Chipotle Veggie Enchiladas

Name: Chipotle Veggie Enchiladas
Prep time: 30 min
Total time: 30 min
Yield: 8 enchiladas, 4 serving(s)
Ingredients: 8 portabella mushrooms, sliced; 1 bunch asparagus; 1/2 large yellow onion, sliced; olive oil, for sauteing; 1/2 cup chipotle chile, dressing; 8 ounces softened cream cheese; 1 chopped garlic clove; 2 tablespoons sugar (to taste) or 2 tablespoons Splenda sugar substitute (to taste); 8 large flour tortillas or 8 large corn tortillas

Submitted by Adopted Parisian

"This fresh Tex-Mex dish is similar to something my husband tried at a Chevy's in AZ. We took the basic idea and made several of our own adaptations. He says he actually likes this better!"

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Ready In:: 30mins
Ingredients:: 9
Yields:: 8 enchiladas
Serves:: 4

ingredients

8 portabella mushrooms, sliced
1 bunch asparagus
¹⁄₂ large yellow onion, sliced
olive oil, for sauteing
¹⁄₂ cup chipotle chile, dressing
8 ounces softened cream cheese
1 chopped garlic clove
2 tablespoons sugar (to taste) or 2 tablespoons Splenda sugar substitute (to taste)
8 large flour tortillas or 8 large corn tortillas

directions

For sauce:
Combine dressing, cream cheese, and garlic in medium saucepan.
Keep heat low, stir continually, allowing cream cheese to soften and liquify.
Add sugar to taste.
Set aside with lid on to keep hot.
For veggie filling:
Begin with asparagus, lightly saute for appx. 5 minutes.
Add onion, saute 2 minutes.
Add mushrooms, saute 2 minutes.
Lightly steam tortillas, wrapped in a dish cloth in the microwave for about 45 secs.
Pour warm sauce in a pie dish, just enough to cover the bottom.
Dip a tortilla in sauce, getting both sides nice and gooey!
Lay on a plate and spoon 1/8 of veggie mixture into center.
Fold tortilla around filling.
Repeat for 8 enchiladas.
Spoon any leftover sauce over enchiladas and serve hot!

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RECIPE SUBMITTED BY

Adopted Parisian

My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food! I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes. So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!

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