INGREDIENTS
- 1/2 c. chopped carrots
- 1/2 c. chopped onion
- 1 c. diced mushrooms
- 1/2 c. chopped zucchini
- 1 tbsp. butter
- 1 (1.62 oz.) pkg. enchilada sauce mix
- 1 (18 oz.) can tomato sauce
- 1 1/2 c. water
- 8 corn tortillas
- 8 oz. Jack cheese, sliced
- 1/4 c. Parmesan cheese
- 4 oz. shredded Cheddar cheese
INSTRUCTIONS
Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside.
Combine enchilada mix, tomato sauce and water in 1 1/2 quart glass bowl. Microwave on high 3-4 minutes until boiling. Spoon 1/2 sauce into 2 quart dish, dip tortillas in sauce. Place 1 ounce Jack cheese and 2 tablespoons vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8-10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes. The cheese enchilada recipe is ready...enjoy it ! Nice one !
sour-cream-cheese-enchiladas
