Veggie Enchiladas

Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach.



The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.




9 thoughts on “Veggie Enchiladas

  1. I never seem to have corn tortillas to make this sort of thing. Once in a while, I will get them and layer them with leftover chili and cheese to make a sort of Mexican lasagna.

    Virtual hugs,


    Liked by 1 person

    1. A tomatillo is a tart fruit that looks like a green tomato with a papery husk like a gooseberry. It is used in green salsas.

      A molé is a mixture of chilis, spices and various nuts or seeds. It is used to make a gravy-like sauce used in Mexican dishes.

      Liked by 1 person

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