 tablespoon sherry - optional
1/4 can diced green chiles
2 tablespoons minced cilantro
recipe Vegetable Enchiladas

Place tortillas in shallow pan. Spread salsa over them to
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soften them. Let sit for 5 minutes. Turn tortillas over & coat the other side. While the tortillas
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are softening, heat oil in a skillet & sautй onion for 3 minutes, stirring frequently. Add garlic, eggplant,
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zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, until eggplant begins to stick. Remove
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from heat & stir in chiles. Pre-heat oven to 400F. Lightly oil a baking tin.

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Remove each tortilla from the sauce & fill with one quarter of the sautйed vegetables. Roll up tortillas & place
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seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15

mexican crock pot recipes

minutes, until evenly browned. "Vegetarian Times" September, 1991






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    Views: 1988 | Author: Shad0w | 12 December 2009 | Comments (0)


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