Title: El Cholo's Vegetarian Enchiladas
Categories: Vegetarian Tex Main
Yield: 12 Servings

1	c	Monterey jack cheese shredded
1	c	Mozzarella cheese; shredded
1/2	c	Butter; unsalted
2	lg	Carrots; peeled and diced
1		Zucchini; diced
2	c	Mushrooms; sliced
		Kernels from 2 ears of corn
2	c	Mushrooms; sliced
1/2	c	Yellow peppers; diced
1/2	c	Green peppers; diced
2	bn	Spinach; cleaned and chopped
12		Tortillas; flour or corn
1/4	c	Pecans; chopped; toasted ----jalapeno-pesto sauce---
2		Jalapeno chilis; roasted seeded; and skinned
1	bn	Basil; leaves only
1/2	c	Vegetable oil
1	c	Olive oil
		Juice of 1/2 lime
1/4	c	Parmesan cheese; grated
1/4	c	Pumpkin seeds ----corn sauce-----
1/2	c	Butter
2	lg	Garlic cloves; minced
1	sm	Onion; peeled and cut into 1/4" dice
		Kernels of 4 ears of corn
4	c	Half and half
		Salt
		Freshly ground white pepper
2	tb	Cornstarch (optional)
1/4	c	; water (or as much as needed (optional) ----tomato sauce---
2	tb	Olive oil
1		Garlic clove; minced
1/2	sm	Onion; diced
1		Anaheim chili; roasted seeded; skinned and diced
2	tb	Cilantro; chopped
	ds	Black pepper
	ds	Cumin
	ds	Mexican ground oregano
	ds	Thyme; ground
5		Roma tomatoes; peeled seeded and diced
1	c	Tomato juice

Enchiladas: Mix Jack and mozzarella cheeses. Set aside.

Melt butter in medium skillet over medium heat and add carrots, zucchini, corn, mushrooms, peppers and spinach. Stir-fry 2 minutes. Set aside.

Warm tortiallas, then dip into Jalapeno-Pesto Sauce, 1 at a time. Remove fromsauce, sprinkle each tortilla with chesse mixture, then top each with 1/12th vegetable mixture. Sprinkle each with pecans. Fold tortillas into enchilada packets.

Place enchiladas in baking dish large enough to hold in single layer and bake at 350 degrees 5 minutes or until cheese melts. Cover with Corn Sauce and top each enchilada with 2 T Tomato Sauce.Serve at once. Pass any remaining sauce. Makes 12 enchiladas.

Jalapeno-Pesto Sauce:

Combine jalapeno, basil, vegetable oil, olive oil, lime juice, garlic, parmesan cheese and pumpkin seeds in a blender container. Blend to smooth sauce. Makes 2 cups.

Corn Sauce: Heat butter in medium saucepan over medium heat. Add garlic and onion. Cook until onion is tender. Add corn and cook 5 to 10 minutes, stirring constantly. Add Half and Half and bring to simmer over medium heat, stirring occasionally. Season to taste with salt and pepper.

Whip mixture to blend. If thickened sauce is desired, mix cornstarch with water and gradually add to sauce, stirring until sauce is smooth. Makes 6 cups sauce.

Tomato sauce: Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes.

Source: GT Vegetarian Echo, uploaded to Food and Wine library by Sylvia Steiger/MM by DEEANNE

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