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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- 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 enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
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Nabraj Kafle
[email protected]I didn't have any sour cream, so I used Greek yogurt instead. It worked out great!
Pompey Brijpalraj
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Arthur K
[email protected]I love that this recipe uses fresh ingredients. It makes the enchiladas taste so much better.
MoSad Tolha
[email protected]These enchiladas are perfect for a quick and easy weeknight meal.
Matthew luce
[email protected]I'm not a big fan of enchiladas, but these were actually really good.
Ramene Soup
[email protected]These enchiladas are a great way to use up leftover chicken.
OTLAADISA ONNGATHETSE
[email protected]I would definitely recommend this recipe to anyone who loves enchiladas.
Reaz tanvir
[email protected]These enchiladas are so good! I love the combination of flavors.
Terra Miller
[email protected]I've made this recipe several times and it's always a hit. The enchiladas are always moist and flavorful.
Quinton Walton
[email protected]These enchiladas are the perfect comfort food. They're cheesy, flavorful, and filling.
Kalif Thepunk
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. They were delicious!
Sheimah Nana
[email protected]These enchiladas are always a crowd-pleaser. I've made them for potlucks, parties, and even just for dinner with my family.
Maxen Phelan
[email protected]I love this recipe! It's so easy to make and always turns out great.
Nolwazi Vilakazi
[email protected]The enchiladas were easy to make and tasted delicious. I would definitely recommend this recipe to others.
John Kimani
[email protected]These were amazing! I made them for a party and everyone raved about them.
Heather Mclemore
[email protected]I followed the recipe exactly, and the enchiladas turned out great! The only thing I would change is to add a little more cheese to the filling.
ninjashed
[email protected]These enchiladas were a hit with my family! The flavors were incredible, and the chicken was cooked perfectly. I will definitely be making this recipe again.