Veggie Enchiladas

11 ingredients
7 steps

Ingredients

  • 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

Directions

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

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