1cup crumbled queso fresco or feta cheese, divided
½cupminced fresh cilantro, divided
2tbsplime juice
14corn tortillas (6 inches), warmed
1can (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
3medium zucchini, quartered lengthwise and sliced
1poblano pepper, seeded and chopped
8ozsliced fresh mushrooms
8ozcherry tomatoes
1tbspolive oil
1tspground cumin
½tspsalt
¼tspcayenne pepper
2cupsshredded Monterey Jack cheese
1cup crumbled queso fresco or feta cheese, divided
½cupminced fresh cilantro, divided
2tbsplime juice
14corn tortillas (6 inches), warmed
1can (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.
