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–+ servings

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
Cook Time 40 minutes
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
  

  • 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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