These enchiladas are amazing and packed with all kinds of lovely greens and lot’s nutrients, we could all use an extra helping of.
What you need:
Green Chile Verde Sauce
Jalapeno jack cheese
Start by sautéing you onions, mushroom, spinach, kale, and zucchini in a pan. This is the heart of this dish.
Once they are all sautéed pour a little green sauce on the bottom of your baking dish. I did this like a lasagna casserole. I put a layer of corn tortillas then spread the vegetable medley on top, then placed another layer of corn tortillas and repeated until I ran out of room.
Top the final layer with tortillas, for me I had some veggies left over so I spread them on top. Finally pour your green chile verde over the casserole and sprinkle your cheese. Bake at 375 for about 20 minutes.
Easy, delicious, and MEATLESS!!!!!