1/2 c. chopped carrots
1/2 c. chopped onion
1 c. diced mushrooms
1/2 c. chopped zucchini
1 tbsp. butter
1 (1.62 oz.) pkg. enchilada sauce mix
1 (18 oz.) can tomato sauce
1 1/2 c. water
8 corn tortillas
8 oz. Jack cheese, sliced
1/4 c. Parmesan cheese
4 oz. shredded Cheddar cheese

Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside.

Combine enchilada mix, tomato sauce and water in 1 1/2 quart glass bowl. Microwave on high 3-4 minutes until boiling. Spoon 1/2 sauce into 2 quart dish, dip tortillas in sauce. Place 1 ounce Jack cheese and 2 tablespoons vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8-10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes.