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| Veggie enchilada after baking |
Garden Veggie Enchiladas
Fresh tomato sauce (made from garden tomatoes) you could also use canned
Envelope powered enchilada sauce mix (make as directed on package)
Corn tortillas
Cheddar or Colby/Jack cheese (small amount)
Veggies for the center:
Zucchini sliced into rounds
Onion chopped
Carrots steamed
Saute veggies in pan with olive oil until tender.
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| Picture of sauteed veggies before adding cheese and top layer! |
Most of the veggies were from my garden!
(all but the mushrooms and carrots were from my garden,my carrots did not do good this year:( Most years I have a ton but not this year!)
I layer:
sauce,corn tortilla,then a bit more sauce...next add sauteed veggies (about 1 generous cup)
Sprinkle with a bit of cheese (about 1/4 cup or less)
Top with another corn tortilla and a bit of enchilada sauce
Bake at 350 for about 35 minutes~ Enjoy
Peace and Love,
Georgiann
1 comment:
You have some great recipes here. I'm going to have to try to make these Veggie enchiladas and the Zucchini Fritters. Thanks for sharing.
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