Mushroom & Zucchini Enchiladas

Makes 6 Enchiladas

2 tbsp   Vegetable Oil

1/2   Large Yellow Onion, sliced

8 oz   Baby Mushrooms, diced

1   Large Zucchini, diced

2   Garlic Cloves, minced

1 tsp   Cumin

1 tsp   Dried Oregano

1 cup   Salsa Verde

1/2 cup   Sour Cream

6   Wheat Tortillas

1 cup   Colby & Monterrey Jack Cheese, finely shredded

1)   Preheat oven to 350. Spray a 8 x 8 inch baking dish with cooking spray.

2)   Heat the oil in a large pan over medium-high heat. Add the onions and cook until tender, about 5 - 7 minutes.

3)   Add the mushrooms and cook about 10 - 12 minutes.

4)   Meanwhile, in a small pot over medium heat, add the salsa verde and heat through. Add the sour cream and stir until blended. Keep warm.

5)   Add the zucchini to the mushroom mixture and cook until just tender, about 5 minutes.

6)   Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute.

7)   Remove the mushroom and zucchini mixture from the heat and mix in 1/2 cup of the salsa verde.

8)   Spread 1/4 cup of the remaining salsa verde over the bottom of the baking dish.

9)   Evenly distribute the filling among the tortillas, rolling them up and placing them seam side down in the baking dish.

10)   Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.

11)   Bake the enchiladas in a preheated oven until cheese is bubbling and starts to brown, about 20 - 25 minutes.

TIP: For a thicker creamer sauce, start with a roux. Melt 2 tbsp butter over medium heat and whisk in 2 tbsp flour. Then slowly whisk in your salsa and heat through until thickened.

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