Very Veggie Enchiladas

I think winter is really starting to get to me. I’ve been craving things I usually make in the summer like these Very Veggie Enchiladas. I always make these on our family summer vacations to the lake. We all take turns making dinner for our group of 14, and I pretty much always make this. I love how tangy the enchilada sauce is and the veggie filling is perfection! It’s a perfect Make Ahead solution for lunches or dinners for the week. Just simply reheat and you can have a Mexican fiesta any night of the week!

Ingredients
2.5 cups of tomato sauce*
1 T chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano 
2 T olive oil
16 ounce of sliced mushrooms
1 green bell pepper diced
1 yellow onion sliced
3 T taco seasoning*
3-4 cups of shredded sharp cheddar cheese
8 flour tortillas
Chopped cilantro for topping

Directions (makes 10 enchiladas)

1. Combine the tomato sauce, chili powder, onion powder, garlic powder, cumin and oregano in a small saucepan and heat covered until it starts to bubble. Remove from the heat and set aside. 
2. Heat the olive oil in a large frying pan until shimmering. Add the mushrooms, peppers and onions. Cook until they soften.
3. Add the taco seasoning and stir to incorporate. Remove from heat and set aside.  
4. Preheat oven to 350
5. Evenly spread a couple of spoonfuls of enchilada sauce on the bottom of a 9X13 oven safe dish
6. Add a couple of spoonfuls of taco filling along with a sprinkle of cheese to your tortilla. Roll and add to the oven safe dish. Repeat this 10 times.
7. Add the remaining sauce and cheese to the top of the assembled enchiladas and bake in the oven for 20 minutes or until cheese is melted. 
8. Top with chopped fresh cilantro and ENJOY!

Notes*

1. I like to use a basic pasta sauce as a base for this enchilada sauce. 
2. Our favorite taco seasoning can be found at Costco