Green Chili Enchiladas with Portabella Mushroom, Zucchini & Pepper | KTA Super Stores

Ingredients

• 3 poblano peppers (roasted, burnt skin removed, deseeded)
• 28 oz green chili enchilada sauce
• 3 clove garlic + 1 tbsp. (minced, divided)
• 1 bunch cilantro (ends for enchilada sauce - about 2 cups, tops rough chopped for filling)
• 1 Tbsp olive oil
• 1 sweet onion, julienne
• 2 portabella mushrooms (stemmed, gills removed with a spoon)
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 7 oz diced mild green chiles
• 1 1 medium sized zucchini, julienne
• 1 pkg mild taco seasoning mix
• 10 large flour tortillas
• 16 oz Mexican Style 4 cheese blend (divided, half for filling, half to top enchiladas)