Vegetable Enchiladas

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Vegetable Enchiladas

Vegetable Enchiladas
1 medium onion chopped
3/4 cup zucchini diced
3/4 cup yellow squash diced
3/4 cup tomatoes diced
1/2 cup corn
1 (4- oz.) can diced green chiles
1 (2.25- oz.) can sliced ripe olives drained
2 tsp. Morton & Bassett Mexican Seasoning
2 (14- oz.) cans enchilada sauce
1 (14.6- oz.) package Abuelita's Corn Tortillas
1 (8- oz.) bag shredded reduced-fat Mexican blend cheese divided
light sour cream (optional)
green onions (optional) sliced
fresh cilantro (optional) chopped
Prep time: 30 minutes, Cook time: about 1 hour

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, olives and
seasoning; cook
for 5 minutes more. Preheat oven to 375°F and
cover the
bottom of a 13-by-9-inch baking dish with
enchilada sauce.
Place tortillas on a plate and cover with a damp
towel. Microwave on HIGH for 1 minute to soften.
Dip each
tortilla in enchilada sauce and spoon about 1/3
vegetables and 1 tbsp. cheese inside of each. Roll
up and
place seam side down in baking dish. Tent loosely
with foil
and bake for 30 minutes. Remove foil and sprinkle
remaining cheese; bake for 10 minutes more.
Serve with sour
cream, green onions and cilantro, if you like.

Makes 10 enchiladas.
Wine Suggestion
Jekel Riesling - The hint of sweetness in this Monterey wine balances the spice in our Tex-Mex enchiladas.
Nutritional Information:
(based on 1 enchilada): 240 calories, 11 g protein, 12 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 30 mg cholesterol, 400 mg sodium, 5 points


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