vegetarian Enchiladas

ingredients:

1 eggplant into cubes
2 red peppers
2 zucchini, diced
1 large onion, chopped
2 fresh jalapeno peppers
2 cloves of garlic
1 1/2 cup cheese to melt
1/2 cup water
1/2 cup sour cream
12 corn tortillas
2 tablespoons chopped fresh cilantro


procedure:

Preheat oven to 180 degrees.

Covers a rimmed baking sheet with aluminum foil, sprinkle with cooking spray. Toss vegetables with a clove of minced garlic and scatter them on the tray. Bake 30 minutes turning them every 10 min. Let them cool.

Mix two cups of vegetables with half a cup of the cheese; reservation. Blend the water, chiles deveined, cream, garlic and remaining vegetable mixture until well blended.

Fill the tortillas with the mixture of vegetalas and placed the enchiladas in a baking dish sprayed with clean and oil previously. Cover the enchiladas with the rest of pureed vegetables and cheese. Cover the pan and bake the enchiladas until heated through and cheese is melted. Sprinkle with cilantro.