Vegetarian enchiladas recipe Share this recipe on Facebook
A simple, delicious vegetarian enchiladas dish, made with an ancho chile sauce, eggplant, zuchini and red bell pepper..
Preparation time: 40 minutes, Cooking time: 40 minutes, Serves: 4 - 6
For the ancho sauce
4 dried ancho chiles
3 large garlic cloves, peeled
1 tsp dried oregano
3/4 tsp salt
For the enchiladas
4 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium red bell pepper, seeded and diced in 1/2 inch cubes
1 medium white eggplant, peeled and diced in 1/2 inch cubes
2 zucchini, diced in 1/2 inch cubes
2 tsp dried oregano
1 tsp ground cumin
Salt and black pepper to taste
For the enchiladas assembly
3 cups grated mild cheddar or Jack cheese
12 (6-inch) corn tortillas
Sour cream (optional)
Prepare the ancho sauce
Cut the ancho chiles in half, remove the stems and seeds and place them in a
glass bowl. Cover with hot water and let soak for about 30 minutes.
When the chiles are ready, drain and place in a blender (strain and reserve the soaking liquid). Add the garlic, oregano and 1 1/2 cups of the chile soaking water to the blender and pulse until you get a smooth puree. Strain the
chile puree mixture through a sieve into another bowl, season with
salt to taste and set aside.
Prepare the enchiladas filling
Heat the olive oil in a large, heavy frying pan or skillet, over medium heat. Add
the garlic, onion and pepper and season with salt. Cook, stirring often, for about 8 to 10 minutes, or until the onion and pepper are soft. Add the
eggplant and zucchini and season again with salt and black pepper. Add the oregano and cumin and remove
from the heat.
Preheat the oven to 350 degrees F (175 degrees C).
13 x 9 inch baking dish. Spread the bottom with 2 to 3 tablespoons of the ancho chile sauce and set aside.
Assemble and bake the enchiladas
Heat some vegetable oil in another frying pan (about 1/2 inch high). Quickly drop the tortillas, one by one in the hot oil and let for about 10 seconds until warmed through and soft. Remove with tongs and dredge it
through the chile sauce to coat, then lay it onto a flat dish. Spoon about 2 tablespoons of the vegetable
mixture along the center, then top with about 2 tablespoons of cheese. Roll the tortilla up and place it seam side down in the prepared pan. Repeat with the remaining tortillas and vegetable filling, placing each enchilada next to the other. Spoon the remaining chile sauce and grated cheese over the enchiladas.
Bake enchiladas in the preheated oven for 20 to 25 minutes, or until the tortillas are soft and the cheese is melted and bubbly.
Serve the enchiladas hot with the lettuce and garnished with the sour cream.
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