Tuesday, November 18, 2008
fall harvest enchiladas
Last night, I got ambitious and made enchiladas with chili sauce made from New Mexico chili powder. I started with a sautee of onions, mushrooms, turnips, rutabaga, carrots, and kale. I stuffed veggies and cheese into multigrain tortillas, which I gently folded. Then I covered the whole thing with chili sauce and baked for about 15 minutes. Very yummy.
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1 comment:
These sound delicious although I am a bit cautious with chillies.
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