Vegetable Enchiladas
Yield
2 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| ½ | cup |
salsa
|
|
| 1 | teaspoon |
olive oil
|
|
| ⅓ | cup |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
chopped |
|
| ½ | cup |
eggplant
cubed |
*
|
| ¼ | cup |
zucchini
grated |
|
| 1 | tablespoon |
sherry
optional |
|
| 2 | tablespoons |
green chili peppers
diced |
|
| 2 | tablespoons |
cilantro
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 118 | ml |
salsa
|
|
| 5 | ml |
olive oil
|
|
| 79 | ml |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
chopped |
|
| 118 | ml |
eggplant
cubed |
*
|
| 59 | ml |
zucchini
grated |
|
| 15 | ml |
sherry
optional |
|
| 3E+1 | ml |
green chili peppers
diced |
|
| 3E+1 | ml |
cilantro
minced |
|
Directions
Place tortillas in shallow pan.
Spread salsa over them to soften them.
Let sit for 5 minutes.
Turn tortiallas 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, until eggplant begins to stick.
Remove from heat and stir in chilies.
Pre-heat oven to 400℉ (200℃).
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.
