Vegetable Enchiladas

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olived and seasoning; cook for 5 minutes more. Preheat oven to 375 degrees and cover the bottom of a 13 x 9 inch baking dish with enchilada sauce. Place tortillas on a late and cover with a damp paper towel. Microwave on high for 1 minute to soften. Dip each tortilla in enchilada sauce and sppon anbout 1/3 cup vegetables and 1 tablesppon cheese inside each. Roll up and place seam side down in bakin dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese and bake for 10 minutes more. Serve with sour cream, green onions and cilantro.