Any ideas for a vegetarian enchilada? I'm thinking of using zucchini and other squashes as filling, maybe using a dark homemade mole sauce with cashews.
This is for an office potluck but not sure whether it will reheat well. I've made enchiladas before and reheated them in an oven, but I will only have access to a microwave at work. Should I still go ahead and bring enchiladas or think of something else?