JOHN KORMAN / CHUY'S
VEGGIE MIX:
Vegetable Oil 1 Tbsp
White Onion (sliced ¼" strips) 1
Red Bell Pepper (sliced ¼" strips) 2
Anaheim Peppers (sliced ¼" strips) 2
Roasted Green Chiles (diced) 5 small (can buy in jar if needed)
Zucchini (cut ½" x ½") 1
Squash (cut ½" x ½") 1
Fresh Garlic (minced) 3 cloves
Roasted Corn ½ cup
Chile Powder ¼ Tsp
Chicken Seasoning 1 ½ Tsp
Salt ½ Tsp
Cilantro (roughly chopped) ½ Cup
Fresh Spinach 1 Cup
1. In a large sauce pan, turn flame to medium heat and add the first 8 ingredients and cook for 3 minutes. Sliced onions should be translucent.
2. Add all remaining ingredients EXCEPT the spinach and cook until tender
VEGGIE ENCHILADA ASSEMBLY :
1. Add preferred sauce to blue corn tortilla
2. Cover sauce with generous line of veggie mix
3. Cover veggie mix fresh spinach leaves and top with Jack cheese
4. Roll enchilada and place in large glass baking dish
5. Repeat for eight total enchiladas
6. Cover enchiladas with preferred sauce and Jack cheese
7. Bake in 350 degree oven for 15 minutes
Serve with rice and beans. Serves: 4 (2 enchiladas per person)
