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Linda's Vegetable Enchiladas Recipe


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Linda's Vegetable Enchiladas Recipe

1 1/2 pkg. sliced fresh mushrooms
1 bunch green onions
2 cloves garlic, diced
4 T. cooking oil
1/2 stick butter or margarine
garlic salt, to taste
black pepper, to taste
1 pkg. enchilada shells
2 small cans Hatch enchilada sauce
2 sm. cans tomato sauce
3 c. refried beans
6 c. shredded colby or mild cheddar cheese
1 jar mild salsa
1 can sliced black olives

Saute mushrooms, onions and garlic in 2 tablespoon oil and butter. Season with garlic salt and black pepper to taste and set aside. Heat remaining oil in skillet. Cook enchilada shells a little on both sides (may need more oil). Mix enchilada sauce and tomato sauce into shallow dish. Spoon some into cake pan or shallow casserole dish covering bottom and all sides. Dip cooked shells into sauce mixture and spoon on refried beans and mushroom mixture in a line down the middle. Add spoonful of salsa and sprinkle on cheese. Roll and place into pan. Fill pan. Cover enchiladas with sauce and sprinkle with cheese. Place sliced olives on top. Bake in 350 degrees oven uncovered for about 30 to 40 minutes.
Linda NM

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