Guest guest Posted September 14, 1999 Report Share Posted September 14, 1999 Bean & Veggie Enchiladas Enchiladas Verde Mushroom Enchiladas Salsa Rice Enchiladas Zucchini Enchiladas * Exported from MasterCook * Bean & Veggie Enchiladas Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Beans & Legumes Mexican/Southwestern Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz can crushed tomatoes 1 1/2 cups chopped fresh cilantro -- divided 3/4 cup heavy cream 1 large onion -- chopped (divided) 2 tablespoons olive oil 4 cloves garlic 1 red bell pepper -- chopped 1 green bell pepper -- chopped 1 16 oz can kidney beans 1 zucchini -- chopped salt & pepper to taste 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon red pepper 8 large tortillas 2 cups shredded Pepper-Jack cheese 2 small tomatoes -- sliced Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat. Heat oil in another saucepan. Add remaining onions and garlic and saute until soft. Add peppers and saute for several more minutes. Combine beans and squash with vegetables. Continue to saute. Add 2 tbsp. cilantro, salt, pepper, onion powder, garlic powder, and red pepper. Preheat oven to 350 °. Cover the bottom of a large shallow pan with a think layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean mixture and some cheese. Fold top and bottom of tortilla in an inch or two. Bring the sides together carefully so the tortilla is compact and closed. Turn the enchilada over and place in the pan (seam side down). Repeat with each tortilla until they all fit snugly in the pan. Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle with cilantro. Bake about 15-20 minutes. Serve with rice, guacamole, and/or sour cream. - - - - - - - - - - - - - - - - - - - Per serving: 1149 Calories (kcal); 35g Total Fat; (27% calories from fat); 44g Protein; 170g Carbohydrate; 61mg Cholesterol; 895mg Sodium Food Exchanges: 10 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Enchiladas Verde Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz. can whole green tomatillos 1 raw egg 5 oz plain nonfat yogurt 1/2 t. mole verde** 1/4 cup onions -- sliced and sauteed 1 t. McKay's Chicken-style Seasoning salt to taste 3 chilies poblanos -- ** peeled and deveined 1 dozen corn tortillas 4 oz. Neufchâtel cheese 1 ripe avocado 1 cup white or yellow cheese -- grated 8 radish rosebuds Place green tomatoes and raw egg in blender. Add yogurt, mole verde, onions, McKay's seasoning, and chilies poblanos. Blend until smooth sauce is formed. Heat sauce over low heat until egg is cooked. Gently heat a tortilla in hot oil until soft and pliable, but not crisp. Dip the heated tortilla in the green sauce, covering both sides. Place on a clean plate. Put small wedge of Neufchâtel cheese and small wedge of avocado in the center of each tortilla. Roll into a tight roll and place close together in a large, flat baking pan. When the casserole is full, cover the top with foil and place in a 350 degrees F oven for about 15 minutes or until heated through. Before serving, cover with remaining heated sauce; sprinkle with grated cheese and decorate with radish roses. **Use La Victoria brand mole verde and tomatillo entero. Chilies poblanos are a long, hot chili. When the skin and veins are removed, they are not hot. They can be bought in cans ready to use. La Victoria brand is carried in large supermarkets or Mexican grocery stores - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 19g Total Fat; (51% calories from fat); 12g Protein; 28g Carbohydrate; 58mg Cholesterol; 401mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Enchiladas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh mushrooms 1 large onion -- finely chopped 2 tablespoons margarine 8 corn tortillas 4 cups Red Chile Sauce (recipe follows) 2 cups Monterey jack cheese -- shredded 3 green onions -- sliced 1 2 oz. can sliced black olives sour cream Slice and saute mushrooms and onion in margarine. Set aside. Soften tortillas in heated Red Chile Sauce. Spoon mushrooms onto each tortilla, sprinkle with cheese, and roll up. Place seam side down in a shallow baking dish. Top with remaining sauce and sprinkle with cheese. Bake in a preheated 325 degree F oven for about 15 minutes. Garnish with green onions, olives, and sour cream. - - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 28g Total Fat; (55% calories from fat); 19g Protein; 31g Carbohydrate; 50mg Cholesterol; 718mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salsa Rice Enchiladas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Mexican/Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 24 oz. jar thick & chunky salsa 1 teaspoon chili powder 1 cup uncooked instant rice 1 15 oz. can black beans -- rinsed & drained 6 6-8-inch flour tortillas* 1/4 cup Cheddar cheese -- shredded 1/4 cup Monterey Jack cheese -- shredded Heat oven to 375 degrees F. Spray rectangular baking, 11x7x1 1/2-inches, with cooking spray. Heat 1 1/2 cups salsa and the chili powder to boiling in a 2-quart saucepan. Stir in rice, remove from heat, and cover and let stand for 5 minutes. Stir in beans. Spread 1/2 cup of the salsa in baking dish. Dip tortillas into additional salsa; spoon about 1/2 cup rice mixture onto one side of each tortilla. Roll up tortillas and place seam side down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheeses. Bake, uncovered, 15-20 minutes or until salsa is bubbly and cheese is melted. - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 4g Total Fat; (20% calories from fat); 9g Protein; 20g Carbohydrate; 9mg Cholesterol; 60mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Option: Use one of the new types of flavored tortillas: garden vegetable, habanero & jalapeno, jalapeno & cilantro, etc. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Enchiladas Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 4 tablespoons flour 2 teaspoons chili powder 2 cups milk 1 cup cheddar cheese -- grated 1 cup Monterey jack cheese -- grated 2 cups zucchini -- diced 2 tablespoons vegetable oil 1 cup onion -- chopped 2 green chilies -- minced 2 cloves garlic -- minced 16 corn tortillas 3 cups tomatoes -- diced Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside. In small saucepan, melt margarine and stir in flour and chili powder to make a thick paste. Gradually add milk a little at a time, whisking well after each addition. Add both cheeses and heat gently until melted. Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet over medium heat and cook onion, green chiles, and garlic until limp, 3-5 minutes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon filling into each tortilla and roll, placing seam side down in baking pan. Spoon remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes until hot and bubbly. - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 22g Total Fat; (49% calories from fat); 14g Protein; 36g Carbohydrate; 36mg Cholesterol; 355mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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