Enchiladas Colorado

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* Exported from MasterCook *

 

Enchiladas Colorado

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 medium onion -- finely chopped

1 medium carrot -- sliced

1 red bell pepper -- finely chopped

1 zucchini -- sliced in half lengthwise then cut into

halfmoons, 1/4-inch thick

1 stalk broccoli -- cut into small florets

2 ears fresh corn -- kernels off cobb (or 10 oz frozen corn)

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seitan -- pork flavored, optional

1 dozen corn tortillas

1/2 cup corn oil

2 cups Colorado Sauce

 

Heat olive oil in a large saute pan. Add onion and saute until lightly browned

and transparent, about 3 minutes.

 

Add carrot and bell pepper and saute another 2-3 minutes, stirring occasionally.

 

Add remaining vegetables, salt, pepper, and seitan if used. Saute 4 to 5

minutes over medium heat, stirring constantly to prevent sticking or burning.

Cover and set aside until tortillas are ready.

 

In a small saute pan, heat 1 tablespoon corn oil (enough to cover bottom of

pan). Fry tortillas 3-5 seconds on each side until soft. Add more corn oil as

needed for remainder of tortillas, but no more than 1 tablespoon at a time.

Stack tortillas and set aside.

 

Preheat oven to 375F.

 

Put 1 1/2 cups Corado Sauce in a shallow bowl or pie pan. Line up tortillas,

Colrado Sauce, a working plate, vegetable filling and a lightly greased 13 x

9-inch baking pan.

 

Dip each tortilla in Colorado Sauce until well coated on both sides. Lay on

work plate. Spoon filling in center of tortilla. Spoon a little extra Colrado

Sauce on top and roll tortilla into cigar shape. Place tortillas seam side down

in baking pan.

 

Repeat above step for remaining tortillas.

 

Spread remaining Colorado Sauce from bowl on top of enchiladas.

 

Cover pan with baking foil and bake for 25 to 30 minutes.

 

Serve with 1/2 cup Colorado Sauce for condiment.

 

Variations

 

Add a sprinkling of grated Jack or Cheddar soy cheese on top of the filling

before rolling the tortilla, and/or on top of the finished enchiladas just

before baking.

 

Serve with a dollop of corn salsa and use blue corn tortillas if you can find

them.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 447 Calories; 28g Fat (53.8% calories

from fat); 9g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

647mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 5 1/2

Fat.

 

NOTES : An enchilada is a soft, corn tortilla wrapped around a filling and baked

in a sauce. Usually the filling is plain (cheese, chicken, or beef) and bland,

while the sauce is traditionally the spicier element.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Colorado Sauce (spicy)

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 2 oz package dried pasilla peppers

1 pound tomatillos

5 garlic cloves -- chopped

1/2 cup filtered water

1 teaspoon sea salt

 

Preheat oven to 450F. Place chiles on baking tray or cookie sheet and roast

until browned and puffed, about 2 minutes each side. When cooled, deseed and

remove stems.

 

Dehusk tomatillos and roast for about 10 to 15 minutes in same oven until

blistered on both sides.

 

Place chile pods, tomatillos, and garlic in blender and puree. Add a little

more water if mixture becomes too thick.

 

Add sea salt to taste and pour mixture into shallow bowl. Cover.

 

Judy's note: When you blend the chiles, I assume that would be when you'd add

the 1/2 cup water.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 352 Calories; 13g Fat (29.3% calories

from fat); 12g Protein; 59g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

1935mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 2 1/2 Fat.

 

NOTES : Standing in front of a bank of ten or more different types of unlabeled

chile peppers in the supermarket can result in a mild state of panic and a

frantic search for the Produce Manager to identify the one chile in that day's

recipe.

The Pasilla chile is mild to medium hot, chocolate brown, thin, and about 6

inches long. It is usually bought dried, at which time it is black in color and

sometimed labeled Chile Negro. It is occasionally mislabeled " poblano " or

" ancho, " but these are different chiles, so don't be thrown by them.

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