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Stacked Vegan Cheese Enchiladas
Posted By Nava On July 28, 2011 @ 4:32 pm In A Southwestern Supper | No Comments
The word enchilada literally means “filled with chile”, and so it is supposed to be drenched in pure, red chile. I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side.
Preheat the oven to 400º F.
Arrange 6 tortillas on a parchment-lined baking sheet. Pour a small amount of sauce over each, then sprinkle with the optional minced onion. Top with half of the grated cheese. Top with another tortilla and repeat the layers.
Place the plates in the oven for 10 minutes, or just until the cheese melts. Allow the plates to cool a bit, then garnish with shredded lettuce and black olives.
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URL to article: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/stacked-vegan-cheese-enchiladas/
URLs in this post:
 Mexican Rice: http://www.vegkitchen.com/recipes/glorious-grains/classic-rice-dishes/mexican-rice/
 Enchilada Sauce: http://www.vegkitchen.com/recipes/savor-and-flavor/simple-sauces/enchilada-sauce/
 A Southwestern Supper: http://www.vegkitchen.com/category/recipes/everyday-meals/southwestern-supper
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