Granny's Vegetable Enchiladas
4 each corn tortillas
1/2 cup salsa sauce
1 tsp olive oil
1/3 cup thinly sliced onions
1 each garlic clove, sliced
1/2 cup cubed eggplant
1/4 cup grated zucchini
1 tbsp sherry, optional
1/4 can diced green chilies
2 tbsp minced cilantro
Place tortillas in shallow pan. Spread salsa over them to soften
them. Let sit for 5 minutes. Turn tortiallas over & coat the other
side.
While the tortillas are softening, heat oil in a skillet & saute
onion for 3 minutes, stirring frequently. Add garlic, eggplant,
zucchini & sherry if using. Cook, stirring often, for 5 minutes or
so, till eggplant begins to stick. Remove from heat & stir in
chilies.
Pre-heat oven to 400F. Lightly oil a baking tin. Remove each
tortilla from the sauce & fill with one quarter of the sauteed
vegetables. Roll up tortillas & place seam side down in baking tin.
Top with the rest of the sauce & cilantro. Bake for 15 minutes,
until evenly browned.
It is better to die on your feet than to live on your knees!
- Emiliano Zapata