(Makes 6 Servings)
1 1/3 cup water
1/2 cup thinly sliced carrots
1 teaspoon chili powder
2 cups thinly sliced zucchini
1 cup chopped tomatoes
1 -4oz. can chopped green chili
1 1/2 cup of shredded Mexican or cheddar cheese
1 -10oz. can enchilada sauce
Combine lintels and water in the 1 quart Healthy Life saucepan and bring to a boil. Reduce heat and cook
covered with the vapor valve slightly open for 20 to 25 minutes or until tender. Drain and rinse in cold
Cook carrots and zucchini in the large Healthy Life omelette pan with a small amount of olive oil for 4
minutes, until they are tender crisp. Now stir in lintels, tomatoes and ¾ cup of cheese into the large
omelette pan and mix together.
Spoon mixture on to corn tortillas, roll them and place them seam down on a greased 8x12 baking dish.
Pour the enchilada sauce over the enchiladas and sprinkle the remaining cheese on top. Cover with foil
and bake at 350 degrees for 8 minutes. Remove foil and bake for an additional 12 minutes.
To serve, garnish with cilantro and spoon on the salsa. Guacamole is an excellent addition to the meal.