Vegetarian Enchiladas 1
Ingredients
1 oz. vegetable oil (preferably Safflower)
1 lg. onion, finely chopped
1 clove garlic, finely chopped
1/4 lb. sliced mushrooms
1 green pepper, seeded and chopped
1 tomato, peeled and coarsely chopped
1 green chili pepper, seeded and chopped
1/2 tsp. salt
Dash of black pepper and other spices to taste
1 C. sour cream
2 oz. cheddar cheese, shredded
4 tortillas
Cooking Instructions
Heat the oil in a skillet and saute the onions until tender. Add the garlic, mushrooms, and green pepper. Cook while stirring for 3 minutes. Add the tomatoes, chili pepper, salt, pepper, and other spices and bring to a boil. Reduce heat and simmer for 3 minutes, stir in the sour cream, and remove from the heat. Divide half the mixture among the 4 tortillas, roll each one up, place them in a shallow baking dish. Pour remaining sauce over the top and sprinkle with the cheese. Bake at 400 degrees for 10 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)