Vegetable Enchilada
Source of Recipe
Internet
List of Ingredients
12 corn tortillas
4 basic Red Chile sauce
3 cups grated cotija jack cheese, divided
Shortening
filling;
1 zucchini
1/2 onion
1 clove garlic, pressed
1/4 C butter
1/2 green bell pepper
fresh morel mushroom
1 tomato
salt
pepper
2 cups coarsely chopped lettuce (optional)
Cream sauce;
3 T butter
5 T flour
1 qt milk
1 tsp salt
1 C cotija cheese
1 C chopped green chilies
garlic if desired
Melt butter, add flour and blend. Add milk slowly and stir until thickened. Add remaining ingredients and set aside.
Recipe
Chop the zucchini, onion, bell pepper, mushrooms and tomato. Saute the zucchini, onion and garlic in butter for 10 minutes. Add bell pepper, mushrooms and tomato. Simmer 10 minutes until just tender. Season to taste.
Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
Assemble the enchiladas by placing 1/4 cup sauce on each plate, followed by a tortilla placed on it, (tortilla can be rolled after filling), a little cream sauce, and filling.
Top with remaining red sauce, then remaining cream sauce.
Place in 350 degrees F oven for 15 minutes, or until the cheese melts. Garnish with lettuce.
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