These courgette, mushroom and tomato vegetable enchiladas smothered with melted cheese are an easy way to use up lots of vegetables that you probably have in your fridge.
1 person made this
2 tablespoons butter
675g sliced courgettes
450g mushrooms, sliced
1 onion, sliced
675g tomatoes, chopped
salt and pepper to taste
675g Monterey Jack cheese, grated
10 large flour tortillas
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
Melt butter in a large pan over medium heat. Mix together the courgette, mushrooms, onion, tomatoes, salt and pepper; add vegetables to the pan. Cook and stir until the vegetables are soft.
Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with vegetable mixture and grated cheese, reserving some of both for topping. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining vegetable mixture. Top with remaining cheese.
Bake in the preheated oven 15 minutes, or until the cheese is bubbly.