Recipe - El Cholos Vegetarian Enchiladas

ENCHILADAS
1 cup Monterey Jack cheese
Shredded
1 cup Mozzarella cheese
Shredded
One half cup Butter unsalted
2 lg Carrots peeled and minced
1 Zucchini minced
2 cup Mushrooms cut or sliced up
Kernels from 2 ears of corn
2 cup Mushrooms cut or sliced up
One half cup Yellow peppers minced
One half cup Green peppers minced
2 bn Spinach cleaned and
Chopped
12 Tortillas flour or corn
One fourth cup Pecans; chopped toasted
JALAPENOPESTO SAUCE
2 Jalapeno chilis; roasted
Seeded and skinned
1 bn Basil leaves only
One half cup Vegetable oil
1 cup Olive oil
Juice of One half lime
One fourth cup Parmesan cheese grated
One fourth cup Pumpkin seeds
CORN SAUCE
One half cup Butter
2 lg Garlic cloves minced
1 small Onion peeled and cut
Into
One fourth " dice
Kernels of 4 ears of corn
4 cup Half and Half
Salt
Freshly ground white pepper
2 tablespoon Cornstarch (optional)
One fourth cup water (or as much as
Needed (optional)
TOMATO SAUCE
2 tablespoon Olive oil
1 Garlic clove minced
One half small Onion minced
1 Anaheim chili; roasted
Seeded skinned and minced
2 tablespoon Cilantro chopped
ds Black pepper
ds Cumin
ds Mexican ground oregano
ds Thyme ground
5 Roma tomatoes; peeled
Seeded and minced
1 cup Tomato juice

Enchiladas: Mix Jack and mozzarella cheeses. Set aside.

Melt butter in medium skillet over medium heat and add carrots, zucchini,
corn, mushrooms, peppers and spinach. Stirfry 2 minutes. Set aside.

Warm tortiallas, then dip into JalapenoPesto Sauce, 1 at a time. Remove
fromsauce, sprinkle each tortilla with chesse mixture, then top each with
1/12th vegetable mixture. Sprinkle each with pecans. Fold tortillas into
enchilada packets.

Place enchiladas in baking dish large enough to hold in single layer and
bake at 350 degrees 5 minutes or until cheese melts. Cover with Corn Sauce
and top each enchilada with 2 T Tomato Sauce.Serve at once. Pass any
remaining sauce. Makes 12 enchiladas.

JalapenoPesto Sauce:

Combine jalapeno, basil, vegetable oil, olive oil, lime juice, garlic,
parmesan cheese and pumpkin seeds in a blender container. Blend to smooth
sauce. Makes 2 cups.

Corn Sauce: Heat butter in medium saucepan over medium heat. Add garlic
and onion. Cook until onion is tender. Add corn and cook 5 to 10 minutes,
stirring constantly. Add Half and Half and bring to simmer over medium
heat, stirring occasionally. Season to taste with salt and pepper.

Whip mixture to blend. If thickened sauce is desired, mix cornstarch with
water and gradually add to sauce, stirring until sauce is smooth. Makes 6
cups sauce.

Tomato sauce: Heat olive oil in medium saucepan over medium heat. Add
garlic and saute until browned. Add onion and saute until browned, 2 to 3
minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to
10 minutes.

Source: GT Vegetarian Echo, uploaded to Food and Wine library by Sylvia
Steiger/MM by DEEANNE

Recipe By :

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip