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Full Online Book HomeLearning KitchenMexican And Hispanic - Two Squash Enchiladas
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Mexican And Hispanic - Two Squash Enchiladas Post by :help4me Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1803

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Mexican And Hispanic - Two Squash Enchiladas

1 small chayote -- diced
1 zucchini -- diced
1/2 orange bell pepper -- diced
1/2 red onion
1 tbsp. canola oil
1 jalapeno pepper -- seeded and diced
1 tbsp. cilantro -- chopped
1/2 cup Monterey Jack cheese -- grated
1/2 cup vegetable oil -- for frying
8 corn tortillas
1 cup salsa
1/4 cup sour cream

Cover a baking sheet with paper towels. Heat the oil in a nonstick skillet. When hot enough to sizzle a drop of water, fry the tortillas for 4 seconds each side. Don't let me get crispy. Lay them on the toweling when done. Blot them again to absorb any excess oil. Set aside.

Heat the oil in a wide skillet. Add the onion and chayote. Cook over medium-high heat, stirring occasionally, until tender and lightly browned in places, 5 minutes. Add the pepper and zucchini and cook for another 2 minutes. Remove from the heat and season with salt. Let cool a bit, then add the chiles, cilantro and cheese.

Preheat oven to 375°F.

Spread 1/4 cup filling on the lower third of each tortilla, making a row of filling. Fold the bottom of the tortilla over it and roll. Make sure they are seam-side-down. Place the enchiladas in an ungreased 9x13" baking dish. Spoon some salsa over the enchiladas, being sure to cover the ends (so they don't get crispy). Bake until bubbly and heated through, about 20 minutes.

To plate: Put two enchiladas on each plate. Drizzle some of the sour cream over top, garnish with some chopped cilantro and some chopped red onion. Nice with a wedge of lime too.

Serve with rice and refried beans.
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Mexican And Hispanic - Vegetable Enchiladas Mexican And Hispanic - Vegetable Enchiladas

Mexican And Hispanic - Vegetable Enchiladas
2 teaspoons olive oil 2 cups sliced onions 1 red bell pepper, cut into thin strips 1 medium zucchini, sliced 2 teaspoons minced garlic 1/2 teaspoon salt 1/8 teaspoon cumin Pinch oregano 1 bunch (16 oz.) Swiss chard, stalks removed 1 can (16 oz.) stewed tomatoes 1 teaspoon minced canned chipotle chile or hot pepper sauce 4 low-fat burrito-size (8-inch) tortillas 1/2 cup shredded low-fat sharp Cheddar cheese 12 medium Spanish green pitted olives, chopped (1/4 cup) 1/4 cup reduced-fat sour cream 2 cups Savory Pinto Beans (recipe follows) Fresh cilantro sprigs, for garnish Heat oil in 12-inch nonstick skillet over

Mexican And Hispanic - Turkey Enchiladas Mexican And Hispanic - Turkey Enchiladas

Mexican And Hispanic - Turkey Enchiladas
1/2 pkg. light cream cheese1 Tablespoon water3/4 tsp. ground cuminSalt and Pepper to taste4 cups cooked turkey or chicken, skinned and diced 1/4 cup chopped pecans toasted12 (6 inch) flour tortillas1 (10 3/4 oz.) can reduced sodium condensed cream of chicken soup1 (8 oz.) carton reduced calorie diary sour cream1 cup milk1 or 2 Tbls. pickled jalepenos, finely chopped1/2 cup shredded chedar cheeseSnipped cilantro or parselychopped tomato and green sweet pepper In a small skillet cook onion, covered, in a small amount of water til tender; drain. For enchiladas, spray a 13x9x2 inch baking dish. In a small mixing bowl stir