A delightful twist on classic enchiladas, packed with vibrant veggies and a rich, homemade sauce.
Heat the olive oil in a saucepan over medium heat, then stir in the flour and spices until fragrant.
Stir continuously to prevent the flour from burning and ensure a smooth consistency.
Gradually add the vegetable broth, tomato sauce, and salsa, stirring until the sauce thickens.
Simmer the sauce gently to allow the flavors to meld together.
Sauté the mushrooms, green pepper, and onion in a skillet until softened.
Cook the vegetables over medium heat to bring out their natural sweetness.
Warm the tortillas in the microwave or on a skillet until pliable.
Heating the tortillas makes them easier to fold without breaking.
Fill each tortilla with the cooked vegetables and a sprinkle of cheese, then roll tightly.
Don't overfill the tortillas to prevent them from tearing.
Spread a layer of sauce in a baking dish, place the enchiladas seam-side down, and cover with remaining sauce and cheese.
Ensure the enchiladas are snugly placed to hold their shape during baking.
Bake in a preheated oven at 350°F for 15-20 minutes until the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving to set the filling.
Serve the enchiladas warm, garnished with fresh cilantro or sour cream if desired.
Pair with a side of rice or beans for a complete meal.
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