Recipe courtesy of Rooftop Cantina
Show: $40 a Day
Episode: Santa Fe
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Vegetarian Enchilada
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Vegetable mix:
Enchilada Assembly:

Directions

Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.

Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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