- 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 Sauce
- 12 whole Corn Tortillas
- 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.
- 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. (If you don't want to roll them, you can layer the veggies and tortillas like lasagna.)
- 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.
Gooseberries Fresh Food Market