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Full Online Book HomeLearning KitchenVegetarian - Spicy Tempeh, Cheese And Chile Enchiladas
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Vegetarian - Spicy Tempeh, Cheese And Chile Enchiladas Post by :Fred_E Category :Learning Kitchen Author :Unknown Date :March 2012 Read :884

Click below to download : Vegetarian - Spicy Tempeh, Cheese And Chile Enchiladas (Format : PDF)

Vegetarian - Spicy Tempeh, Cheese And Chile Enchiladas

Cooking spray
1 onion -- chopped
2 cloves garlic -- minced
1/2 green pepper -- chopped
1 jalapeno pepper -- chopped
1 pkg. tempeh -- cut in small cubes
1 (4.5 oz.) can chopped green chiles -- * see note
1 cup corn kernels -- fresh or frozen
1 cup mozzarella cheese -- shredded
1/4 cup taco sauce
1/4 cup cilantro -- chopped
6 (8 inch) flour tortillas
1 (10 oz.) can enchilada sauce
chopped cilantro -- for garnish
1 chopped jalapeno pepper -- for garnish
1 dollop sour cream -- on each
salt and pepper -- to taste


Spray a nonstick skillet with cooking spray. Heat pan on medium-high heat and add chopped onion, green pepper, garlic and jalapeno pepper.. Saute until tender. Set aside.

Spray a 9x13 inch baking pan with cooking spray and set aside.

Preheat oven to 375°F. Combine tempeh, chiles, corn, 1/2 cup cheese, taco sauce, cilantro and onion/pepper mixture in medium bowl and mix until well-blended. Make sure your tortillas are pliable (if not, heat on nonstick pan for a few seconds on each side until they are).**

With a tortilla in front of you, spoon 1/2 cup of mixture on bottom third and roll up, tucking in sides as you go. Place in prepared baking pan seam-side-down. Do the same thing with the remaining tortillas and mixture until all ingredients are used up.

Top enchiladas with enchilada sauce and remaining cheese. Bake until cheese is melted and lightly browned, 15-20 minutes. Sprinkle with cilantro and jalapeno and serve. You can also garnish with a dollop of sour cream.
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Serving Ideas : rice, salsa

Notes : This recipe was originally called Spicy Tofu, Cheese and Green Chile Enchiladas and it is from 'Pillsbury Fast and Healthy Cookbook'.

** If you think of it, before you cook, wrap tortillas in foil and heat in oven on lowest heat for a few moments to make tortillas pliable. If you don't have time before, heat a nonstick pan over medium heat and heat them one at a time for a few seconds on each side.
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