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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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    7 servings

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

  • 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.
  • 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 remaining queso fresco.
  • Bake, uncovered, until 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.

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    Reviews

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    • zmds14
      Apr 16, 2020

      These look great! Can't wait to try them, except I'll count down on the cheese. My method for rolling enchiladas is to spread sauce in the bottom of the dish, then line up my tortillas like taco shells on top of the sauce. Starting at one end, I fill a tortilla and roll it in the dish. Now I don't have to worry about the filling falling out AND they are coated in sauce! Works well and fast.

    • fhquilting
      Jun 24, 2019

      Katy, my method to use corn tortillas for enchiladas is to spray 9" frying pan and heat the tortillas in the pan and then dip then in heated enchilada sauce which I have heated in 9" pie pan in microwave. Now, they are soft and pliable; also coated in enchilada sauce. You will need 2 - 10 oz cans of sauce for this recipe. However, I make my own sauce.

    • Katy
      Jun 26, 2018

      These were absolutely delicious but I struggled with rolling the corn tortillas. I steamed them with wet paper towels in the microwave but they still crumbled when I rolled them. Any thoughts on how to soften them up more? Flour tortillas would be too soggy. I definitely will make this again. My family loved it!