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Enchiladas with Salsa




Source of Recipe


Internet


List of Ingredients




1/2 medium-size onion, chopped
1 red bell pepper, stemmed, seeded, sliced thin
1/2 small potato, peeled, diced
6 ounces white mushrooms, sliced
2 garlic cloves, minced
2 tablespoons chopped fresh oregano
1/4 teaspoon hot red-pepper flakes
1/2 cup crumbled feta cheese
6 corn tortillas
1 1/2 cups Rainbow Salsa Cruda (See following recipe) or use purchased salsa
2 heads romaine lettuce leaves, sliced 1/4-inch thick

Optional garnish: 6 sprigs fresh
cilantro, 6 radishes


Recipe



Heat oven to 350 [degrees] F. Using vegetable-oil spray, lightly coat ovenproof baking dish large enough to hold 6 rolled tortillas. In large skillet or saute pan lightly sprayed with vegetable-oil spray, saute onion and red pepper until softened, about 5 minutes. Add potato, mushrooms and garlic; cook until potatoes soften, about 10 minutes longer. Remove from heat; stir oregano and pepper flakes into vegetables. If necessary, drain excess liquid in strainer or colander. Mixture should be neither dry nor wet, but should be moist. Add feta cheese; mix well. Heat medium-size skillet or saute pan over low heat; warm each tortilla. Cover warm tortillas with cloth napkin or tea towel or place tortillas in plastic bag to avoid drying out. (Tortillas are easier to work with when they've been warmed.) Ladle 1/4 cup salsa into pie tin or onto plate; dip each tortilla into salsa to coat both sides. Place 2 tablespoons of vegetable mixture in lower part of each tortilla; roll up. Carefully place tortillas seam side down in baking dish; cover with lid or aluminum foil. Bake on center rack of oven until filling is hot and bubbling, about 20 minutes. Center romaine lettuce slices on warmed dinner plates; place an enchilada on top. Ladle salsa over enchiladas; garnish with sprigs of cilantro and radishes, if desired. Pass remaining salsa at table. Makes 6 servings.

RAINBOW SALSA CRUDA

3 large tomatoes, diced
1 red or white onion, diced
1 scallion, sliced thin
1 jalapeno pepper, seeded, minced
1 garlic clove, minced
2 to 4 tablespoons chopped fresh cilantro
2 to 3 tablespoons fresh lime juice (1 lime)
1/4 teaspoon salt (optional)

In bowl, combine tomatoes, onion, scallion, jalapeno, garlic, cilantro and lime juice; stir gently to mix. Season to taste with salt (if desired). Serve at once or cover and refrigerate for up to 4 days. Makes about 2 1/2 cups.