zucchini and potato enchiladas
4 cups of zucchini
1/2 cup of white onions
4 gloves of garlic
2 cups of aldente boiled white russet potatoes
1 tsp of oregano
1 tsp of parsley
3 tbls of basil
1 tsp of kosher salt
8 softened tortillas via microwave
1 cup of jack cheese
1//2 cup queso fresco
1 jar of Belen’s Green Chile sauce
saute zucchini,onion and garlic until soft. 5 min. add oregano and parsley. set aside
Pour sauce in bottom of a 8×8 pan. put soft tortillas in bottom of pan. layer the bottom with zucchini blend. add softened potatoes. layer will as small amount of cheese. add another tortillas layer. spread the remaining zucchini mixture. pour Belens Green Chili sauce on top. Cover the entire area. sprinkle the cheeses.add basil.
bake in the microwave for 8-10 minutes. or in the over at 350 for 25 minutes.