Mushroom & Zucchini Enchiladas

2 Tbs oil
1 large onion (sliced)
1 lb portobello mushrooms, diced
1 lb zucchini, diced
2 cloves garlic, minced

1 tsp ground cumin

1 tsp oregano
3 cups salsa verde
12 small corn tortillas
1 cup jack and cheddar cheese (shredded)

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.

Review:  This was SUCH a pain to make.  I had a lot to do tonight and dicing all this produce wasn't the best plan.  I used baby portobellos (way cheaper), which meant more cleaning and dicing.  Fortunately, this was incredibly tasty.  I had way too much filling, which I tossed the extra into the bottom of the bowls we ate out of (Mike was the photographer tonight and forgot to get a shot of the served up enchiladas).  I used La Victoria Salsa Verde, and a can of La Victoria's green enchilada sauce.  I've always preferred the red sauce, but I'm quickly becoming a fan of the green.  This stuff is tasty!!!