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