A great plant-based recipe option! #PlantBased #Enchiladas #PortabellaMushroom #Zucchini #Pepper
3 poblano peppers, roasted, burnt skin removed, deseeded
28 oz. green chili enchilada sauce
3 cloves 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 medium sized zucchini, julienne
1 pack mild taco seasoning mix
10 large flour tortillas
16 oz. Mexican Style 4 cheese blend, divided (half for filling, half to top enchiladas)
Place roasted peppers, enchilada sauce, 3 cloves of garlic, cilantro ends into a blender and blend until smooth and set aside. Preheat the oven to 400Ā°F.
In a large sautƩ pan, heat olive oil over medium-high heat. Add onion, 1 tbsp. minced garlic and stir. Add mushrooms, bell peppers and sautƩ for 5 to 7 minutes until vegetables are soft, stirring occasionally. Add green chiles, zucchini and taco seasoning. SautƩ the mixture for another 2 minutes. Remove pan from heat and place into a large bowl and allow to cool. Once the mixture is cool add 8 oz. of cheese and chopped cilantro and mix well.
Add Ā¼ of the enchilada sauce each to the bottom of a 9″ x 13″ baking dish. To assemble the enchiladas, lay out the tortillas, add the zucchini filling evenly to the tortilla. Roll up the tortilla and place into the sauced baking dishes. Cover the rolled enchiladas evenly with the remainder of the sauce, add the rest of cheese evenly over the top. Bake uncovered for 15 to 20 minutes, until the enchiladas are hot and cheese is melted.
This recipe also is available at www.ktasuperstores.com/recipes/green-chili-enchiladas