Using ingredient salsa sauce
Vegetable Enchiladas
- 4 corn tortillas
- 2 cilantro (minced)
- 120 gr cubed eggplant
- 120 ml salsa sauce
- 40 gr thinly onions (sliced)
- 32 gr zucchini (grated)
- 16 ml sherry
- 5 ml olive oil
- 1 slice garlic clove
- 1/4 packages green chilies (diced)