Vegetable Enchiladas

I made these vegetable enchiladas last week, something that I wanted to try out for the longest time. I was inspired by the enchiladas, that I had at this small mexican eatery in Palo Alto called Sanchos. Delicious mexican food, and just the perfect seasoning and perfect condiments. Could not ask for anything more or less! Even my 2 yr old loved the enchiladas at this place! I was determined to replicate them at home, and so I did :)

next on my to do list is the perfect the black beans and salsa!

Ingredients:

4 corn tortillas
1 small zuchinni thinly sliced
1 small red bell pepper thinly sliced
1 small onion thinly sliced
2 garlic cloves minced finely
1-2 tablespoon olive oil
About 2 cups red enchilada sauce(recipe to follow)
2 cups grated cheddar cheese + monterey jack cheese
1/4 cup chopped green onions for garnish
1/2 teaspoon paprika powder
1/2 teaspoon cumin powder
salt and pepper to taste

Method:

In a saute pan, pour in the olive oil, and add in all the vegetables, along with paprika, cumin and salt and pepper to taste. Saute the veggies on high heat to char them a bit to get the grilled flavor. Put the veggies aside.

In a plate, pour one cup of the red enchilada sauce, and keep it aside. In the same saute pan, grill a corn tortilla for a couple of minutes. Then add it to the plate with the red sauce, and coat both sides with the sauce. Add 1/4 of the veggie mixture in the center, with about 1/4 cup of the cheese mixture, and roll it up and add it to a ceramic baking pan. Do the same for the remaining 3 tortillas, until the baking pan is filled with the enchiladas.

Now cover the entire baking pan with the remaining enchilada sauce, add in the remaining 1 cup cheese on top, and bake it in the oven for 10 minutes at 350 degrees until cheese melted. Garnish with the green onions! its ready to eat with some guacamole, black beans and salsa! yummm! dont forget the hot sauce ;)