Internet Recipe
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Zucchini and Mushroom Enchiladas Another really good vegetarian recipe. |
2 tablespoons olive or canola oil 8 fresh mushrooms, finely chopped 1 small onion, finely chopped 3 medium zucchini, shredded 2 jalapeno peppers, seeded, deveined and minced 4 or 5 scallions, chopped 1 4-ounce can chopped green chilies 1/2 teaspoon dried Mexican oregano Salt and Pepper to taste 1 cup grated Monterey jack Cheese 12 corn tortillas 2 1/2 cups ancho chile sauce or 2 (10-ounce) cans enchilada sauce |
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Sauté mushrooms and onion in oil until juices evaporate (3-5 minutes). Add zucchini, jalapeno peppers, jalapenos, scallions, green chilies and oregano. Salt and pepper to taste. Raise heat to high and cook, stirring constantly until zucchini cooked, about 3 minutes. Remove from heat and set aside until ready to assemble the enchiladas. Soften the tortillas. See instructions for traditional method or low fat microwave method. Make the enchiladas in one baking dish. Spoon about 1/2 cup of the sauce in the bottom of a greased backing dish. Spoon about 1/3 cup vegetable mixture in each tortilla and roll up. Place rolled tortilla on sauce in baking dish, open side down. Continue until all tortillas are rolled and placed in baking dish. Pour the remaining enchilada sauce over rolled tortillas and sprinkle with the frated cheese. Bake in 350 degree oven, 12 to 15 minute or until the cheese is melted and sauce is bubbling. Serves 4 to 6. Make the enchiladas in the Microwave. Make in individual servings, using microwave. Place two tablespoons sauce on serving dish. Fill and roll two tortillas as described above and place open side down in the sauce on the serving plate. Spoon more sauce over the top of each enchilada. Sprinkle one tablespoon of cheese on each enchilada. Cook in microwave oven for about 3 minutes. |