Free Recipe El Cholo s Vegetarian Enchiladas

Recipe Type: Free Vegetarian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12

Ingredients for El Cholo s Vegetarian Enchiladas Recipe

ENCHILADAS—–
1 c Monterey Jack cheese
Shredded
1 c Mozzarella cheese —
Shredded
1/2 c Butter — unsalted
2 lg Carrots — peeled and diced
1 Zucchini — diced
2 c Mushrooms — sliced
Kernels from 2 ears of corn
2 c Mushrooms — sliced
1/2 c Yellow peppers — diced
1/2 c Green peppers — diced
2 bn Spinach — cleaned and
Chopped
12 Tortillas — flour or corn
1/4 c Pecans; chopped — toasted
JALAPENO-PESTO SAUCE—–
2 Jalapeno chilis; roasted
Seeded — and skinned
1 bn Basil — leaves only
1/2 c Vegetable oil
1 c Olive oil
Juice of 1/2 lime
1/4 c Parmesan cheese — grated
1/4 c Pumpkin seeds
CORN SAUCE—–
1/2 c Butter
2 lg Garlic cloves — minced
1 sm Onion — peeled and cut
Into
1/4 dice
Kernels of 4 ears of corn
4 c Half and Half
Salt
Freshly ground white pepper
2 tb Cornstarch (optional)
1/4 c — water (or as much as
Needed (optional)
TOMATO SAUCE—–
2 tb Olive oil
1 Garlic clove — minced
1/2 sm Onion — diced
1 Anaheim chili; roasted
Seeded — skinned and diced
2 tb Cilantro — chopped
ds Black pepper
ds Cumin
ds Mexican ground oregano
ds Thyme — ground
5 Roma tomatoes; peeled
Seeded and diced
1 c Tomato juice

El Cholo s Vegetarian Enchiladas Preparation

Enchiladas: Mix Jack and mozzarella cheeses. Set aside. Melt butter in medium skillet over medium heat and add carrots, zucchini, corn, mushrooms, peppers and spinach. Stir-fry 2 minutes. Set aside. Warm tortiallas, then dip into Jalapeno-Pesto Sauce, 1 at a time. Remove fromsauce, sprinkle each tortilla with chesse mixture, then top each with 1/12th vegetable mixture. Sprinkle each with pecans. Fold tortillas into enchilada packets. Place enchiladas in baking dish large enough to hold in single layer and bake at 350 degrees 5 minutes or until cheese melts. Cover with Corn Sauce and top each enchilada with 2 T Tomato Sauce.Serve at once. Pass any remaining sauce. Makes 12 enchiladas. Jalapeno-Pesto Sauce: Combine jalapeno, basil, vegetable oil, olive oil, lime juice, garlic, parmesan cheese and pumpkin seeds in a blender container. Blend to smooth sauce. Makes 2 cups. Corn Sauce: Heat butter in medium saucepan over medium heat. Add garlic and onion. Cook until onion is tender. Add corn and cook 5 to 10 minutes, stirring constantly. Add Half and Half and bring to simmer over medium heat, stirring occasionally. Season to taste with salt and pepper. Whip mixture to blend. If thickened sauce is desired, mix cornstarch with water and gradually add to sauce, stirring until sauce is smooth. Makes 6 cups sauce. Tomato sauce: Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes. Source: GT Vegetarian Echo, uploaded to Food and Wine library by Sylvia Steiger/MM by DEEANNE Recipe By : From: El Charro Cafe Favorite Recipes File

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