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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Medium onion chopped
0.75 Cups of diced zucchini
0.75 Cups of diced yellow squash
0.75 Cups of diced tomatoes
0.5 Cups of corn
1.0 Cans of 4 ounces of hatch diced green chiles
1.0 Cans of 2.25 ounces sliced ripe olives
1.0 Teaspoons of Morton and Bassett Mexican Seasoning
1.0 Cans of 14 ounces Hatch Red or Green Enchilada Sauce
1.0 of package of corn tortillas
1.0 of bag of shredded cheese
Instructions
Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olived and seasoning; cook for 5 minutes more. Preheat oven to 375 degrees and cover the bottom of a 13 x 9 inch baking dish with enchilada sauce. Place tortillas on a late and cover with a damp paper towel. Microwave on high for 1 minute to soften. Dip each tortilla in enchilada sauce and sppon anbout 1/3 cup vegetables and 1 tablesppon cheese inside each. Roll up and place seam side down in bakin dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese and bake for 10 minutes more. Serve with sour cream, green onions and cilantro.