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Faux Mole Enchiladas

 

1 29 oz can tomato sauce
2 1/2 tbs chili powder
1 tsp cumin
1 tsp oregano 
1/2 tsp cayenne
3 tbs unsweetened cocoa powder


Combine and simmer on low for about 20 minutes, while sauteeing:

3/4 onion, minced
1 1/2 zucchini, diced
2 carrots, diced
in 1/2 tbs olive oil


After the onions have caramelized slightly, add:
1 1/2 cup baby spinach leaves 
until wilted.

Pre-heat oven to 350 degrees.

Combine veggies, a 10 oz can of vacuum-packed corn kernels, and about 1 cup of sauce. Take 6 flour tortillas and divide veggie/sauce mixture between them evenly. Grate 3-4 cups mozzarella or jack cheese. Sprinkle some onto veggie/sauce mixture. Roll up each tortilla into an enchilada, put in a 9 x 12 casserole dish, and slather with remaining sauce. Sprinkle more grated cheese on top. Bake for about 25 minutes, until cheese is bubbly.

You can also saute a diced chicken breast and add to the veggie/sauce mix.