Ingredients
2 medium zucchine
1 red bell pepper
1 yellow bell pepper
1 medium white onion
1/2 container sliced mushrooms
3 cloved chopped galrlic
1/2 tsp chili powder
1 tsp ground cumin
2 16 oz cans green chili enchilada sauce
6-7 flour tortillas
Mexican white cheese (queso fresca)
Preparation
Preheat a cast iron grill pan over medium heat, sprayed with Pam. Slice all vegetables about 1/4inch. All all vegetables, cumin, and chili powder to grill pan and grill until the vegetables become tender. Spoon vegetables equally into the 6-7 tortillas and please fold side down into a 9" by 13" pan that has 1/4 can on enchilada sauce on the bottom. Then cover enchiladas with the remaining sauce. Sprinkle with a little mexican white cheese. Bake at preheated oven on 350 degrees for 15 mins. or until sauce is bubbling.
