Vegetable Enchiladas Oamc Food

VEGETABLE ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

VEGETARIAN ENCHILADAS

Steps:

• Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
• Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
• Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

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.

VEGETABLE ENCHILADAS

Steps:

• Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
• Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
• Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
• In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held
• mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings

CHEESE ENCHILADAS FOR OAMC

Steps:

• Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2".
• Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
• Freeze.
• To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.

BEEF AND BEAN OAMC ENCHILADAS

Steps:

• Cook ground been, onion and jalepeno.
• Drain.
• add refried beans, tomato sauce and cumin.
• simmer for 15 minutes.
• microwave tortillas for 15 seconds to soften.
• pour 1/2 cup enchilada sauce in the bottom of a 9x9 pan.
• add filling to tortillas, roll up, place in pan seam side down and cover with remaining sauce.
• Freeze.
• to use: thaw overnight, sprinkle with cheese and bake at 350 for 30 to 35 minutes.

CHEESE AND CHICKEN ENCHILADAS (OAMC)

Steps:

• Coat a large skillet with cooking spray and saute onions until soft.
• Meanwhile, mix chicken, 1/2 c.
• cheddar, picante sauce and cream cheese.
• Addto onions and cook over low heat until cheese begins to melt.
• Spoon about 1/3 cup filling on each tortilla ands roll up.
• Place enchiladas (seam side down) in a 9x13 baking dish.
• Drizzle with taco sauce and remaining cheese.
• *Note:I flash freeze them and bag at this point in family size portions.
• If you are going ahead and eating now cover and bake at 350F 15 minutes.
• If you are pulling from the freezer, thaw in the refrigerator then bake.

VEGETABLE ENCHILADAS (OAMC)

Steps:

• To make sauce: In a med saucepan, heat oil over med heat.
• Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
• Whisk in broth and 3/4 cup water; bring to a boil.
• Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
• Season with salt, pepper and cayenne, set aside.
• To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
• Preheat oven to 400 degrees.
• Spray 2 8 inch square baking dishes with vegetable spray; set aside.
• Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
• Top each tortilla with 1/3 cup of filling and roll tightly.
• Arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
• Bake, uncovered until hot and bubbly, 15 to 20 minutes.
• Cool 5 minutes and serve garnished with scallion (green parts).
• To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
• Can be frozen for up to 2 months.
• To bake from frozen: Thaw sauce in refrigerator overnight.
• Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
• Cool 5 minutes before serving.