Summer Vegetable Enchiladas Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| 2 large tomatoes, peeled, seeded, and chopped | ||
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon each ground cumin and ground coriander | ||
| Green chiles | 2 , chopped | |
| Tomato juice | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| 12 six inch Corn Tortillas | ||
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 and lightly browned.
Spoon Mexican Cream in a strip across middle of enchiladas.
Sprinkle with olives and green onions.
Serve immediately.
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 and lightly browned.
Spoon Mexican Cream in a strip across middle of enchiladas.
Sprinkle with olives and green onions.
Serve immediately.
Chef
