Enchiladas

[Guest guest]

I made a few changes, namely I used a canned enchilada sauce and made

smothered enchiladas instead. This turned out great, even my meat

eating SO enjoyed it.

 

Cheers,

 

Catherine

 

Vegetable mix:

1 cup yellow onions-julienned

2 tablespoons olive oil

3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces

1 cup button mushrooms, quartered

3/4 cups zucchini, diced to 1/4-inch

1 tablespoon roasted garlic

1/2 cup Yukon gold potatoes, diced 1/4-inch

2 red bell peppers

2 yellow bell peppers, peeled, seeded, and sliced like rajas

1 tablespoon toasted oregano leaves

2 teaspoons epazote, chopped fine

2 teaspoons hoja santa, chopped fine

Salt and black pepper

 

In a large pan over high heat, saute the onions in the olive oil until

translucent, then add the poblano and the mushrooms, saute on high

until the mushrooms are soft and edible. Add the zucchini and saute

until the zucchini are no longer crunchy when you taste them. Add the

rest of the ingredients then season and set aside to cool.

 

Enchilada Assembly:

Olive oil

1 cup spinach

2 flour tortillas

1 cup Monterey Jack cheese

Green and red chile sauces

 

Put a small amount of olive oil in a pan and saute the spinach on high

for one minute or until wilted, then set aside. Warm the tortillas to

make them flexible. Fill the tortillas with vegetable mixture and roll

them up. Cut the enchiladas in half and set on an oven- proof plate.

Cover the enchiladas with both chile sauces and a liberal amount of

cheese. Place the plate in the oven or the salamander until the cheese

melts.