Farmers Market Enchiladas Recipe

Name: Farmers Market Enchiladas
Yield: 4 servings
Cuisine: American
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400u00b0. 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 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
3
Bake, uncovered, until heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Farmers Market Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farmers Market Enchiladas

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