Vegetable Enchiladas

1 large onion
2 green bell peppers
16 oz sliced mushrooms
20 corn tortillas
about 2 cups cheddar cheese
1 large can (28 oz?) red enchilada sauce

Saute onion, peppers, and mushrooms til onion is translucent and there is no water in the bottom of the saute pan.  Fold tortillas like tacos in casserole dish.  Put vegetables in each tortilla then add cheese.  Fold tortillas over in a roll.  Pour enchilada sauce over the tortillas.  Sprinkle with the extra cheese.  Bake at 350-375 degrees until warmed through, about 30 minutes.  This could also be made by layering the tortillas, vegetables, and cheese.