Easy Vegetarian Enchiladas Verdes | Foodtalk

Ingredients

• 6-8 flour tortillas
• 1 cup shredded cheese (I used Monterey jack and sharp cheddar cheese mixture)
• 8 oz shiitake or baby bella mushrooms, chopped
• 1/2 yellow onion, diced
• 1 medium zucchini, diced
• 2 tsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1-2 cups red potatoes
• 1 medium/small zucchini
• 6 tomatillos
• 4 cloves garlic
• 1 yellow onion
• 2 Jalapeño peppers
• 1/2 cup fresh cilantro
• salt to taste
• 1/4-3/4 cup chicken broth add more or less to achieve desired consistency