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 mushrooms
1/2 cup chopped green peppers
1/4 cup chopped red peppers
1/2 cup chopped onions
1 1/2 cups grated cheese ( I used sharp cheddar and monterey jack or colby)
Directions:
Saute olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
Break up clumps as best you can.
Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
Preheat oven to 350 F.
Saute veggies with olive oil or butter until onions are transparent.
Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
The tortillas just need to be soft enough to fold into enchiladas without breaking.
Fill tortillas with veggie mixture.
Add desired amount of cheese.
Drizzle sauce in enchilada.
Fold.
Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
Bake 15-20 minutes at 350 F.
Enjoy!
**Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
**.
Servings: Serve
Time preparation: 25 min.
Time total: 45 min.