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Vegetable and Cheese Enchiladas with Ancho-Tomato Sauce

Vegetable and Cheese Enchiladas with Ancho-Tomato Sauce Recipe

  • 1 large dried ancho chile
  • 1 medium white or yellow onion, cut into ¼-inch slices
  • 4 garlic cloves, unpeeled
  • 1 teaspoon red wine vinegar
  • 8 roma tomatoes
  • Salt
  • 1 tablespoon olive oil
  • Water, Chicken Stock, or Vegetable Stock, for thinning the sauce
  • 3 tablespoons vegetable or olive oil
  • 1 medium white or yellow onion, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 2 portobello mushroom caps, wiped clean with a damp cloth, gills scraped (see technique, p. 55), and cut in ¼-inch strips
  • ½ teaspoon each dried Mexican oregano and ground coriander
  • Salt
  • 2 medium zucchini (about 8 ounces), cut lengthwise in ¼-inch pieces, then crosswise into ¼-inch dice
  • 4 scallions (green and white), chopped
  • Black pepper
  • ½ bunch cilantro, cleaned and chopped (about ¼ cup)
  • Vegetable oil, for greasing dish
  • Ancho-Tomato Sauce
  • 8-12 corn tortillas
  • Vegetable Filling
  • 2½ cups shredded white melting cheese (such as queso fresco, mild white cheddar, Monterey Jack, whole milk mozzarella, or asadero)
  • ½ cup chopped onion, for garnish
  • Chopped cilantro, as desired, for garnish
  • Sliced jalapenos, fresh or pickled, as you prefer, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 646kcal (32%)
Total Fat 41g (63%)
Saturated Fat 16g (80%)
Cholesterol 63mg (21%)
Total Carbohydrate 49g
Dietary Fiber 11g
Sugars 15g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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