Poblano Zucchini Green Enchilada

One of my favorite things to make for family and friends is enchiladas. There is something oddly comforting to stuff and roll all the good things, pour a delicious sauce and bake it with cheese. I picked the last zucchini and poblano from my garden marking the end of summer at least for my garden. I noticed some of the leaves have started to turn, there was a bit of melancholy in the air, so I had to shed that feeling and lift my spirits by baking something delicious with the last summer veggies, though this recipe is delicious any time of the year.

I made this dish for a friend who was down with the flu, thankfully she called me to say everyone in her family tested negative for the COVID. I made double batch of our dinner and dropped off one batch for them, It feels good to feed someone. One reason I love to cook is because I’m a nurturer. I believe feeding provides nourishment and comfort not only to the body, but there is something spiritual about bringing food to someone when they’re down.

Poblano Zucchini Enchilada

Meera

A easy delicious green enchilada with summer veggies and protein of your choice.

5 from 1 vote

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 4

Equipment

• sheet pan
• 9*13 baking dish or any square or rectangle dish to assemble 8-10 small tortillas

Ingredients

  

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• 3-4 medium poblano peppers or green bell peppers if using bell peppers use 2
• 2-3 medium zucchini sliced
• ½ cup roasted corn, frozen defrosted
• 2 cups precooked rotisserie chicken** for vegetarian see notes shredded
• 1 medium yellow onion sliced
• 3 medium cloves garlic left whole
• 1 teaspoon chili powder, Mexican
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 10-12 ounce can green enchilada sauce
• 1 cup Mexican cheese like Monterey Jack shredded, pre shredded works too
• ¼ cup feta, cotija or parmesan
• 8-10 small corn or flour tortillas use what you prefer
• 2 tbsp olive oil
• salt and pepper as needed

Suggested Garnishes

• sliced avocado
• chopped green onions
• jalapeño
• sour cream
• chopped cilantro
• lime

Instructions

 

• Preheat the oven to 400° F
• Arrange the poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with paprika, oregano, chili powder salt and pepper. Bake for 15-25 minutes, until the vegetables achieve a light char. 
• Pour enough sauce to the bottom of a 9×13 inch baking dish to just cover the base, don’t worry the tortilla absorb a lot of sauce.
• Once the veggies are cool to handle chop the roasted veggies, mix with corn and shredded chicken or white beans. This is your filling.
• Spoon the filling down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with both the cheeses.
• Bake for 10-15 minutes, until the cheese has melted and everything is heated through. Top the enchiladas with any of the garnishes suggested. Enjoy right away!

Notes

1. To make the dish vegetarian replace the chicken with equal amount of white beans.
2. At first it will seem like a lot of veggies, roasting lots of veggies shrinks them down, it makes the enchilada veg heavy and you can get away with a little chicken.
3. Use more sauce if you like the enchilada saucy or add more cheese if you want a little more decadence.
4. I like and use the green enchilada sauce recommended in the link, it has a very authentic restaurant like flavor. The link is just a suggestion. 

Keyword enchilada, summer, veggies

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