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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Great with chips/dip, rice pilaf and beans. Ingredients:
1 red bell pepper |
2 small zucchini |
1 small summer squash |
1 cup corn |
3 tablespoons vegetable oil |
8 ounces diced green chilies |
16 ounces monterey jack cheese |
corn tortilla |
oil (for frying) |
enchilada sauce, on other recipe |
Directions:
1. Preheat Oven 425 degrees.
2. Cut bell pepper and squash into matchsticks. Toss matchsticks, onion, and corn in vegetable oil and arrange evenly in a large shallow baking pan. Put in oven and roast till vegetables are crisp, but tender (about 15 to 20 minutes).
3. Remove vegetables and lower heat to 350 degrees.
4. Fry tortillas.
5. Spread enchilada sauce onto the tortillas.
6. Put small amount of vegetables along with 1 teaspoons green chiles and 2-3 T cheese across tortilla.
7. Roll and place tortilla in oiled baking dish.
8. Cover enchiladas with remaining sauce.
9. Cover and bake for 30 minutes or until bubbly.
10. Top with cheese and return to oven for 5-10 more minutes.
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