Veggie Enchiladas

September 13, 2007

Veggie Enchiladas

Paula Redinger, Tucson CSA

Tortillas – flour or corn, your choice (I use homemade flour ones)
Red chile sauce – again, homemade is best (about 1/2 cup per 8” tortilla)
Mix of veggies – a nice combo is onion, cherry tomato and green pepper (1/2-3/4 cup per tortilla)
Goat cheese, crumbled (or a crumbly Mexican cheese) – a tablespoon or two per tortilla
Cheddar or Monterey Jack cheese, shredded
Melon – makes a nice cooling accompaniment

Chop the vegetables and briefly cook – just enough to remove some of their water content.
If the tortillas are not very pliable you may have to cook them for a few seconds – fry just until soft.
Spead some of the chile sauce over both sides of a tortilla and place in baking pan.
Fill tortilla with vegetables and a bit of goat cheese.
Fold tortilla into thirds and turn so it is seam side down.
Top with remaining chile sauce and some shredded cheese.
Bake at about 350 for 15-20 minutes until cheese is nicely melted.
Serve with some cubed melon.

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