Double-Sauce Enchiladas

This one is a two-parter:

filling:

1 1/2 cups minced onion
6 medium cloves garlic
1 large bell pepper, minced
5 small zucchini, diced
1 1/2 tbs ground cumin
1tbs dried basil
1 1/2 tbs dried oregano
cayenne and black pepper to taste
1 1/3 cups grated jack cheese (i use the spicy kind)

saute the onions, garlic and salt, then add everything but the cheese. cook
for about 8 minutes.

sauce #1:

5 medium sized tomatoes diced
1 large red bell pepper
1 tsp salt
5 large cloves garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin

put everything in a saucepot and boil, lower heat and simmer for
fifteen minutes. puree in a food processor.


.....

cover the bottom of a glass pan with some of the sauce #1. spoon the filling and some of the cheese into softened corn tortillas (easiest way i've found is to briefly microwave frozen tortillas a few at a time), roll up, drizzle with the remaining sauce (make sure they are covered well)
cover with foil and bake for ~30 minutes at 325.

remove the foil and sprinkle the remaining cheese over the top. bake uncovered until the cheese melts (about 5 minutes)

----

while the enchiladas are baking, make sauce #2:

combine the following:

2/3 jar of tom thumb's tacqueria style green taco sauce
a dash (or four) of tom thumb's roasted sweet pepper and garlic vinaigrette
1/3 small package of lowfat sour cream
cayene, chili powder, garlic powder, black pepper to taste

Place the second sauce in a small serving dish; top the enchiladas with it (and a little grated cheese and cracked black pepper if you wish) before serving.