Monday, September 27, 2010

Fresh Garden Veggie Enchiladas

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:
Mushrooms sliced
Zucchini sliced into rounds
Onion chopped
Carrots steamed
Saute veggies in pan with olive oil until tender.



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 make single serve trays of enchilada~


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:

Along the Narow Pathway said...

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.