Eggplant Enchiladas

Name: Eggplant Enchiladas
Ingredients: 1 medium eggplant; 3 -4 medium potatoes; 2 tablespoons olive oil; 1 tablespoon minced onion; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic salt; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 24 corn tortillas; enchilada sauce; cheddar cheese

12 ingredients

1 steps

Ingredients

1 medium eggplant
3 -4 medium potatoes
2 tablespoons olive oil
1 tablespoon minced onion
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
24 corn tortillas
enchilada sauce
cheddar cheese

Directions

1

["Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.", "Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.", "Dice into small cubes. (I have an onion chopper that does this for me very quickly -- ).", "In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy-the potatoes will still be crunchy.", "Slice enough cheddar to put one or two pieces in each tortilla.", "Put a layer of enchilada sauce in the bottom of a 9\" x 13\"" dish.""