Farmers Market Enchiladas Recipe

Name: Farmers Market Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Farmers Market Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions