VEGETARIAN ENCHILADAS

This stuff is the bomb! I'm sharing the recipe..but  reminding you that I don't usually follow a set recipe. I find a general recipe and mix it up to our liking. So....here you all go!

VEGETARIAN ENCHILADAS

• multigrain tortillas
• diced red and yellow peppers
• diced tomatoes
• chopped onion
• chopped cilantro
• shredded cheese (I used cheddar)
• green enchilada sauce
• taco seasoning, olive oil and cooking spray

Coat a pan with cooking spray, and saute the peppers and onion until tender. Add in a little taco seasoning for flavor. In a seperate pan, heat olive oil and brown both sides of each tortilla lightly. After browning, lie tortillas on paper towels to absorb as much excess oil as possible. Lightly coat a 9x13 pan with cooking spray. Place a small amount of the pepper/onion mixture in the center of a tortilla. Add a little cilantro, tomatoes and cheese, then fold tortilla over and place seam side down in your pan. Repeat until you have used all your tortillas.

Sprinkle cheese (as much or little as you like) over the top, and then pour the enchilada sauce evenly over the entire pan. Cover with aluminum foil. Spray cooking spray on the inside of your foil so the cheese doesn't stick!

Bake at 350 degrees for approximately 20 minutes, then remove foil and continue baking until heated through.

**variations:

• if you like a little kick, add in diced chilis and use pepperjack cheese
• add-in chicken
• add-in zucchini, black beans or olives
• use red enchilada sauce instead of green
• add a dollop of plain yogurt on top (instead of sour cream...you won't notice the difference!)
• cut out the browning of the tortillas, and use low-fat cheese to make it healthier

This was AMAZING!! I added chicken in 3 of the tortillas for my husband, but honestly I think he will love the veggie ones just as much. If you try this recipe, I'd love to hear your feedback!