VEGETABLE ENCHILADAS

Vegetable Enchilada's can be made with a variety of different veggies, such as Kale, Spinach, Mushrooms, Asparagus...and topped with Alfredo sauce, homemade Enchilada sauce (or canned), a variety of different Cheeses such as Mexican Quesadilla or Farmer's Cheese or VELVEETA. 

VEGETABLE ENCHILADA RECIPE

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

 

 

Full Page with pix  
Full Page NO pix
4 x 6
3 x 5

INGREDIENTS:

6 to 12	corn tortillas
1 to 2	cups red enchilada sauce (homemade or canned)
	a variety of cooked vegetables -- mushrooms, spinach, bell peppers, asparagus, grilled or sauteed
	a bit of vegetable oil
1 cup	heavy whipping cream (to make Alfredo sauce)
10 slices	velveeta cheese (or more)
splash	balsamic vinegar (optional)
	any type of mexican white cheese (or you can use brick, mozzerella, swiss, etc)
	black and green olives sliced (optional for stuffing or garnish)

DIRECTIONS:

Prepare all your Veggies for quick assembly. I sauteed Mushrooms and added to a Alfredo Sauce with fresh Spinach.Try quick baking fresh Asparagus with a dab each of Olive Oil & Balsamic Vinegar. 

 

Get Cheese slices ready. 

 

Coat the bottom of a baking dish with some spray on oil and a small amount of Enchilada sauce, add a bit of water to dilute and swoosh around. This will help stop the Enchiladas from sticking. 

 

When all your Vegetables are ready for assembly, coat Tortillas on both sides with Enchilada sauce, and very quickly fry in a dab of Vegetable Oil in a non stick saute pan. 

 

 

 

Use 2 Tortilla's per Enchilada. When stuffing with the Creamy Veggies, use only the Veggies and not the Cream for the stuffing. You can use the rest of the Cream sauce to top the Enchiladas. 

 

You can do one of several things now. Top with Cheese, roll up and put in baking pan about 1/2 inch apart, then top with Cream sauce, Asparagus, Olives, etc., and top with White Cheese. Bake till Cheese melts. 

 

Or you can top with Cheese & your Vegetables, roll up, and top with either more Enchilada Sauce or some of the Cream Sauce. Top this with White Cheese & Bake till Cheese melts.
 

NOTE: I used frozen Asparagus, and cut off the tough stems keeping the tips. I baked for a few minutes in the oven with a drizzle of Balsamic Vinegar for some zippity do dah.You can also use canned Asparagus if you want. 

SPINACH:You can use frozen Spinach, just make sure to totally thaw and then drain and pat dry with paper towels. I used fresh Spinach, and REMOVED the stems. If you use fresh, you can either just toss in the Heavy Cream-Mushroom mixture, or saute in a notch of Butter and then add OR, you can quickly boil, drain and pat dry and then add to the sauce. GREEN KALE is another option, and if using that fresh, boil for a few minutes, drain, pat dry, chop up and then add to the sauce.
SWEET & CHILI PEPPERS: You can Grill or saute (in a bit of oil till lightly charred, then add water to boil/steam till soft) some Sweet Peppers. You can also top with diced up canned Green Chili Peppers. You can also take fresh Green Chili Peppers, put under broiler till just slightly charred, then put in plastic zip lock to steam. This makes peeling the skin off easy. Remove stem and seeds as well & throw away. Chop up the chili's and put inside or on top of Enchilada.

 

 

VEGETABLE ENCHILADA RECIPE

 

 

 

Full Page with pix  
Full Page NO pix
4 x 6
3 x 5

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

SEAFOOD ENCHILADAS

You can use just about any type of (cooked) Seafood...Shrimp, Scallops, Flounder...or you can also stuff with (leftover) diced up (canned) Chicken.  

SEAFOOD ENCHILADAS RECIPE

 

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

  

Full Page with pix 
 Full Page NO pix  
 4 x 6
3 x 5

INGREDIENTS:

 

6 to 12	corn tortilla's
2 to 3	cups red enchilada sauce
	bit of vegetable oil
1 to 2	cups alfredo sauce (butter, heavy whipping cream, salt, pepper)
	splash cooking sherry
1 cup	or more shrimp (cooked, diced/cut up)
1	celery stalk (peeled, diced very fine)
	notch butter
12 slices	or more velveeta cheese
1 cup	any type of mexican white cheese (or you can use brick, mozzerella, swiss, etc)
	diced green chili's (optional)

DIRECTIONS:

Saute diced Celery in a bit of Butter till soft. 

 

Add cut up Shrimps and saute a minute more. 

Add Heavy Whipping Cream, Salt and Pepper to this so you're making an Alfredo sauce. While this simmers, get everything else ready. 

 

 

Slice your Cheese. 

Add a dash of Cooking Sherry to Alfredo sauce. 

 

Simmer till thick, remove from heat, let cool a bit. Remove Shrimp from sauce and set aside. At this point, you can use the Shrimp with the Alfredo sauce as a topping or, add a dash of Enchilada sauce to the Shrimp....or do both!!

 

Line the baking pan with some oil spray and a dab of Enchilada sauce and add water to thin out. This will help prevent the Enchiladas from sticking.

  

 

 

 

Coat each side of the Corn Tortilla with Enchilada sauce and fry QUICKLY on both sides with a dab of Vegetable Oil in the non stick saute pan. Use tongs to remove, and use 2 Tortillas per Enchilada. You have to be quick and not fry too long or they will stick and fall apart. Put Shrimp & your Cheese choice in Tortilla, roll and place in baking pan seam side down about 1/2 inch apart. Shwoosh the pan so the Enchiladas wriggle around. This gets some of the sauce underneath it so it doesn't stick while baking.
 

NOTE: You can use homemade or canned Enchilada Sauce if you prefer. For 6-8 Enchiladas for this recipe, you'll need at least 2 cans (12-16 oz each.) If you want, you can top with ALFREDO sauce. 

If you buy raw Shrimp, you can cook it in several ways: Peel off shells. Devein: On the curvy outside of the Shrimp, run a knife and remove the dark line, rinse in cold water. Boil in water till just barely white. Saute in a bit of Butter (as suggested here in this recipe). If small enough, put in microwave in a bowl with a bit of water and nuke for a minute or two, till lightly white. Or purchase and use already cooked Shrimp!!

You can use just about any type of Seafood/Fish that has been cooked for this recipe. Just make sure it's cut up/diced into small pieces. Try (imitation) or real Crab, sauted Bay or Sea Scallops, Red Snapper, Orange Roughy...etc.
 

CHICKEN: If you have leftover Chicken, thick sliced deli Chicken, or even Chicken in a can, you can use this as well and make CHICKEN ENCHILADAS. Again, just make sure you dice/cut it up into small pieces, preferably pulled/shredded.
FRYING TORTILLA'S:You have to be quick and fast and flip them. A dab of Oil helps. This should only take a few SECONDS. If you fry them too long, they will fall apart.
Top with left over Alfredo sauce, White Cheese OR with Enchilada sauce and Velveeta Cheese. 

 

Bake till Cheese melts, serve. You can also top with (canned) diced Green Chili's. If using JUST Alfredo sauce, you'll want to reserve some of the Alfredo sauce to pour on top when it is done baking.

 

SEAFOOD ENCHILADA RECIPE

 

  

Full Page with pix  
Full Page NO pix  
 4 x 6
3 x 5

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!