Veggie Enchiladas for my veggie lovers :)

This is a really delicious meal :) I once had a fundraiser and volunteered to bring in something that would sell. So I made about 8 cassaroles of my veggie enchiladas. A lady at the fund raiser had one bite and was hooked! She was the first to try them and ended up buying 4 of the casaroles :) I was only selling them by the plate and the lady said she had family coming in and had no time to cook. She called me the following week asking me if I could come live with her :)


24oz tub of sour cream
2 cans of mixed vegtables
1 can of corn
3 zuchini's
40 corn tortillas
1 bag of shredded mixed monterrey and cheddar cheese

Preperation:
Drain water out of the canned mixed vegtables and corn and add to a mixing bowl.
Cut zuchini in bite sizes pieces and cook until tender. Mix the veggies and zuchini.

In a skillet add 1 table spoon of oil and cook tortillas on both sides.
Set Tortillas aside to cool.

Once the tortillas are cooled. Place tortilla in your hand and hold like a taco. Place the following in the middle in this order: sour cream, mixed veggies and cheese. Roll 20 and place on a 9x13 baking dish. Once the baking dish is full spread a layer of sour cream on top and cheese. Stack the reaminder of the 20 enchiladas on top. Spread another layer of sour cream and cover with cheese.

Note: the more sour cream you place in between the layers and top layer the better they will hold.

Pre-heat oven to 375
bake covered for 35 minutes.