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Posted by vm on October 29, 2005 at 14:09:23:


(Use organic ingredients for good health and good environment)

1 big red pepper, 1 big green bell pepper, 4 sweet long pepper, cup -up 1 - 2 inch. size
Any squash, 1 - 2 cups, cut-up bite size
1 big sweet potato, cup-up bite size
Your favorite mushroom, 1-2 cups (cut in half)
2 cups cheese (monterey, fontina, cheddar)
1 dozen corn tortilla
2-3 cloves garlic, finely chopped
1 onion, diced
Salt and pepper to taste
Olive oil

Heat each tortilla in a little oil to soften

Steam to cook squash, sweet potato and set aside

Heat oil and sauté garlic, onion, then add mushrooms, cook until liquid is evaporated, add peppers, steamed vegetables and seasoning. Set aside.

Fill each tortilla with the cook vegetables, cheese and arrange in a large glass or stainless steel baking pan. Set aside and make the enchilada sauce (or you can make the sauce the day before and store in the refrigerator)

Enchilada Sauce:

1/3 to ˝ cup flour
vegetables broth, enough to make one quart sauce
Olive oil
Finely chopped garlic (1-3 cloves)
2-3 tbsp chili powder
1-2 Vegetabe bouillon cubes
Salt and pepper to taste

Heat oil, add garlic, sauté until it colored, add flour, keep stirring for a few seconds, add chili powder, broth and salt and pepper to taste.

Keep stirring until it boils and thickened, turn off heat.

Pour this sauce on the prepared enchilada, then sprinkle cheese (add more cheese, if not enough) on top.
Bake on 350 degrees Fahrenheit oven for 25 minutes.



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