• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Vegetable Enchiladas

  • Recipe Submitted by on

Category: Mexican, Vegetarian

 Ingredients List

  • 4 Corn tortillas
  • 1/2 c Salsa sauce
  • 1 ts Olive oil
  • 1/3 c Thinly sliced onions
  • 1 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

 Directions

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.



 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?