he broth and simmer covered for about 10 minutes. Add sour
awry's seasoning salt. Bake for 15 minutes and then chop
Grease 2 9x13 baking dishes.
Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
Spoon some of the mixture into a warm tortilla and roll it up.
Place the seam side in the baking dish.
Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
Sprinkle remaining cheese over top.
Bake at 350\u00b0F.
for 20 to 30 minutes.
If desired, garnish each enchilada with a dollop of sour cream.
arlic doesn't scorch. Saute for 1 minute, then add onions
hem in warm water for about 20 minutes.
Cut
For sauce, place chiles and water
quipment:
Tortilla press.
For the tortillas:
Combine the
o keep submerged, and soak for at least 1 hour.
n a 350 degree oven for 5 minutes.
Grind with
side to use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
he steak.
Make the enchiladas:
Preheat oven to 350
il (olive oil is great for low cholesterol, but any regular
mall pot. Let quinoa soak for fifteen minutes and then bring
alt and pepper.
For Vegetarian use only the Vegetarian sausage. Note they
For the sauce: Peel and wash
For the sauce: Saute onion in
5 minutes.
Make the enchiladas: Preheat the broiler. Place 4
hicken.).
Cook on low for 8 hours.
Turn and
Reserve 1 cup of water for the sauce.
Heat a
The oil will be ready for frying after you mix up