Vegetable Enchiladas

* Exported from MasterCook *

Vegetable Enchiladas

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Corn tortillas
1/2 c Salsa sauce
1 t Olive oil
1/3 c Thinly sliced onions
1 ea Garlic clove, sliced
1/2 c Cubed eggplant
1/4 c Grated zucchini
1 tb Sherry, optional
1/4 cn Diced green chilies
2 tb Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them.
Let sit for 5 minutes. Turn tortiallas over & coat the other side.

While the tortillas are softening, heat oil in a skillet & saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry
if using. Cook, stirring often, for 5 minutes or so, till eggplant begins
to stick. Remove from heat & stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce & fill with one quarter of the sauteed vegetables. Roll up
tortillas & place seam side down in baking tin. Top with the rest of the
sauce & cilantro. Bake for 15 minutes, until evenly browned.

"Vegetarian Times" September, 1991



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