Tonight's Dinner - Herbed Enchiladas

[Guest guest]

This will be tonight's dinner. I've made these before too. They came out

great. I added a bit of cheese into the enchiladas when I did.

 

* Exported from MasterCook *

 

Risa's Herbed Vegetable Enchiladas

 

Recipe By : RisaG

Serving Size : 3 Preparation Time :0:00

Categories : Chiles Greens

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 8 " corn tortillas

1 cup red enchilada sauce

1/2 tsp ground cumin

1/2 tsp garlic powder

Enchilada Filling:

2 tsp vegetable oil

1/2 lg red onion -- chopped

2 lg cloves garlic -- minced

1 4 oz can chopped green chiles -- drained

1/4 cup carrots -- grated fine

1/4 cup zucchini -- grated fine

1/2 cup spinach leaves -- torn in bite-size pc

1 tbsp fresh cilantro -- chopped

1 cup light sour cream

1/2 cup tomatoes -- chopped fine

1/4 tsp salt -- optional

2 cups red enchilada sauce

 

Spray a 3 qt baking dish with nonstick spray. Set aside. Preheat oven to

350°F.

 

In a large nonstick skillet, saute onions, garlic, green chiles, carrots and

zucchini in oil, or cover and steam in water. Cook until vegetables are just

tender. Add cilantro and spinach and heat until spinach wilts. Add sour

cream, tomatoes and salt to vegetable mix. Set filling aside.

 

In small saucepan, 1 cup enchilada sauce. Mix in the cumin and garlic

powder. Dip tortillas in seasoned enchilada mixture to soften the. Then

stack them on top of each other on a plate.

 

Spoon 1/2 cup of filling down the center of each tortilla (if you need less,

use less) and roll them up. Arrange tortillas, seam-side down, in prepared

dish. Pour the rest of the enchilada sauce over the filled tortillas. Cover

with foil and bake at 350°F for 15 minutes to heat through.

 

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Serving Ideas : refried beans, rice

 

NOTES : Risa's notes:

 

If you wish, add some Recipe Crumbles or prepared TVP to the filling

mixture, for more protein and substance.