add to shopping list Ingredients

1 can cheddar cheese soup
1 can Herdez Salsa Verde (substitute any canned green Chile sauce)
2 cups vegetable bouillon
2 cans of artichoke hearts (in water)
1 cup of chopped mushrooms (substitute canned)
1 can of chopped black olives
8 flour tortillas
3 cups of shredded Monterrey jack cheese

Preparation

Preheat your oven to 350 degrees. Rinse all your vegetables throughly in a colander (even canned, you want to remove any canning liquid). Remove as much water as you can by patting them down with a paper cloth. Dump into a large mixing bowl. In another bowl, combine soup, green Chile sauce, and bouillon. Mix with a whisk until smooth. Take about 1 cup of sauce and add to the vegetable mix and stir till all veggies are coated.

Heat your tortillas in the microwave for about 30 seconds to make more pliable. Spray a large, square, baking dish with Pam. Take a large spoonful of sauce and cover the bottom of the pan. Grab a tortilla and spoon some of the vegetable mix into the middle (use one large spoon full). Top with shredded cheese and roll up. Place seam side down in the pan. Continue until pan is full. Top with sauce mixture and sprinkle with remaining cheese.

Cover the dish with foil. Place in the oven and cook for about 25-30 minutes, or until cheese and sauce is bubbly. Remove from oven and allow to sit for a few minutes.

Now you are ready to serve. I pair mine with vegetarian black beans and Mexican rice (non chicken stock kind).

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Reviews

9/27/09

AngieAlaniz says:

My son is Vegetarian and I made these for him yesterday and he gave them 5 stars. :)
They were fast and easy to make.

2/23/11

Theresa111 says:

Power packed with vegetables and flavor. A great change from the norm.

3/01/11

steveneu says:

This is a really great dish. Any salsa or taco sauce is great on it or even just Tobasco sauce.

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