Vegetable
Enchiladas
NOTE:
I used frozen Asparagus, and cut off the tough stems keeping the
tips. I baked for a few minutes in the oven with a drizzle of Balsamic
Vinegar for some zippity do dah.
You can also use canned Asparagus if you want.

SPINACH:
You can use frozen Spinach, just make sure to totally thaw and then
drain and pat dry with paper towels.
I used fresh Spinach, and REMOVED the stems. If you use fresh, you
can either just toss in the Heavy Cream-Mushroom mixture, or sauté
in a notch of Butter and then add OR, you can quickly boil, drain and
pat dry and then add to the sauce.
GREEN KALE is another option, and if using that fresh, boil for a few
minutes, drain, pat dry, chop up and then add to the sauce.

SWEET & CHILI PEPPERS:
You can Grill or sauté (in a bit of oil till lightly charred, then add water
to "boil"/steam till soft) some Sweet Peppers. You can also top with
diced up canned Green Chili Peppers.
You can also take fresh Green Chili Peppers, put under broiler till just
slightly charred, then put in plastic zip lock to steam. This makes
peeling the skin off easy. Remove stem and seeds as well & throw
away. Chop up the chili's and put inside or on top of Enchilada.
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Recipes for:

Homemade
Enchilada Sauce
HERE

Alfredo Sauce HERE
   
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INGREDIENTS:
Corn Tortillas
Enchilada Sauce (homemade or canned)
A variety of cooked Vegetables -- Mushrooms, Spinach, Bell
Peppers,Asparagus, grilled or sautéed
a bit of Vegetable Oil
Heavy Whipping Cream
Velveeta Cheese
Balsamic Vinegar (optional)
Any type of Mexican White Cheese (or you can use Brick, Mozzerella,
Swiss, etc)
Black and Green Olives sliced (optional for stuffing or garnish)

DIRECTIONS:
Prepare all your Veggies for quick assembly. I sautéed Mushrooms
and added to a
Alfredo Sauce with fresh Spinach.
Try quick baking fresh Asparagus with a dab each of Olive Oil &
Balsamic Vinegar.

Get Cheese slices ready. Coat the bottom of a baking dish with some
spray on oil and a small amount of Enchilada sauce, add a bit of
water to dilute and swoosh around. This will help stop the Enchiladas
from sticking.  
When all your Vegetables are ready for assembly, coat Tortillas on
both sides with Enchilada sauce, and very quickly fry in a dab of
Vegetable Oil in a non stick sauté pan. Use 2 Tortilla's per Enchilada.
When stuffing with the Creamy Veggies, use only the Veggies and
not the Cream for the stuffing. You can use the rest of the Cream
sauce to top the Enchiladas.
You can do one of several things now. Top with Cheese, roll up and
put in baking pan about 1/2 inch apart, then top with Cream sauce,
Asparagus, Olives, etc., and top with White Cheese. Bake till Cheese
melts.
Or you can top with Cheese & your Vegetables, roll up, and top with
either more Enchilada Sauce or some of the Cream Sauce. Top this
with White Cheese & Bake350*F till Cheese melts.