Veggie Enchiladas
- 2 medium zucchine
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium white onion
- 1/2 container sliced mushrooms
- 3 cloved chopped galrlic
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 2 16 oz cans green chili enchilada sauce
- 6-7 flour tortillas
- Mexican white cheese (queso fresca)
- Preheat a cast iron grill pan over medium heat, sprayed with Pam. Slice all vegetables about 1/4inch. All all vegetables, cumin, and chili powder to grill pan and grill until the vegetables become tender. Spoon vegetables equally into the 6-7 tortillas and please fold side down into a 9" by 13" pan that has 1/4 can on enchilada sauce on the bottom. Then cover enchiladas with the remaining sauce. Sprinkle with a little mexican white cheese. Bake at preheated oven on 350 degrees for 15 mins. or until sauce is bubbling.
zucchine, red bell pepper, yellow bell pepper, white onion, mushrooms, galrlic, chili powder, ground cumin, green chili enchilada sauce, flour tortillas, white cheese
Taken from www.epicurious.com/recipes/member/views/veggie-enchiladas-1209402 (may not work)