Veggie Enchiladas with Ranchero Sauce

[Guest guest]

I based these enchiladas on some that I had at Chuy's (fabulous Tex-Mex) in

Austin. The Ranchero sauce is awesome! It's great on eggs too.

 

Veggie Enchiladas

 

For the enchiladas I sauted onions, zucchini, yellow

squash, corn, mushrooms, spinach and potatoes (I

cooked them beforehand) and seasoned them with salt

and pepper. I quickly dipped corn tortillas in hot

oil before filling them with pepper jack and the

veggie mixture. I rolled them up and topped with the

hot ranchero sauce.

 

My Ranchero Sauce

 

1 tablespoon butter

1/2 medium onion, chopped

1/4 green bell pepper, chopped

1 jalapeño pepper, seeded and chopped

2 large garlic cloves, chopped

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

3 cups vegetable broth

1 8-ounce can tomato sauce

1/2 teaspoon salt

4 ounces tomato paste (optional)

1/4 cup chopped fresh cilantro

 

Melt butter in heavy large skillet over medium heat.

Add next 6 ingredients and sauté until vegetables are

soft, about 5 minutes. Add broth and tomato sauce and

cook until sauce starts to thicken, stirring

frequently. Taste and season the sauce with salt. If

you prefer a more " tomato-y " sauce, stir in the 4

ounces of tomato paste (1/2 a small can). Cook for

about 15 more minutes. If the sauce is too thick, you

may add a little bit of water to thin it out. Stir in

cilantro.

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ