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  • Enchiladas

Enchiladas

Posted on Dec 26th, 2019
by Matthew
Categories:
  • Recipes

Enchiladas

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Enchiladas. Read more below.
Enchiladas, recipe Rating: 4.7
Number of votes:78
Ingredients
5 Tablespoons butter, divided
5 Tablespoons vegetable oil
12 corn tortillas
1 onion, minced
4 cups unpeeled zucchini, grated
3/4 cup black olives
1 can mild green chiles
Minced garlic
1 can black beans
2 cups Monterey Jack cheese, grated
Two 10-ounce cans enchilada sauce
1-1/2 cups cheddar cheese, grated

In a large frying pan, melt 3 Tablespoons butter. Heat butter and oil together and fry tortillas for about 5 seconds on each side. Remove as soon as they become limp and drain on paper towels. In a separate pan, saute onion in remaining butter until transparent. Stir in zucchini, olives, garlic, black beans, green chiles, and salt and pepper to taste. Saute 5 minutes, stirring occasionally.

Heap a rounded 1/4 cup of sauteed mixture in the center of each tortilla. Top with a heaping Tablespoon of Monterey jack cheese. Roll up and place seam-side down in a 9 x 13-inch dish. When all tortillas are rolled, pour enchilada sauce over all. Top with cheddar cheese. Enchiladas may be covered and refrigerated overnight at this point.

Bake uncovered in a preheated oven at 350 degrees for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes). Serve with a dollop of sour cream and green onions.


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Reference: Enchiladas

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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