Farmers Market Enchiladas | Recipes Direct

Ingredients

• 3 medium zucchinis, quartered lengthwise and sliced
• 1 poblano pepper, seeded and chopped
• 1 (8-ounce) container fresh mushrooms, sliced
• 1 (8-ounce) carton cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 cups Monterey Jack cheese, shredded
• 1 cup queso fresco or feta cheese, crumbled, divided
• 1/2 cup fresh cilantro, minced, divided
• 2 tablespoons lime juice
• 14 (6-inch) corn tortillas, warmed
• 1 (15-ounce) can enchilada sauce