Easy Veggie Enchiladas With Quick Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 4 tablespoons flour
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder (or some chopped garlic)
• 1 tablespoon chili powder
• 4 cups vegetable broth (or chicken or beef, if you like)
• 1/2 cup tomato sauce (i actually used prego)
• 1/2 cup salsa
• 4 (10 inch) flour tortillas
• 1/2 cup chopped mushroom
• 1/2 cup chopped green pepper
• 1/4 cup chopped red pepper
• 1/2 cup chopped onion
• 1 1/2 cups grated cheese (i used sharp cheddar and monterey jack or colby)

Recipe

• 1 sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
• 2 break up clumps as best you can.
• 3 add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
• 4 preheat oven to 350°f.
• 5 sauté veggies with olive oil or butter until onions are transparent.
• 6 heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
• 7 the tortillas just need to be soft enough to fold into enchiladas without breaking.
• 8 fill tortillas with veggie mixture.
• 9 add desired amount of cheese.
• 10 drizzle sauce in enchilada.
• 11 fold.
• 12 fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
• 13 finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
• 14 bake 15-20 minutes at 350°f.
• 15 enjoy!
• 16 **any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
• 17 **.