Time: 45 minutes (20 minutes hands on)
12oz package Fajita Time Sliced Portabellas with seasoning packet or 3 large portabella mushrooms, sliced in 1/2 inch slices.
12oz package pre-chopped veggies (bell peppers, onions) or about 2 1/2 cups sliced onions and bell peppers
2 Tbsp avocado oil
1 cup prepared fresh salsa
6oz tomato paste
2 cups el Pato enchilada sauce
1 tsp cumin
3 cups shredded Mexican cheese
10 corn tortillas
1.) Preheat oven to 375° and lightly grease a 9 X 13 baking dish.**
2.) In a medium skillet, heat avocado oil and add the vegetables and mushrooms. Stir the fajita seasoning into veggies and saute for about 10 minutes or just until softened.
3.) Stir in 1 1/2 cups of cheese until melted and mixed in with veggies.
4.) Mix enchilada sauce, salsa, tomato paste and cumin together in a large measuring cup, making sure it’s well blended. Pour about 1 1/4 cup sauce on greased baking dish.
5.) Heat the tortillas in damp paper towels for about 10-15 seconds. Using a spoon, place a heaping spoonful of veggies in each tortilla. Roll and place seam side down in the sauced baking dish. Continue rolling the remaining enchiladas and arrange close together in the dish.
6.) Sprinkle half the remaining cheese (about 3/4 cup) over the enchiladas, followed by the remaining sauce and top with the remaining 3/4 cup cheese. Make sure the enchiladas are well covered by the sauce- exposed tortilla can burn or dry out.
7.) Bake for 20 minutes. Let cool for 5 minutes, top with cilantro and enjoy!
*If you aren’t using Fajita Time sliced portabellas that come with the seasoning packet, you can substitute a taco seasoning.
**You can also use a slightly shorter dish to make the enchiladas squeeze closer together!