Cracker Barrel
With a simple homemade red enchilada sauce, these super-cheesy vegetarian enchiladas can be served for brunch, lunch or even dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crackerbarrel.ca.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Spoon
Ingredients
- 2 cups (500 mL) Cracker Barrel 3 Cheese Mexicana Shredded Cheese, divided
- 1 1/2 cups (375 mL) strained puréed tomatoes (passata)
- 1/4 cup (60 mL) tomato paste
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) each salt and pepper
- 24 asparagus spears, trimmed and blanched (about 1 1/2 bunches)
- 1 can (540 mL) refried beans
- 8 corn tortillas, warmed
- 4 green onions, thinly sliced
