MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Vegetable Enchiladas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 2 servings

      4    Corn tortillas
    1/2 c  Salsa sauce
      1 ts Olive oil
    1/3 c  Thinly sliced onions
      1    Garlic clove, sliced
    1/2 c  Cubed eggplant
    1/4 c  Grated zucchini
      1 tb Sherry, optional
    1/4 cn Diced green chilies
      2 tb Minced cilantro

  Place tortillas in shallow pan.  Spread salsa over them to soften
  them. Let sit for 5 minutes.  Turn tortillas 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.

  "Vegetarian Times" September, 1991

                          Happy Cooking! Spunky :)
From: SPUNKY #108 @11110
MMMMM
