Farmers Market Enchiladas - High Desert Farmers Market

Ingredients

• 3 medium zucchini, quartered lengthwise and sliced
• 1 poblano pepper, seeded and chopped
• 8 oz sliced fresh mushrooms
• 8 oz cherry tomatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp cayenne pepper
• 2 cups shredded Monterey Jack cheese
• 1 cup crumbled queso fresco or feta cheese, divided
• ½ cup minced fresh cilantro, divided
• 2 tbsp lime juice
• 14 corn tortillas (6 inches), warmed
• 1 can (15 ounces) enchilada sauce