(COPY-CAT) SEVA'S ENCHILADA CALABAZA
This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor,Michigan "SEVA". The dish goes for $12.95. Seva Ganghi is the owner and most likely she will be your waitress. Since 1973, Seva Restaurant has been Ann Arbor's stop for great vegetarian cuisine.
Provided by Stormy Stewart
Categories Tacos & Burritos
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water.
- 2. Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
- 3. In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan. Put 1/6th of the squash mixture in each tortilla and roll.
- 4. Put in dish, cover with remaining salsa and then the cheese. Bake at 375 for 35- 45 minutes until it begins to bubble and cheese is melted and browns slightly.
- 5. Remove from oven and let rest 10 minutes. Serve with shredded lettuce, chopped tomatoes and green onion over top
ENCHILADAS CALABAZA
Make and share this Enchiladas Calabaza recipe from Food.com.
Provided by Divinemom5
Categories Mexican
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix squash, cream cheese, scallions and spices until smooth.
- Warm tortillas in hot skillet until pliable.
- Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
- Pour salsa over filled tortillas.
- Sprinkle with cheese.
- Cover dish with foil, bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 351.9, Fat 16, SaturatedFat 8.7, Cholesterol 43.3, Sodium 743.3, Carbohydrate 46.3, Fiber 7.3, Sugar 6.7, Protein 10.7
ENCHILADAS SUIZAS
This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.
Provided by Lisa Civitillo Blok
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
- In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
- After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
- Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
Nutrition Facts : Calories 737 calories, Carbohydrate 42.3 g, Cholesterol 136.1 mg, Fat 52.1 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 22.4 g, Sodium 977.4 mg, Sugar 2.5 g
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
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