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Vegan Cheese Enchiladas with Salsa Verde
Posted By Nava On July 28, 2011 @ 12:48 pm In A Southwestern Supper | No Comments
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans  (Frijoles Borrachos) and a big salad.
Preheat the oven to 400º F.
Briefly heat each tortilla on a medium-hot dry skillet until softened. If the tortillas seem inflexible, sprinkle each with a few drops of water before heating.
Spoon a small amount of the sautéed vegetables down the center of each tortilla, followed by a light sprinkling of the cheese. Roll them up and place them seam side down in a lightly oiled large shallow baking pan. Repeat with the remaining tortillas. Spoon the sauce evenly over them and top with any remaining grated cheese. Bake for 10 to 15 minutes, or until the cheese is bubbly.
Arrange 2 or 3 enchiladas on each plate and garnish with the lettuce, tomatoes, and olives. Serve at once.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/vegan-cheese-enchiladas-with-salsa-verde/
URLs in this post:
 Beer-Stewed Pinto Beans: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/beer-stewed-pinto-beans-frijoles-borrachos/
 homemade: http://www.vegkitchen.com/recipes/savor-and-flavor/salsas-chutneys-relishes/salsa-verde-tomatillo-salsa/
 A Southwestern Supper: http://www.vegkitchen.com/category/recipes/everyday-meals/southwestern-supper
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