Recipe for the day

This is a great recipe for Vegetable enchiladas. Mmmm. Enchiladas, to me, are the ultimate comfort food. I could eat them anytime. If you can wrap it in a tortillas and smother it in sauce it’s an enchilada- and sooo good. I just shared this recipe with someone else, which of course reminded me of it, and I thought I would share it here. It is perfect for using up the mounds of zucchini everyone ends up with at harvest time, but it’s really good at anytime. It looks more complicated than it is, so try them!

* Exported from MasterCook *

Vegetable Enchiladas

Recipe By :Marge Poore
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
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Basic Cooked Tomatillo Sauce (see notes)
1 Tablespoon olive oil
1/2 medium white onion — chopped
2 medium zucchini — coarsely shredded
1 cup corn kernels
1 red bell pepper — finely chopped
3 Tablespoons sour cream — or Mexican crema
2 Tablespoons cilantro — chopped
1/2 teaspoon cumin
1/4 teaspoon salt — or to taste
freshly ground pepper — to taste
2 Tablespoons vegetable oil
8 corn tortillas — 6 or 7 inch
1 cup manchego cheese — shredded (I use monterey jack)
2 green onions — thinly sliced crosswise

Prepare the sauce. Cover and keep warm. Preheat oven to 375. Heat the olive oil in a skillet and cook the onion until it starts to brown. Add the zucchini, corn, and red peppers. Cook, stirring frequently, until the vegetables are crisp tender- about 5 minutes. Stir in sour cream, cilantro, salt, and pepper. Set aside.

In a medium skillet, heat 2 TBS vegetable oil until it shimmers. Using tongs, dip tortillas one at a time into the hot oil to soften. Drain on paper towels and stack on a plate. Cover to keep them soft and warm.

To assemble the enchiladas, put 1 tortilla on a plate and sppon aout 1/4 cup of the vegetable mixture on the lower third of the tortilla. Roll up into a cylinder and place seam side down in a 9 x 13 baking dish. Repeat until all tortillas are filled, rolled, and placed side by side in the dish. Pour the cooked tomatillo sauce over the enchiladas. Sprinkle with cheese and onions. Bake for 15-20 minutes or until hetaed through. Serve immediately.

Source:
“1,000 Mexican Recipes”
Yield:
“2 pieces”
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Per Serving (excluding unknown items): 290 Calories; 14g Fat (41.4% calories from fat); 6g Protein; 39g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 229mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Serving Ideas : Next time I will add a squeeze of fresh lime juice to the filling.

This is also made simpler with Pace’s new tomatillo cooking sauce. Not quite as good, but an adequate substitute.

NOTES : Cooked Tomatillo Sauce:

1 pound tomatillos, husks removed, rinsed, and quartered.
1/2 medium white onion, chopped
2 garlic cloves, chopped
1 to 2 jalapenos, seeded and chopped
1/2 cup loosely packed cilantro
1/2 tsp dried oregano (Mexican variety preferred)
3/4 tsp ground cumin
1/4 tsp sugar
1/2 cup canned fat free reduced sodium chicken broth
salt to taste

Combine everything except broth and salt in a blender. Blend to a smooth puree. Pour into a saucepan with the chicken broth and salt. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit and is completely cooked. About 15 minutes. Adjust seasoning. The sauce is ready to use or can be refrigerated for 5 days, or frozen for 3 months.