Vegetable Enchiladas

Name: Vegetable Enchiladas
Ingredients: 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

12 ingredients

9 steps

Ingredients

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

Directions

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 375° 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 350° for 10 minutes or until cheese melts to make into quesadillas.