Vegetarian Enchiladas

Origin: In my cousin’s kitchen

Level: Medium

Time: 25 mins

Ingredients

Software:1 can tomato sauce

1/2 jar salsa (medium)

1 cans enchilada sauce

1/2 box sour crème

1/2 Bag grated Mexican cheese

1/2 can crème of mushroom soup

1 Pack Taco seasoning mix

Vegetables: Bell pepper/ Onion/ Mushroom etc.

Salt

Cayenne pepper

Olive oil

7″ Corn tortilla’s

HardwarePan

Spatula

Directions:

Vegetable sauce:

Add olive oil in pan and sauté vegetables on high heat ( at low heat veggies get soggy). Then, add mushroom soup to the vegetables along with salt, pepper and Taco seasoning mix. Cook for some 10-15 minutes until you form a smooth paste and then sour crème and salsa and turn the heat off

Red sauce:

Mix Tomato and Enchilada sauce in a mixing bowl and add a little cayenne pepper.

Assembly:

In a tray spread some red sauce at the base, then add a few fresh tortillas and on top add the vegetable sauce and a layer of cheese. Repeat the steps and bake in oven for 10 minutes at 350 F. This melts the cheese and gives a nice crispy touch to enchiladas.

Variation:

You can add any vegetable or meat in the layers. You can add garlic while making the garlix mix.