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Enchiladas Calabazas PDF Print E-mail
Ingredients (use vegan versions):
  • 8 corn tortillas
  • 4 cups cooked or thawed frozen squash
  • 1 small container of vegan cream cheese
  • 1 large onion
  • 1-2 tablespoon chili powder
  • corn oil
  • bottled enchilada sauce to cover
  • guacamole
Directions:

Chop the onion very fine and saute in the olive oil until quite soft. In a bowl mix the squash, cream cheeze, chili powder, and sauteed onion. Divide it and roll it up in the eight tortillas, and place in a shallow casserole side by side. Cover with enchilada sauce, and bake at 325 for 10 or 15 minutes (until the tortillas are done- this varies greatly with the brand you use- and the sauce is hot).

Serve topped with guacamole and chopped cilantro.

NOT low fat! Unless they make fat free vegan cream cheese, and you leave out the guacamole. . .but it sure is good!

Serves: 4

Preparation time: 45 min


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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