Vegetarian Enchilades
From midgelet 14 years agoIngredients
- Sauce: shopping list
- 1 10oz can cream of celery or mushroom soup shopping list
- 2 chicken or vegetable bullion cubes shopping list
- 3 cups sour cream shopping list
- 2 cups Jack/Cheddar shredded cheese blend (or one cup each shredded Jack & Cheddar, mixed together) shopping list
- 1 approx. 8 to 10 oz bottle green taco sauce shopping list
- 1 chopped white or yellow onion shopping list
- 3 minced gloves of garlic shopping list
- 1 T. oil shopping list
- Filling: shopping list
- 1 7 oz. can diced green chiles shopping list
- 1 7 to 14 oz. can black olives drained, sliced, wedged, or just cut in shopping list
- half - size depending on how much you like black olives shopping list
- 2 cups Jack/Cheddar shredded cheese blend shopping list
- 1 bunch green onions, sliced shopping list
- 1 4 oz. jar diced pimentos shopping list
- 1 14 oz. can artichoke hearts, drained and chopped (not the marinated kind) shopping list
- Package(s) of corn tortillas as needed shopping list
How to make it
- Sauce:
- In a large saucepan, saute lightly the onion and garlic in the oil.
- Add the rest of the sauce ingredients except the cheese and bring just to a simmer, stirring constantly.
- Add the cheese and stir until melted and remove from heat.
- Filling:
- Mix all filling ingredients together in a large bowl.
- Assembly:
- If using corn tortillas, soften in hot oil four to five seconds per side and drain on paper towels, and let cool a bit before proceeding.
- If using flour tortillas, warm a few at a time in the microwave or in a dry pan on the stove to help soften for rolling.
- Choose the size of pan you wish to use - anywhere from an 8x8" to an 9x13".
- Spray with cooking spray and pour some sauce in to cover the
- bottom.
- Place about a half cup of filling in a tortilla and roll up, placing seam side down on top of sauce in pan.
- Repeat until all filling is used up, making one layer per pan.
- Cover the enchiladas with the remaining sauce, spreading to the edge.
- To bake now, preheat oven to 325F and bake for 30 to 45 minutes until sauce is bubbly and the filling is hot.
- To freeze, cover pan tightly and place in the freezer for up to six
- months.
- Thaw before baking.
The Rating
Reviewed by 1 people-
lovin this recipe all the wonderful flavor combo. thanks high5
momo_55grandma in Mountianview loved it
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