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Recipe: Vegetable Enchiladas
Similar Categories: Vegetable, Enchiladas
Vegetable Enchiladas
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : 101Weekly Recipe Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Corn tortillas
1/2 c Salsa sauce
1 t Olive oil
1/3 c Thinly sliced onions
1 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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Per Serving (excluding unknown items): 1073 Calories; 109g Fat (89.8%
calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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