For the filling I sauteed zucchini, corn, spinach, and sweet potatoes with chipotles in adobo.
This was the first time I decided to make things easy on myself while making enchiladas. I made it in lasagna form (layering the tortillas, sauce, filling, and cheese), rather than roll individual ones. I must say after making it this way, I'll never go back to the rolls and you shouldn't either. All that work for nothing!
All gooey and melty and cheesy deliciousness.
The best I tell you, the best!