Easy Veggie Enchiladas With Quick Sauce

• Enchilada Sauce↗
• olive oil↗1 tablespoon
• flour↗4 tablespoons
• cumin↗1 tablespoon
• paprika↗1 tablespoon
• garlic powder (or some chopped garlic)↗1 tablespoon
• chili powder↗1 tablespoon
• vegetable broth (or chicken or beef, if you like)4 cups
• tomato sauce (I actually used Prego)↗1⁄2 cup
• salsa1⁄2 cup
• Enchiladas
• (10 inch) flour tortillas↗4
• chopped mushroom1⁄2 cup
• chopped green pepper1⁄2 cup
• chopped red pepper1⁄4 cup
• cup chopped onion1⁄2
• cups grated cheese (I used sharp cheddar and monterey jack or colby)1 1⁄2

Step-by-step instructions

1. 1

   Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.

2. 2

   Break up clumps as best you can.

3. 3

   Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.

4. 4

   Preheat oven to 350°F.

5. 5

   Sauté veggies with olive oil or butter until onions are transparent.

6. 6

   Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.

7. 7

   The tortillas just need to be soft enough to fold into enchiladas without breaking.

8. 8

   Fill tortillas with veggie mixture.

9. 9

   Add desired amount of cheese.

10. 10

    Drizzle sauce in enchilada.

11. 11

    Fold.

12. 12

    Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.

13. 13

    Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.

14. 14

    Bake 15-20 minutes at 350°F.

15. 15

    Enjoy!

16. 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. 17

    **.