Mexican-Vegetarian Enchiladas

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* Exported from MasterCook II *

 

Vegetarian Enchiladas

 

Recipe By : Eating Well May/June '97

Serving Size : 6 Preparation Time :0:00

Categories : Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cloves Garlic -- unpeeled

2 10 Oz Pkg Frozen Corn

1 Cup Low Fat Milk

1/8 Tsp Cayenne Pepper

Salt And Pepper -- to taste

1 Tsp Canola Oil

8 Oz Button Mushrooms -- stemmed/sliced

10 Oz Fresh Spinach -- stemmed/chopped

1 Small Onion -- chopped

1/2 Tsp Salt

Freshly Ground Black Pepper -- to taste

12 Corn Tortillas

1 Cup Grated Extra Sharp Cheddar

Cilantro/Pumpkin Seed Pesto -- see note

And/Or Salsa

 

To make corn sauce:

1. In a large heavy skillet over medium high heat, roast garlic, shaking

pan often, until skins are lightly browned, about 8 minutes. Add half of

the corn and cook, stirring often, until lightly toasted, about 8 minutes.

Remove and reserve garlic and transfer corn to a blender. Place remaining

corn in skillet and toast as directed above.

2. Place all but 1/2 cup corn in blender. Peel garlic and place in blender

along with milk and cayenne. Blend until smooth. Strain through a fine

sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set

aside.

To make enchiladas:

1. Preheat oven to 350. Lightly oil a 9X13 " baking dish or coat with

nonstick spray.

2. In a large nonstick skillet, heat oil over medium high heat. Add

mushrooms and cook, stirring often, until softened, about 4 minutes. Add

spinach and cook until wilted, about 2 minutes. Drain off excess liquid.

Remove from heat and stir in onion. Add salt and season with pepper.

3. Toast tortillas. <See Note>

4. Lay one tortilla on a work surface and sprinkle a generous TBS of

cheese down the center. Cover cheese with scant 1/4 cup of the spinach

mixture. Fold 1 side of the tortilla over filling then roll up tightly.

Place enchilada seam side down in prepared dish. Repeat with remaining

tortillas, cheese and spinach mixture. Spoon reserved corn sauce over

enchiladas, covering completely. (The enchiladas will keep covered, in the

refrigerator for 2 days.)

5. Cover baking dish with aluminum foil. Bake for 25 minutes, or until

heated through. Uncover and bake for 5 minutes more.

6. Divide enchiladas among 6 plates. Top with cilantro-Pumpkin Seed Pesto

(and/or salsa). Serve immediately.

 

 

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NOTES : **To toast tortillas, place directly on a burner (gas or electric)

set at medium heat. Toast one at a time, turning frequently with

tongs, until golden, 30-60 seconds.