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Vegetable Enchiladas

For sauce:
¼ cup vegetable oil
2 Tbsp. flour
1 (8 oz.) can tomato sauce
1½ cups water
1 tsp. sugar
2 Tbsp. The Spice Hunter 100% Organic Mexican Seasoning, plus more to taste
salt to taste, if desired
For enchiladas:
12 corn tortillas
8 oz. shredded jack cheese
2 mild chilies, such as Anaheim or Poblano, diced
1 bell pepper, diced
1 medium zucchini, diced
1 medium onion, diced
1 cup corn kernels
2 Tbsp. vegetable oil
The Spice Hunter 100% Organic Mexican Seasoning to taste
salt to taste, if desired

Heat oil in frying pan over medium-high heat. Add flour and Organic Mexican Seasoning, reduce heat to medium and cook for 2-3 minutes while stirring constantly. Add tomato sauce and water, then cook for about 10 minutes or until the mixture has thickened a little. Cool sauce for a few minutes, then use immediately or refrigerate until ready to use. For vegetable filling, heat 2 Tbsp. oil in a frying pan. Add vegetables and sauté until they are mostly cooked, but still have a little crunch to them. Sprinkle the vegetables with Organic Mexican Seasoning and salt. Heat oven to 350°F. Dip each tortilla into sauce then place in baking dish. Fill with a few tablespoons of vegetables and cheese. (Be sure not to over fill the enchiladas or they will fall apart when rolling.) Roll up tortilla, place on one side of the pan and continue until the pan in filled with enchiladas. Pour remaining sauce over enchiladas, sprinkle cheese over top, cover with foil and place in oven. Cook for 30 minutes, uncover and bake another 5-10 minutes or until cheese is bubbly. Remove from oven and serve.