Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 tb Dried basil
1 1/2 c Onion; minced 1 1/2 ts Dried oregano
6 cl Garlic; minced Cayenne pepper to taste
3/4 ts Salt Black pepper to taste
1 lg Bell pepper; minced 1 1/2 c Monterey Jack cheese
5 Zucchini; (6" long) minced 12 Corn tortillas; softened
1 1/2 ts Ground cumin . (see note below)

-------------------------RED SAUCE------------------------------
5 md Tomatoes; diced 5 cl Garlic; minced
1 lg Red bell pepper; minced 1/2 ts Red pepper; crushed
1 ts Salt 1/2 ts Ground cumin

Heat the oil in a large, deep skillet. Add the onions, garlic and
salt; then saute over medium heat for 8 to 10 minutes, or until the
onion is quite soft. Add the bell pepper, zucchini, cumin, basil,
oregano, cayenne and black pepper. Stir and cook over medium heat
for 3 to 8 minutes, or until the zucchini is just tender.

Remove from the heat and stir in the cheese. Let cool a few minutes
before filling the tortillas.

Assemble the enchiladas by placing a few tablespoons filling on one
side of each tortilla and rolling up.

Pour a small amount of red sauce in a shallow baking dish, add the
rolled enchiladas and pour the remaining sauce over the top. Cover
with foil and bake about 30 minutes in a 325øF oven. Serve hot.

NOTE: To soften tortillas; moisten in one of these ways: Saute
briefly in a little hot oil (abouit 10 seconds on each side); dip
briefly in hot sauce; or dip briefly in hot water (the least
desirable, but the easiest). If using frozen tortillas, defrost them
fully wrapped to prevent their drying out.

** Red Sauce ** Place the tomatoes, bell pepper, salt, garlic, red
pepper and cumin in a saucepan and bring to a boil. Reduce the heat,
partially cover and simmer about 15 minutes. Leave chunky or puree
smooth in a food processor or blender. Use as directed.

From "The Enchanted Broccoli Forest" by Molly Katzen (Ten Speed
Press, $18.95 softcover)

** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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