Friday, 3 August 2012

Foodie Friday #2 - Cheesy Enchiladas

This is a fabulous recipe and a favourite for my husband. Packed with flavour and a colourful blend of vegetables. Add your choice of meat to this vegetarian recipe, or keep it as is for a tasty mexican dish that will please everyone.


Enchilada Sauce:
1 tsp chilli pepper
1 6 oz can tomato paste
1/4 cup vegetable oil
2 cloves garlic
1 1/2 tsp salt
1 tsp oregano
1/4 tsp cumin
3 cups vegetable broth

1 tbsp vegetable oil
1 medium onion, diced
1 red pepper, diced
2 medium carrots, diced
1 medium zucchini, diced
1 small crown of broccoli, chopped
10-12 flour tortillas
2 cups shredded cheddar

Preheat oven to 350 decrees F

In a food processor combine all ingredients, holding back 2 cups of broth. Pulse ingredients until smooth and well blended. Place sauce in a small saucepan and add remaining broth. Bring to a boil on medium, then reduce heat and simmer for 20 minutes. Set aside.

Heat oil in a large saucepan on medium, then add onions and cook until just translucent. Add pepper, carrots and zucchini and cook until carrots slightly softened. Add broccoli, stir and then add a small amount of water. Cover and let vegetables cook for 20 minutes or until broccoli is al dente. Transfer vegetables to a large bowl, being sure to drain any remaining water. Add 1/4 cup of sauce and 1/2 cup of cheese and stir to mix well.

In a large oven proof casserole dish, pour enough sauce just to cover bottom. Spoon filling mixture into flour tortilla and fold and roll, then place in casserole dish. Repeat until all filling is used. Cover enchiladas with remaining sauce, then sprinkle remaining cheese over wraps evenly. Bake in oven, uncovered, for 20 minutes or until cheese completely melted. Serve hot with sour cream.

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