Veggie Enchiladas

16 ingredients
8 steps

Ingredients

  • 12 corn tortillas
  • 1 lb. shredded Cheddar cheese
  • 1 large can chopped olives
  • 1 c. chopped mushrooms
  • 3 chopped green onions
  • 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
  • 6 large or 8 medium baking potatoes
  • 1 1/2 lb. Italian sweet sausage
  • 8 oz. Monterey Jack cheese
  • 1 large onion, chopped (optional)
  • grated Parmesan cheese

Directions

  1. 1
    Wash and bake the potatoes for 1 hour in a 400° oven.
  2. 2
    While the potatoes are baking, remove the casings from the sausage. Crumble and fry the sausage meat in a large Dutch oven with onion until both are cooked through.
  3. 3
    Pour off any grease.
  4. 4
    Add stewed tomatoes and Monterey Jack cheese to the sausage mix and set aside. When potatoes are done, remove from the oven and split in half lengthwise.
  5. 5
    Scoop out the potatoes; mash slightly (leave them lumpy) and add to sausage mix.
  6. 6
    Place the skins on a cookie sheet and fill with the mixture.
  7. 7
    Sprinkle with Parmesan cheese and return to the oven for 15 minutes or until warm through.
  8. 8
    Serves 4 to 6, depending on whether or not some are teen-agers!

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