Vegetarian Enchiladas

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Hot Appetizer, Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by:

Serve these right out of the pan with sour cream and salsa.

Yield: Makes 4 servings

INGREDIENTS

8 flour tortillas

For the sauce:

2 tbsp olive oil, plus more for the dish
1 large onion, chopped
2 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1¼ cups vegetable, chicken or beef stock
1/3 cup tomato paste
Salt and freshly ground black pepper

For the filling:

1 tbsp olive oil
1 red onion, chopped
1 red pepper, seeded and chopped
2 cups shredded Monterey Jack

Directions

1. To make the sauce, heat the olive oil in a saucepan over medium heat. Cook the onion about 8 minutes, until golden. Stir in the garlic, then the chili powder and cumin. Add the stock and tomato paste and simmer for 5 minutes. Season with salt and pepper.

2. Preheat the oven to 350°F (180°C). To prepare the filling, heat the oil in a frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until tender.

3. Lightly oil a 2 qt (2 liter) baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of the filling and about 3 tbsp cheese. Roll up each tortilla and place in the dish.

4. Spread the remaining sauce over the tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.

Variation

Chicken Enchiladas: In step 3, add some shredded, seasoned chicken onto the sauce.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 810kcal (41%)

Calcium 646mg (65%)

Vitamin C 49mg (82%)

Vitamin A 203mcg RAE (7%)

Potassium 832mg

Magnesium 76mg

Protein 29g