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Vegetarian Enchiladas Recipe

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This recipe for Vegetarian Enchiladas, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Larsen
Added: Friday, March 10, 2006


1 c. cottage cheese
10 oz frozen chopped spinach
1 T. olive oil
1 medium onion minced
1/2 t. ground cumin
1 1/2 c. frozen white corn-thawed
1 - 7oz jar roasted red peppers
2 T. grated parmesan cheese
1/4 t. salt
1/2 t. oregano

Saute onion in olive oil, add cumin, add strained spinachfor a couple minutes, cool, add pureed cottage cheese and all other ingredients. Separate and fill 8 tortillas - roll into enchiladas on the counter .
Butter 9 x11 pan preheat oven to 375.
8 - 8 in. white or wheat tortillas
1 1/4 c. grated monterey jack cheese
1 1/4 c. salsa
1/2 c. heavy cream
1/4 c. milk
1 1/4 c. grated montery jack cheese
Spread thin layer of sauce on bottom of greased pan. Put enchiladas in and cover with sauce and cheese. Cover and cook for 25 minutes. Uncover and cook for 5 minutes. Let cool for 5 minutes before eating.




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