Vegetable Enchiladas

4 corn tortillas
1/2 cup salsa sauce
1 teaspoon olive oil
1/3 cup thinly sliced onions
1 garlic clove, sliced
1/2 cup cubed eggplant
1/4 cup grated zucchini
1 tablespoon sherry, optional
1/4 can diced green chilies
2 tablespoons minced cilantro

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

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

Preheat oven to 400F. Lightly oil a baking tin.

Remove each tortilla from the sauce and fill with one quarter of the sautéed vegetables. Roll up tortillas and place seam side down in baking tin. Top with the rest of the sauce and cilantro. Bake for 15 minutes, until evenly browned.

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