Summer Vegetable Enchiladas Recipe

Summer Vegetable Enchiladas picture

Summary

CuisineCourse
MethodSpeciality
VegetarianMain Ingredient

Ingredients

 Butter/Margarine2 Tablespoon
 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), minced or pressed
 Tomatoes2 Large, peeled, seeded, and chopped
 Salt1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Ground coriander1⁄4 Teaspoon
 Canned green chiles2 , chopped
 Tomato juice1⁄2 Cup (8 tbs)
 Whipping cream1 Cup (16 tbs)
 6 inch corn tortillas12

Directions

Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring, until soft but not browned.
Mix in garlic, tomatoes, salt, cumin, coriander, chiles, and tomato juice.
Bring to a boil over high heat; cover, reduce heat, and simmer for 15 minutes.
Uncover and return to a boil over medium high heat, stirring often; continue boiling until sauce is reduced to about 1 1/2 cups.
Spread sauce in a 9 by 13 inch baking dish.
Heat whipping cream in a small frying pan over medium low heat.
Dip tortillas, one at a time, into hot cream to soften; remove from pan.
Spoon an equal amount of Zucchini Filling down center of each tortilla; roll to enclose.
Place a single layer of filled tortillas, seam side down, in sauce in baking dish.
Pour any remaining cream over enchiladas.
Sprinkle evenly with cheeses.
Bake, uncovered, in a 375° oven for 20 to 25 minutes or until filling is heated through and cheese is melted.
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