I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, December 1, 2010

Veggie Enchilada

Easy, quick, tasty dinner even if you aren't a veg-head. This recipe also freezes well. Make it up to the baking part and then freeze. When you are ready to eat, defrost and bake as directed.

(serves 4)

*1 tablespoon olive oil
*1/2 zucchini, sliced thin
*1/2 yellow squash, sliced thin
*1/2 cup fresh green beans, roughly chopped
*1/4 cup carrots, sliced very thin
*1/2 cup onion, chopped
*1/2 cup sour cream
*1/2 cup cheddar cheese, shredded
*1 1/2 teaspoons dried parsley
*1/4 teaspoon dried oregano
*1/4 teaspoon black pepper
*1/4 teaspoon salt
*1 (8 ounce) can tomato sauce
*4 tablespoons water
*1 1/2 teaspoons chili powder
*2 tablespoons green pepper, chopped very small
*1/2 garlic clove, minced
*4 (10 inch) flour tortillas
*1 cup salsa
*1/2 cup cheddar cheese, shredded

~Preheat oven to 350 degrees.
~In a medium, non-stick skillet over medium heat, sauté carrots & green beans in olive oil until semi-tender.
~Add the rest of the vegetables (except green peppers) and cook for about 5 minutes.
~Remove from heat, and put in a small bowl.
~Add onion, sour cream, 1/2 cup cheddar cheese, parsley, oregano, & black pepper.
~Heat until cheese melts.
~Stir in salt, tomato sauce, water, chili powder, green pepper & garlic.
~Spray cooking spray in a 8x8 inch baking pan.
~Spoon even amounts of the mixture into the tortillas, reserving 1/2 cup for later.
~Roll up tortilla's and place seam side down in prepared pan.
~Pour remaining veggie-cheese mixture over top of tortillas.
~Pour salsa over top of tortillas.
~Sprinkle 1/2 cup cheddar cheese over salsa.
~Bake uncovered for 20 minutes.

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