Chipotle Vegetable Enchiladas

2 T. olive oil, divided
4 oz. mushrooms, sliced
1 med. onion or 3/4 large onion, diced
1 med. or 2 small sweet potatoes, peeled & cut in small dice
3 cloves garlic
1 med. or 3/4 large red pepper, diced
1 med. summer squash, cut into half moons
1 T. chili powder
1/2 T. cumin
1 t. salt
corn from 1 medium ear, or 1/2 c.
1 bunch spinach, cleaned and chopped

4 oz. neufchatel cheese
1-2 chipotles in adobo

1 can red enchilada sauce (Hatch suggested)
9 corn tortillas
4 oz. cheddar cheese, shredded

Preheat oven to 350.

Heat 1/2 T. olive oil and saute mushrooms. Set aside. Heat remaining olive oil and saute vegetables, beginning with onion and sweet potato (cook 10 minutes or so), add garlic, red pepper and summer squash (cook another 5 minutes), add spices and salt (cook about 1 minute), stir through corn and spinach until spinach is wilted and tender, add mushrooms back in. If there is extra liquid in the pan, let it simmer to reduce.

Combine neufchatel and chipotles in a food processor and run to combine. Turn off heat under vegetables and add cheese mixture to vegetables. Stir until well combined.

Prepare a 9x13 baking dish (spray with nonstick) and spoon about 1/2 c. enchilada sauce into the bottom. Cover bottom of pan with half of the tortillas, breaking and overlapping as necessary. Pour in the vegetable mixture and smooth layer. Top with remaining tortillas, enchilada sauce, and cheese.

Bake for 30 minutes or until cheese begins to brown.

Number of Servings: 6

Recipe submitted by SparkPeople user KHBERGER03.