---
title: ":hot_pepper: Veggie Enchiladas"
source: Recipe Box
servings: 6
prep time: 20 minutes
cook time: 25 minutes
total time: 50 minutes
tags:
  - main
  - mexican
  - enchiladas
  - vegetarian
  - recipe-box
---

Preheat oven to 375°F. Spray a #9x13-inch baking dish{} with cooking spray.

Heat @canola oil{2%tsp} in a #large skillet{}. Add chopped @portobello mushrooms{8%oz}, chopped @white mushrooms{1%cup}, diced @zucchini{1}, thinly sliced @scallions{4}, minced @garlic cloves{2}, and @adobo seasoning{1%tsp}. Cook, stirring occasionally, until liquid has evaporated, about ~{6%minutes}.

Stir in 1/4 cup of the @enchilada sauce{19%oz%can} and heat through.

Warm @fat-free flour tortillas{6%8-inch}. Top each tortilla with 1/6 of the mushroom mixture, then with 1 Tbsp @fat-free sour cream{6%Tbsp}. Roll up and place seam-side down in the baking dish.

Spoon remaining enchilada sauce over top. Sprinkle with shredded @reduced-fat cheddar cheese{1/2%cup} and sliced @black olives{1/2%cup}.

Cover and bake for ~{15%minutes}. Uncover and bake for about ~{10%minutes} more. Let stand for ~{5%minutes} before serving.