Grilled Vegetable Enchiladas Food

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

LAYERED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
• Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
• Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

GRILLED VEGETABLE ENCHILADAS

Steps:

• Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
• To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
• Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
• Bake at 350 degrees until bubbly.

HERBED VEGETABLE ENCHILADAS

Steps:

• Spanish Sauce:.
• In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
• Add chili powder and garlic powder to the sauteed vegetables. Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil.
• In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes. Mixture will thicken. Set aside.
• Enchiladas:.
• Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
• In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach leaves and heat just until spinach leaves are wilted.
• Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside.
• In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly. Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate.
• Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish.
• Pour the Spanish sauce over enchiladas.
• Cover and bake in a 350°F oven for 15 minutes or until heated through.

ITALIAN VEGETABLE ENCHILADAS

Steps:

• Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil.
• Combine the tomato sauce, oregano, basil, and black pepper.
• Divide cottage cheese and half of the tomato sauce between the 8 tortillas.
• Divide sauteed vegetables between the tortillas.
• Spray a large baking pan with cooking spray.
• Roll up tortillas and place in the baking dish.
• Cover the tortillas with the remaining sauce and with the cheese.
• Bake 10-15 minutes at 350 degrees.