RECIPE # 4817 VEGGIE ENCHILADAS Monday April 30, 2012

RECIPE # 4817 VEGGIE ENCHILADAS Monday April 30, 2012

CREATED Apr 30, 2012

JOHN KORMAN / CHUY'S

VEGGIE MIX: 

Vegetable Oil                                                   1 Tbsp

White Onion (sliced ¼" strips)              1

Red Bell Pepper (sliced ¼" strips)                     2

Anaheim Peppers (sliced ¼" strips)                   2

Roasted Green Chiles (diced)               5 small (can buy in jar if needed)

Zucchini (cut ½" x ½")                          1

Squash (cut ½" x ½")                                       1   

Fresh Garlic (minced)                                       3 cloves 

Roasted Corn                                                   ½ cup

Chile Powder                                                   ¼ Tsp

Chicken Seasoning                                           1 ½ Tsp 

Salt                                                                  ½ Tsp

Cilantro (roughly chopped)                               ½ Cup

Fresh Spinach                                                   1 Cup   

1. In a large sauce pan, turn flame to medium heat and add the first 8 ingredients and cook for 3 minutes. Sliced onions should be translucent. 

2. Add all remaining ingredients EXCEPT the spinach and cook until tender  

VEGGIE ENCHILADA ASSEMBLY : 

1. Add preferred sauce to blue corn tortilla

2. Cover sauce with generous line of veggie mix

3. Cover veggie mix fresh spinach leaves and top with Jack cheese

4. Roll enchilada and place in large glass baking dish

5. Repeat for eight total enchiladas

6. Cover enchiladas with preferred sauce and Jack cheese

7. Bake in 350 degree oven for 15 minutes  

Serve with rice and beans. Serves: 4 (2 enchiladas per person)