Thursday, July 7, 2011

Betsy's Mom's Enchiladas

I wish I could take a photo to do it justice.  Back in the days when I was taking Gabi for a weekly dinner at Betsy's house, this became an instant favorite.  I asked for the recipe, made it at home, and then reheated it, a slice at a time, for a week.  It's all comfort to me.  The original recipe called for chicken, instead of all the veggies, if you so choose.


8-12 flour tortillas
2 C half-n-half
1 C vegetable broth (or chicken)
1/2 C chopped onion
2 T butter or olive oil
2 C chopped veggies (eg- zucchini, yellow squash, carrot, corn, peas, red peppers, mushrooms)
1 C salsa
1 C sour cream
1 1/2 C jack cheese

Make filling by sauteing onion in the butter or oil in a large pan.  Meanwhile, cook remaining veggies in a grill pan on the grill (or add to saute pan).  Combine all veggies in a bowl with the salsa and sour cream.  Set aside.

Pour the half-n-half and broth into a bowl. In same saute pan used for veggies, heat each tortilla in a little oil for a few seconds a side, then dip into the broth mixture.  Fill the heated tortilla with filling in a line across the middle, then roll.  Place seam side down in a large casserole dish.  Repeat with remaining tortillas until the casserole is full or the veggies are gone.

Pour the broth mixture over the rolled tortillas, top with the cheese, and bake at 350 for 30 minutes.



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