Farmers Market Enchiladas

May 17, 2021 at 12:39 PM | Posted in Enchiladas | Leave a comment
Tags: baking, Cheese, Cooking, Farmers Market Enchiladas, Food, mushrooms, Poblano Pepper, recipes, Spices, Taste of Home, Tomatoes, Tortillas, Zucchini

I came across this at my favorite site, Taste of Home, and I just had to pass it along!

Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. – Elisabeth Larsen, Pleasant Grv., Utah

Ingredients
3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
1/2 cup minced fresh cilantro, divided
2 tablespoons 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 pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
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 13×9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
3 – Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Test Kitchen tips
* 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.
Nutrition Facts
2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.
https://www.tasteofhome.com/recipes/farmers-market-enchiladas/