The Enchiladas that will "Blow Your Mind"

Get ready for your mind to be blown!  :)  Bonnie tweaked my account of the recipe I posted a few weeks ago to share with a WW group on Facebook.  Here is is:

Ingredients:
•20 corn tortillas (small)
•about 6 baby bellas
•1 yellow onion
•1 green bell pepper
•1 red bell pepper
•1 zucchini
•1 eggplant (small)
•~19 oz. red enchilada sauce
•2 cups reduced fat Mexican blend cheese
•olive oil
•salt, pepper, fajita seasoning, cumin, paprika, chili powder (whatever you like)

Prep:
Pre-heat oven to 350
1.chop all veggies to your preference (don’t forget to peel your eggplant)
2.put all veggies big mixing bowl
3.drizzle 1 tablespoon of olive on top of veggies
4.season w/ a little salt, pepper, fajita season (~1 T), cumin, paprika, chili powder, etc
5.mix w/ hands (or wooden spoon if you are afraid to get dirty)
6.sauté all veggies till super soft in a skillet over medium heat
7.heat up enchilada sauce on stove top
8.warm tortillas (oven or microwave will do)

Assemble:
In a warm corn tortilla, put the following:
•1-2 spoons of sauce
•heaping spoonful of veggies
•little cheese (1 cup of cheese should be rolled up in the tortillas)

Then:
•roll up & place in a 9x13 baking pan
•pour left over sauce over & in between rolled enchiladas and cover tortillas with the remaining cup of cheese
•cook 20-30 min or until they look good to eat.