VEGETABLE ENCHILADAS

VEGETABLE ENCHILADAS image

Yield 6 servings

Number Of Ingredients 2

Ingredients

1 onion, 2 cloves garlic,1 cup of chopped zuicchini, 1 cup fresh corn, 1/2 c chopped red pepper, 1/2 eggplant peeled and chopped, 8 oz mushrooms sliced, 1 can diced geen chilies, 1-1/2 cup jack cheese, 2- 14oz can enchilada sauce, corn or flour tortillas
sour cream, olives, sliced avocado, chopped tomatoes to garnish

Steps:

saute onions, garlic then add eggplant, mushrooms, cook a few minutes, add zuicchini, corn, red pepper cook a few minutes. remove from heat stir in chilies and 1 cup cheese. Heat enchilada sauce in fry pan, dip in tortillas to soften, lay on plate spread 2-3 tablespoons of vegetable mixture, roll up place in 9 x 13 oiled dish. Continue with all tortillas. Place together and to with reamining sauce and 1/2 c cheese. bake 375 30 -40 min until bubbly. Serve on plate with garnish of sour cream, olives, tomoates, avocado

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