A delightful twist on enchiladas, featuring Italian flavors and fresh vegetables.
Heat a skillet over medium heat and sauté the garlic, onion, zucchini, mushrooms, and tomatoes until softened.
Stir frequently to prevent sticking and ensure even cooking.
In a mixing bowl, combine the tomato sauce, oregano, basil, and black pepper.
Taste the sauce and adjust seasoning as needed.
Spread a portion of ricotta cheese and a spoonful of sauce onto each tortilla.
Ensure even distribution of filling for consistent flavor.
Add the sautéed vegetables to each tortilla, then roll them up tightly.
Place the seam side down to keep the rolls intact.
Arrange the rolled tortillas in a baking dish and pour the remaining sauce over them.
Ensure the sauce covers the tortillas to prevent drying out.
Sprinkle shredded mozzarella cheese over the top.
For a golden crust, use a mix of mozzarella and Parmesan.
Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm with a side salad or garlic bread.
Garnish with fresh basil or parsley for a pop of color.
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