I was scrolling through my recipe list and one in particular caught my attention.
Vegetable Enchiladas! And so that’s what I made!
4 corn tortillas
1/2 cup salsa sauce (the spicier the better!)
1 tablespoon olive oil
1/3 cup thinly sliced onion
1 each- garlic clove, sliced (I just used a few shakes of garlic powder)
1 cup mixed vegetables of your choosing
1 tablespoon sherry
2 tablespoon minced cilantro
Season All Salt
Pico de Gallo
And if all the vegetables is too much for you, cheese makes a good addition (:
1) Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas over and coat the other side.
2) While tortillas are softening, heat oil on a skillet and saute onion for 2 minutes, stirring frequently. Add garlic and mixed vegetables
and sherry. Cook, stirring often, for 5 minutes or so.
3) Preheat oven to 400 degrees Farenheit. Lightly oil a baking tin. Remove each tortilla from the sauce and fill with one quarter of the sauteed vegetables. Roll up tortillas and place seam side down in baking tin. Top with rest of the sauce and cilantro. Bake for 15 minutes until evenly browned.