Eggplant Enchiladas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.
  • Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
  • Dice into small cubes. (I have an onion chopper that does this for me very quickly -- ).
  • In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy—the potatoes will still be crunchy.
  • Slice enough cheddar to put one or two pieces in each tortilla.
  • Put a layer of enchilada sauce in the bottom of a 9" x 13" dish.
  • Soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
  • Fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. Roll and place in the dish.
  • Repeat until you have two 9" x 13" dishes each filled with 12 enchiladas.
  • Cover the enchiladas with the remaining sauce, getting it between the tortillas.
  • Top with grated cheddar.
  • Bake at 350° for 20 minutes or until cheese is bubbly.
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