Mushroom and Zucchini Enchiladas

Ingredients

• 12 small corn tortillas 
• 1 teaspoon cumin toasted ( and ground)
• 2 cloves garlic chopped ()
• 1 cup jack and cheddar cheese shredded ()
• 1 pound mushrooms diced ()
• 2 tablespoon oil 
• 1 large onion sliced ()
• 1 teaspoon oregano 
• 3 cups salsa verde 
• 1 pound zucchini diced ()

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat the oil in a pan.
2. Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
3. Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
4. Add the zucchini and cook until just tendder, about 4-5 minutes.
5. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
6. Remove from heat and mix in a cup of the salsa verde.
7. Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
8. Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
9. Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
10. Bake in a preheated 350F oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.