Veggie Enchiladas

• 12 corn tortillas
• 1 lb. shredded Cheddar cheese
• 1 large can olives
• 1 c. chopped mushrooms
• 3 chopped green onion
• 1/2 c. frozen corn
• 1/2 tsp. ground cumin
• 1/2 tsp. ground oregano
• 1 Tbsp. chili powder
• 2 c. canned enchilada sauce
• 2 Tbsp. olive oil

1. Heat enchilada sauce in skillet.
2. Heat oil in another skillet; add onion, mushrooms, corn, olives and spices.
3. Saute 2 minutes and remove from heat.
4. Add 2/3 of the cheese and mix gently.
5. Dip each tortilla briefly in enchilada sauce, then stuff with veggie mixture and place seam down in casserole dish.
6. When finished, pour remaining enchilada sauce over enchiladas and top with remaining cheese.
7. Bake at 350u0b0 for 30 minutes.

corn tortillas, cheddar cheese, olives, mushrooms, green onion, frozen corn, ground cumin, ground oregano, chili powder, enchilada sauce, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578138 (may not work)