Zucchini and Cheese Enchiladas

[Guest guest]

Zucchini and Cheese Enchiladas

 

8 corn tortillas

Olive oil

2 med. zucchini, sliced

1/4 c. onion, chopped

1 sm. can green chili

1 can whole pitted black olives

1/2 to 3/4 lb. Monterey Jack cheese

Enchilada sauce (recipe follows for homemade sauce)

 

Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an

oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for

approximately 30 seconds in the microwave long enough to soften so they roll

without breaking. Too hot or too long, then they get too stiff). Dip warmed

tortillas into sauce. Fill with small amounts of zucchini mixture, cheese,

olives and chili. Roll the enchilada and place in dish. When you have filled the

dish with 8 enchiladas, top the dish with the remaining cheese, olives and

chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20

minutes at 350 degrees.

 

1/2 c. onion, chopped

1 clove garlic, minced

1 tbsp. olive oil

1/2 c. vegetable stock

1 c. tomato puree

2 tsp. chili powder add more if desired to suit taste

1 tsp. cumin

Salt and pepper, to taste

 

Saute onion and garlic in oil. Add the remaining ingredients, bring to a

boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for

the tomato puree. Add water until you reach the consistency that you like).

 

 

 

 

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[Guest guest]

Thanks for this recipe, Fiona.

Next time I make enchiladas I am going

to try these and make my own sauce from

your recipe.

 

~ PT ~

 

To divide and particularize is in the mind's very nature.

There is no harm in dividing.  But separation goes against

fact.  Things and people are different, but they are not

separate.  Nature is one, reality is one.  There are

opposites, but no opposition.

~ Nisargadatta Maharaj

~~~*~~~*~~~>

, Fiona <mermaidfingers wrote:

>

> Zucchini and Cheese Enchiladas

>

> 8 corn tortillas

> Olive oil

> 2 med. zucchini, sliced

> 1/4 c. onion, chopped

> 1 sm. can green chili

> 1 can whole pitted black olives

> 1/2 to 3/4 lb. Monterey Jack cheese

> Enchilada sauce (recipe follows for homemade sauce)

 

> 1/2 c. onion, chopped

> 1 clove garlic, minced

> 1 tbsp. olive oil

> 1/2 c. vegetable stock

> 1 c. tomato puree

> 2 tsp. chili powder add more if desired to suit taste

> 1 tsp. cumin

> Salt and pepper, to taste

>

> Saute onion and garlic in oil. Add the remaining ingredients, bring to a

boil an

simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato

puree.

Add water until you reach the consistency that you like).