Vegetable enchiladas

 
                            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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