Veggie Enchiladas

By mikinsue

Laurie's Recepie

Ingredients

• 2 cans Ortega Enchilada sauce per aluminum tray
• 8 oz shredded cheddar or monterey jack per tray
• Medium flour tortillas
• Yellow spanish rice
• 1 bag frozen roasted corn (Trader Joes)
• 2 peppers diced
• 1 med red onion, diced
• 1 jalapeno, chopped finely
• Chopped Garlic to taste

Preparation

Step 1

1. Sautee garlic and onion. Add corn and peppers. Mix with yellow rice.

2. Scoop heaping tbs of mixture into tortilla and fold. Place enchilada in pan with seam side down. Sprinkle with 1/2 of the cheese and pour the 2 cans of sauce over enchiladas. Top with remaining cheese.

3. Bake for 20-30 min at 350 or until bubbling.