From townerf@cyberlink.bc.ca Tue Aug 25 12:56:30 1998 Date: 24 Aug 1998 22:02:39 -0600 From: Fred Towner Newsgroups: rec.food.recipes Subject: Collection (4) Vegetarian Enchiladas Followup-To: rec.food.cooking Corn Enchiladas Aztec Enchiladas Cheese Enchilada Stacks Spinach Enchiladas >From: Soren Dayton > >I'm looking for a good vegetarian enchilada recipe. Thanks! MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Corn Enchiladas Categories: Vegetarian Yield: 4 servings 1 each Large ancho chili 1 teaspoon Oil 2 each Garlic cloves, minced 2 each Scallions, minced 1/4 cup Minced sweet red pepper 1/2 cup Corn 1 1/2 cups Cooked Texmati rice 1/2 teaspoon Dried oregano 1/2 teaspoon Hot-pepper sauce 1/4 teaspoon Ground cinnamon 1/3 cup Shredded Monterey Jack cheese 4 each 7" flour tortillas 1 x Juice of 1 lime 1/2 cup Non-fat yogurt 1 Tablespoon Minced fresh coriander 1 x Chilled orange sections Place the ancho chili in a small bowl, cover with boiling water. Let stand until softened, about 15 minutes. Discard stem and seeds. Mince the ancho, reserve soaking liquid. Heat the oil in a large no-stick frying pan. Add the minced ancho, garlic, scallions, red pepper and corn. Saute about 5 minutes. Add the rice, oregano, hot-pepper sauce and cinnamon. Saute' for several minutes, until heated through. Remove from heat and stir in the cheese. Reserve about 1/2 cup of filling. Divide remainder among tortillas. Fold and roll tortillas to enclose filling. In the same frying pan, heat the lime juice and 1/2 cup of the reserved ancho liquid. Place the tortilla, seam side down, in the pan. Cover and simmer until the liquid has been absorbed and the enchiladas are heated through, about 5 minutes. In a small bowl combine the yogurt and coriander. Serve the enchiladas garnished with remaining filling, yogurt mixture and orange sections. Per serving: 253 calories, 6.9 g fat (24%), 2.9 g dietary fiber, : 8.6 g protein, 10 mg cholesterol, 150 mg sodium. From Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Aztec Enchiladas Categories: Vegetarian Yield: 4 servings 7 each Eggs 2 Tablespoons Skim milk 1 Tablespoon Chicken stock 1 cup Corn 1/4 teaspoon Chili powder 4 each Corn tortillas 1 x Sweet red pepper rings 1 x Parsley sprigs Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired. From: The Lose Weight Naturally Cookbook \ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cheese Enchilada Stacks Categories: Casseroles, Vegetarian Yield: 6 servings 2 can Tomato sauce(15 oz) 1/4 cup Onion, instant minced 1 Tablespoon Chili powder 1/2 teaspoon Salt 1/4 teaspoon Cumin, ground 1/4 teaspoon Garlic powder 12 each Corn tortillas 8 ounces Cheddar cheese, shredded Combine tomato sauce, onion, chili powder, salt, cumin and garlic powder in a saucepan; simmer, covered, 15 minutes. Spread 1/4 cup sauce in the bottom of a greased 9-inch-square baking pan; top with a tortilla. Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded teaspoons cheese. Repeat layering with remaining tortillas, sauce and cheese, ending with cheese. Bake, uncovered, in preheated 350'F. oven 20 minutes, or until hot. Remove tortilla stack to a serving platter; spoon sauce remaining in pan over the top. Cut into wedges to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spinach Enchiladas Categories: Main dish, Vegetarian Yield: 8 servings 1 Onion; peeled and chopped 1 Garlic clove -- peeled and minced 3 Tablespoons Safflower oil 1/4 cup Hot pepper; chopped 6 cups Fresh spinach or 1 package frozen 8 Corn tortillas 2 cups Salsa 2 cups Cheddar cheese; grated In a skillet over medium heat, saute onion and garlic in oil until golden. Stir in peppers, cook 3 minutes. Rinse spinach in water, transfer to skillet with water still clinging. Stir and cover, cook until wilted. Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil. Place 1/4 cup filling in center of each tortilla. Roll up and place seam side down in oiled oven proof dish. Smother with salsa and cheese. Bake at 350 F. until heated and bubbly. From Ellen Ogden, in "The Cook's Garden" catalog. Spring/Summer 1996, Vol. XIII, No. 1. Pg. 47. MMMMM From the recipe collection of Fred Towner -- .. Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/Articles go to recipes@rt66.com; Requests to cocina@mbay.net; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.