Chipotle Veggie Enchiladas

1. 1

   For sauce:.

2. 2

   Combine dressing, cream cheese, and garlic in medium saucepan.

3. 3

   Keep heat low, stir continually, allowing cream cheese to soften and liquify.

4. 4

   Add sugar to taste.

5. 5

   Set aside with lid on to keep hot.

6. 6

   For veggie filling:.

7. 7

   Begin with asparagus, lightly saute for appx.

8. 8

   5 minutes.

9. 9

   Add onion, saute 2 minutes.

10. 10

    Add mushrooms, saute 2 minutes.

11. 11

    Lightly steam tortillas, wrapped in a dish cloth in the microwave for about 45 secs.

12. 12

    Pour warm sauce in a pie dish, just enough to cover the bottom.

13. 13

    Dip a tortilla in sauce, getting both sides nice and gooey!

14. 14

    Lay on a plate and spoon 1/8 of veggie mixture into center.

15. 15

    Fold tortilla around filling.

16. 16

    Repeat for 8 enchiladas.

17. 17

    Spoon any leftover sauce over enchiladas and serve hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.