Veggie Enchiladas - cooking recipe

Ingredients

12 corn tortillas
1 lb. shredded Cheddar cheese
1 large can chopped olives
1 c. chopped mushrooms
3 chopped green onions
1/2 c. frozen corn
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 Tbsp. chili powder
2 c. canned enchilada sauce
2 Tbsp. olive oil
6 large or 8 medium baking potatoes
1 1/2 lb. Italian sweet sausage
8 oz. Monterey Jack cheese
1 large onion, chopped (optional)
grated Parmesan cheese

Preparation

Wash and bake the potatoes for 1 hour in a 400\u00b0 oven.
While the potatoes are baking, remove the casings from the sausage. Crumble and fry the sausage meat in a large Dutch oven with onion until both are cooked through.
Pour off any grease.
Add stewed tomatoes and Monterey Jack cheese to the sausage mix and set aside. When potatoes are done, remove from the oven and split in half lengthwise.
Scoop out the potatoes; mash slightly (leave them lumpy) and add to sausage mix.
Place the skins on a cookie sheet and fill with the mixture.
Sprinkle with Parmesan cheese and return to the oven for 15 minutes or until warm through.
Serves 4 to 6, depending on whether or not some are teen-agers!