Farmers Market Enchiladas
Total TimePrep: 20 min. Bake: 45 min.
- 3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces
- 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 queso fresco or crumbled 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
- 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 two 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
Nutrition Facts2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.
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.
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!