Vegetable Enchiladas

• 2 to 3 zucchini squash, cut up
• 2 to 3 yellow squash, cut up
• 1 c. kernel corn and sliced mushrooms
• 1 pkg. frozen chopped spinach, thawed and water squeezed out
• 2 tsp. minced garlic or garlic powder
• 1 can green enchilada sauce
• 1 can red enchilada sauce
• cayenne pepper
• 1/2 onion, chopped
• 2 to 3 tsp. cumin
• corn tortillas
• shredded cheese

1. Saute squash, corn, spinach, onion and garlic.
2. After vegetables are sauteed, add 1/2 can green sauce.
3. Add seasonings (taste and season more, if needed).
4. Heat tortillas in microwave. Put veggie mixture on tortillas near an edge and roll.
5. Tortillas may rip.
6. Place seam side down; top with rest of enchilada sauces and cheese.
7. Bake at 375u0b0 for approximately 20 minutes until bubbly.
8. Also, if bored with enchiladas, may save vegetable mixture and put cheese on a flour tortilla.
9. Put some veggie mixture on top with more cheese and bake at 350u0b0 for 10 minutes or until cheese melts to make into quesadillas.

zucchini, yellow squash, kernel corn, spinach, garlic, green enchilada sauce, red enchilada sauce, cayenne pepper, onion, cumin, corn tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468423 (may not work)