Cheese Enchiladas with Veggies

Ingredients:

Filling:
8 Guerrero Riquisimas Flour Tortillas
2 tbsp butter
1/2 lb mushrooms, chopped
2 zucchini, diced
1 onion, diced
2 cloves garlic, minced
5 oz spinach
1 cup frozen corn
4 oz cream cheese, cut into cubes
1/4 cup finely chopped canned green chilies
1/2 tsp each salt and pepper
1/2 cup shredded Swiss cheese

Sauce:
1 cup sour cream
1/2 cup chicken broth
1/2 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 tsp salt and pepper
1/4 cup lime juice
2 cups shredded Swiss cheese

Garnish:
1/2 white onion, thinly sliced

how to make it:

1. Filling: Preheat oven to 425°F. Melt butter in large skillet set over medium-high heat; cook mushrooms, zucchini, onion and garlic for 8 to 10 minutes or until slightly browned and tender. Stir in spinach and corn; cook for 3 to 5 minutes or until spinach is wilted and corn is heated through.

2. Stir in cream cheese and chilies; cook for 3 to 5 minutes or until cheese melts. Season with salt and pepper. Stir in Swiss cheese; set aside. Let cool slightly.

3. Sauce: Whisk together sour cream, broth, cilantro, garlic, salt and pepper. Stir in lime juice.

4. Spread half of the sauce in greased 13- x 9-inch baking dish; set aside.

5. Warm tortillas according to package directions. Spoon 1/2 cup vegetable mixture down along center of each tortilla; roll up tightly. Place seam side down in prepared baking dish. Top with remaining sauce. Sprinkle with Swiss cheese.

6. Bake, uncovered, for 15 to 20 minutes or until bubbling and filling is heated through.

7. Garnish: Scatter onion slices over top.

Tip: Substitute Monterey Jack for Swiss cheese if preferred.