Garden Enchiladas Food

GARDEN ENCHILADAS

Steps:

• Heat oven to 375°F.
• Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min. Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally. Stir in zucchini; cook and stir 5 min.
• Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp. cheese. Roll up tightly. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining sauce and cheese.
• Bake 20 min. or until heated through.

ADDICTIVE GREEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
• In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
• Spoon mixture evenly into corn tortillas and roll up.
• Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
• Pour remaining enchilada sauce over rolled tortillas.
• Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
• Bake in a 350 degree preheated oven for 40 minutes.
• Remove from oven and let sit at room temp for 10 minutes before serving.

GARDEN VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
• Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

BEEF ENCHILADAS

Steps:

• For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
• For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
• For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
• Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
• Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

SKILLET GARDEN VEGETABLE ENCHILADAS

Steps:

• Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
• Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
• Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

GARDEN VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 350*.
• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Add zuchini and onion and saute until tender,about 4 minutes.
• Mix 1 cup of corn,canned chilies and 1/4 cup cilantro,season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy saucepan over medium-high heat.
• Whisk in chili powder,flour and cumin;stir 30 seconds.
• Gradually whisk in milk.
• Cook until sauce is thick and bubbling,whisking occasionally,about 5 minutes.
• Add 1 1/2 cups cheese;whisk until smooth and season with salt and pepper.
• Spread 1/4 cup sauce on the bottom of a 9x13 glass baking dish.
• Mix 3/4 cup sauce into filling.
• Place 1/3 cup filling in center of 1 tortilla;roll up to enclose filling.
• Place enchilada in baking dish,repeating with remaining tortillas and filling.
• Cover enchiladas with remaining sauce then sprinkle with remaiming 1/2 cup corn and 1/2 cup cheese.
• Bake until heated through,about 45 minutes.
• Sprinkle with 1/4 cup cilantro and serve.