Add the olive oil to a large skillet over medium heat.
Add the onions, mushrooms and squash.
Sauté 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.
Set the vegetable mixture aside.
Heat the stack of tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds.
Dip each tortilla into the sauce, then fill with vegetables & a sprinkling of cheese.
Roll the tortilla up and place in a baking dish.
Repeat until all enchiladas are prepared.
Top with the remaining sauce and cheddar cheese.
Place in the oven and bake for 20-25 minutes.
Veggies: other veggies you can use in this recipe instead of the mushrooms, squash or zucchini.
Large diced bell peppers
Peeled & diced butternut squash
Freezer: these enchiladas can be frozen for up to 3 months. Cover the enchiladas tightly in plastic wrap, then in foil before storing. Or store in a baking dish with a sealable plastic lid. To bake the enchiladas from the freezer, place them in a 350°F oven covered in foil (make sure to remove any plastic wrap before baking) for 30 minutes. Remove the foil and continue baking for an additional 15 minutes.