Pug Hollow Spotlight of the week: Portobello and Avocado Enchiladas

It's not a dog treat recipe, but sometimes humans need treats too!
This is a preview from Pug Hollow's upcoming "Treats from the Hollow" fundraising cookbook.

10 white corn tortillas
4 ripe but not overly soft avocados
4 large portobello mushroom caps
1 medium onion
1 medium bell pepper
2 cups pepper jack cheese: shredded
1 28 oz can green chili enchilada sauce
2 cups sour cream
1/4 cup fajita marinade
2 tbsp lime juice
Olive oil cooking spray
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 375.

Chop avocado, onion, mushrooms and bell peppers. Combine lime juice and fajita marinade, and marinate chopped ingredients for 30 minutes.
Sautee marinated ingredients until onions, mushrooms and bell peppers are soft.
Lightly spray corn tortillas with olive oil, and heat in a skillet until tortillas are soft and translucent.

Place a portion of ingredient mixture slightly off center on the tortilla with some shredded cheese. Roll tortilla around the mixture an d place rolled side down in a 9X13 baking dish. Continue until baking dish is full.
Pour the can of green chili enchilada sauce over the rolled enchiladas.
Warm sour cream in the microwave until runny. Stir in garlic and onion powder. Pour over enchiladas. Top with any left over cheese.

Bake at 375 for 20 minutes. Serve with your choice of Mexican side dishes.