I have been making an adaptation of this recipe for ages now, and I thought it was time to put it down on “paper” so I can always remember how to do it. My husband can’t get enough of them! You might enjoy these delicious vegetarian enchiladas too, so give it a go! 

photo cred: Coffee Beans and Curry Leaves Blog

Ingredients:

• 6 flour tortillas (burrito size)
• 1 carton of Roasted Red Pepper and Tomato Soup (can be found in natural foods aisle)
• 1 head of green cabbage
• 1 yellow onion
• 1.5 cups yellow corn
• 1 can of green chilies
• Cumin
• Garlic Salt
• Pepper
• Shredded cheddar cheese
• OPTIONAL: Roasted red peppers (chopped and added to the filling)

 Instructions:

1. Chop up the green cabbage and onion into small, bite size pieces. Strips work too
2. Sautee the onion until it becomes translucent. Then add the green cabbage, green chilies and corn to the pan and sautee them until the cabbage becomes tender
3. Season the mixture with cumin, garlic salt and pepper to taste
4. Preheat oven to 375 degrees
5. Spray a 9×13 glass pan with cooking spray, to prevent sticking. Pour some of the soup into the bottom of the pan, creating  thin layer.
6. Fill a tortilla with the cabbage mixture. Place the tortilla in the glass pan and roll it up. Repeat this step until you have made 6 enchiladas, and they are nestled together in the pan.
7. Pour the soup over the top of the enchiladas until they are coated. The whole container of soup will not be needed.
8. Top with the shredded cheddar cheese
9. Bake the enchiladas in the oven for 30 minutes, or until the cheese has started to brown.