Rick, Deborah, and Julianna's Place

Vegetable oil
1 cup sliced onion
1 cup sliced fresh mushrooms
2 cloves garlic, minced
4 cups sliced zucchini
1 1/2 cups thinly sliced carrots
1 cup sliced green pepper
2 cups chopped tomato
1/4 cup chopped ripe olives
1 Tbsp. seeded minced jalapeno pepper
2 (4 oz.) cans chopped green chiles, drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. ground cumin
1 cup (4 oz.) shredded Monterey Jack cheese
1 1/2 cups (6 oz.) shredded Cheddar cheese
15 (6 inch) warm flour tortillas
2 15 oz. Enchilada Sauce

DIRECTIONS

Coat a large Dutch oven with vegetable oil; place over medium-high heat until hot. Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed. Add zucchini, carrot, green pepper, tomato, olives, and jalapeno pepper; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender. Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.

Spoon 1/3 cup vegetable mixture onto each tortilla, and fold edges over. Serve immediately.

Source: Southern Living, 1990 Annual Recipes

Notes:

1. Used a variety of vegetables, no tomatoes, the green chiles, the spices and some pickled jalapeno peppers as a filling for enchiladas. Topped vegetable stuffed corn tortillas with enchilada sauce and cheeses and baked at 350 F. for 15 minutes.