Farmers Market Enchiladas

Found on: tasteofhome.com

Category
Yields1 Serving
 3 medium zucchini, quartered lengthwise and sliced
 1 poblano pepper, seeded and chopped
 8 oz sliced fresh mushrooms
 8 oz cherry tomatoes
 1 tbsp olive oil
 1 tsp ground cumin
 ½ tsp salt
 ¼ tsp cayenne pepper
 2 cups shredded Monterey Jack cheese
 1 cup crumbled queso fresco or feta cheese, divided
 ½ cup minced fresh cilantro, divided
 2 tbsp lime juice
 14 corn tortillas (6 inches), warmed
 1 can (15 ounces) enchilada sauce
1

Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate the pans top to bottom. Roast an additional 10 minutes or until the vegetables are tender. Return to bowl and cool slightly.
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2

Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with the remaining queso fresco.

3

Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Note:
4

Roasting the veggies before making the enchiladas takes extra time, but it adds so much flavor! Don't skip it.
Poblano peppers are mild and great for stuffing, since they have thick walls. Anaheim or bell peppers are good substitutes.

Ingredients

 3 medium zucchini, quartered lengthwise and sliced
 1 poblano pepper, seeded and chopped
 8 oz sliced fresh mushrooms
 8 oz cherry tomatoes
 1 tbsp olive oil
 1 tsp ground cumin
 ½ tsp salt
 ¼ tsp cayenne pepper
 2 cups shredded Monterey Jack cheese
 1 cup crumbled queso fresco or feta cheese, divided
 ½ cup minced fresh cilantro, divided
 2 tbsp lime juice
 14 corn tortillas (6 inches), warmed
 1 can (15 ounces) enchilada sauce

Directions

1

Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate the pans top to bottom. Roast an additional 10 minutes or until the vegetables are tender. Return to bowl and cool slightly.
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2

Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with the remaining queso fresco.

3

Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Note:
4

Roasting the veggies before making the enchiladas takes extra time, but it adds so much flavor! Don't skip it.
Poblano peppers are mild and great for stuffing, since they have thick walls. Anaheim or bell peppers are good substitutes.

Notes

Farmers Market Enchiladas
IngredientsDirections