Vegetable enchiladas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Corn tortillas |
| ½ | cup | Salsa sauce |
| 1 | teaspoon | Olive oil |
| ⅓ | cup | Thinly sliced onions |
| 1 | each | Garlic clove, sliced |
| ½ | cup | Cubed eggplant |
| ¼ | cup | Grated zucchini |
| 1 | tablespoon | Sherry, optional |
| ¼ | can | Diced green chilies |
| 2 | tablespoons | Minced cilantro |
Directions
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