Summer Vegetable Enchiladas
Description
This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
Summer Vegetable Enchiladas
Servings: 12
Calories: 239
Protein: 9 g
Carbohydrate: 43.5 g
Fat: 5.5 g
Sodium: 558 mg
Calcium: 131 mg
Cholesterol: 0 mg
Sauce
* Ingredients:
1 large onion, chopped
3 tablespoons water
2 large tomatoes, peeled and chopped
2 canned green chilies, chopped
½ cup tomato juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon coriander
¼ teaspoon cumin
Sauce * Directions:
Prepare sauce first. Simmer onion in water in a large skillet
over medium heat. Add remaining sauce ingredients and bring
to a boil over high heat. Cover, reduce heat, and simmer for
15 minutes. Uncover and return to a boil over medium-high
heat, stirring often, until sauce is reduced to about 1½
cups. Spread sauce in a 9" x 13" baking dish.
Filling
* Ingredients:
4 small zucchini, cubed
¼ cup water
1 cup whole kernel corn
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, chopped fine
2 cloves garlic, minced
salt, to taste (optional)
Filling * Directions:
Prepare filling next. In a large skillet, simmer zucchini in
water. Add remaining filling ingredients and continue cooking,
stirring often, until liquid evaporates and vegetables are
tender-crisp (about 5 minutes). Add salt, to taste.
Misc.
* Ingredients:
1 cup rich soy or nut cream
1 dozen 6" corn tortillas
½ cup Melted "Cheese" Sauce
¼ cup sliced black olives
2 green onions, chopped
* Directions:
Heat soy or nut cream in a small pan over medium-low heat. Dip each
tortilla one at a time, in hot cream, to soften. Spoon an equal
amount of filling down the center of each tortilla. Roll tortillas
up and place seam-side down in baking dish with sauce. Make only
one layer of tortillas. Pour Melted "Cheese" Sauce over the top and
bake, uncovered, at 375°F for 20-30 minutes. Sprinkle with olives
and green onions just before serving.
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