Zesty Vegetable Enchiladas - cooking recipe

Ingredients

8 (6-inch) flour tortillas
1 can lentil soup, drained
2 medium carrots, thinly sliced
1 1/2 tsp. chili powder or ground cumin
1 Tbsp. cooking oil
1 medium zucchini, quartered lengthwise and sliced (2 c.)
1 (14 1/2 oz.) can stewed tomatoes, cut up
6 oz. Monterey Jack cheese, shredded (1 1/2 c.)

Preparation

Wrap tortillas in foil.
Heat in a 350\u00b0 oven for 10 minutes or until warm. Spray a 2-quart rectangular baking dish (with Pam).