Veggie Recipe

5 Responses to “Vegetarian enchilada recipe?”

1. dsjn4 Says:
   March 1st, 2009 at 7:43 pm

   i always use

2. cgminime Says:
   March 5th, 2009 at 6:58 am

   Mix a can of enchillada sauce with a can of cream of mushroom soup (i use the blender) Pour a small amount of this into the bottom of a baking dish. THEN Mix cottage cheese with diced onion. Fry the corn tortilla in oil for a moment on each side, lay on paper towels to drain. Roll the cottage cheese mixture in the cool corn tortillas. Place them side by side in the dish, pour the rest of the enchilada sauce on top, top with grated cheddar cheese and bake for 20-30 min at 350 degrees.

3. sunkissed Says:
   March 7th, 2009 at 10:34 am

   Easy describes this recipe it’s Good for 6 people:

   1 large can of Las Palmas Enchilada Sauce (open can and empty into a large bowl)
   2 packages of cacique cheese or cacique enchilado cheese
   1/2 brown onion diced
   1 bag of corn tortillas

   -You’ll need to crumble or grate the cheese into a large bowl and add the diced onion mix it together
   -You’ll want to warm the tortillas on a comal or flat pan on the stove so that they are soft, but not burnt or crispy.
   -At the same time you”ll also want to have a pan going with low burning fire with alot of oil (preferably canola or olive oil) in it.
   -You will be putting the tortillas in the oil pan and waiting about 7-10 seconds before pulling them out with some tongs
   -Then you’ll quickly dip in out the tortilla still holding it with the tongs into a large bowl of the Las Palmas sauce
   -Then placing it onto a large plate where you will quickly grab a hand full of the cheese mixture to place it in the middle of the tortilla and roll it into a enchilada. The warmth of the tortilla melts the cheese naturally.

   Serve with a side of rice, beans salad

4. SexyTrojan Says:
   March 9th, 2009 at 5:12 pm

   Spinach, Sun Dried Tomatoes and Mushrooms!

5. iamknives64 Says:
   March 11th, 2009 at 1:12 pm

   VEGETARIAN ENCHILADA

   12 x 18 inch Pyrex baking dish
   1 (28 oz.) can enchilada sauce (Las Palmas brand)
   2 cans vegetarian refried beans (Rosarita brand)
   2 to 3 tsp. ground cumin
   2 to 3 tsp. chili powder
   4 c. broccoli, diced
   2 green peppers, sliced
   2 c. frozen cut corn
   2 onions, diced
   24 corn tortilla
   1/2 c. water
   Low fat Mozzarella cheese (optional)

   Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).
   Microwave or steam vegetables until half cooked.

   Mix refried beans, cumin and chili powder.

   Lay 18 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.

   Place the extra 6 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.

   Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.

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