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<Recipe recipeId="63955" locale="en">
<RecipeHeader>
<RecipeTitle>Vegetarian Enchiladas</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
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<IngredientList>
<IngredientText>VEGETARIAN ENCHILADAS</IngredientText>
<Ingredient id="660" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Tomato Sauce</IngredientItem>
<IngredientComment>Saute 1 onion in 2 tbl oil, 1 garlic clove.</IngredientComment>
</Ingredient>
<IngredientText>Add: 1 large an chopped tomatoes, dash salt, oregano
½ tomato can of water. Simmer 30 mins til thick.
Spread in bottom of casserole.
Filling: Saute in oil, garlic, onion, 1 cup cooked rice</IngredientText>
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<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>vegetarian chili.</IngredientItem>
<IngredientComment>(veg gr round)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Spoon in center of flour tortillas. Roll and place on top of tomato sauce.

Sprinkle grated sharp cheese to cover tortillas.

Bake 375 degs for 30 minutes.

Garnish with sliced avacado and sour cream.

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