Grilled Veggie Enchiladas
You’ve gotta make these enchiladas soon. They’re easy, delicious, and you can easily double and triple the recipe to feed as many as you need.
|1||whole zucchini, quartered lengthwise|
|2||whole yellow squash, quartered lengthwise|
|1||whole red onion, sliced thick|
|8||whole mushrooms, halved|
|salt and pepper|
|olive oil - for grilling|
|3 cups||enchilada sauces (homemade or canned)|
|12||whole corn tortillas|
|vegetable oil, for frying|
|3 cups||grated monterey jack cheese, more if needed|
|2||whole green onions, sliced|
|4||whole roma tomatoes, diced, for serving|
|chopped cilantro, for serving|
|crumbled queso fresco or cotija cheese, for serving|
Heat a grill or grill pan. Lightly oil the grill and grill the vegetables, sprinkling with salt and pepper, until nice grill marks formed and vegetables are slightly tender but not overly so. Remove from the grill and cut the vegetables into a large dice. Mix together and set aside.
Heat the enchilada sauce in a separate skillet until warm.
Heat 1/2 inch vegetable oil in a small skillet over medium heat. Using tongs, fry tortillas one at a time for only ten seconds per side (don't allow to crisp.) Remove from oil and place on a paper towel-lined plate to drain.
Preheat the oven to 375 degrees F.
Using tongs, dunk one tortilla in the sauce. Lay it on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. Top with some cheese and green onion. Roll the tortilla, then place it seam side down in a 9 x 13 inch baking pan. Repeat with remaining tortillas.
Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco.