Recipe adapted from Wegmans.
For the veggies:
- 1 cup frozen corn
- 1/4 cup olive oil
- 2 cups chopped red onion
- 4 cloves garlic, minced
- 2 cups diced carrots
- 4 bay leaves
- 1 tsp cumin
- 1/2 tsp oregano
- 1 cup frozen cut green beans
- 4 oz (about 1 cup) fire roasted portabella mushrooms
- 1 cup fire roasted poblano peppers
- 3/4 cup sliced jalapeño rings, drained and chopped
- 1 tsp kosher salt
- juice of 2 limes (about 1/4 cup)
For the enchiladas:
- 8 oz shredded monterey or pepper jack cheese
- 12 small corn tortillas
- 16 oz green or red chile sauce
- olive or vegetable oil for spraying tortillas
- optional: cilantro and sour cream for topping
- Preheat oven to 400 degrees. Arrange corn on parchment paper-lined baking sheet in single layer. Roast about 12 min until lightly browned. Remove from oven; let cool.
- Heat oil in large pan on MED-HIGH; add onion and garlic. Cook, stirring occasionally, about 4 min until soft but not browned. Add carrots, bay leaves, cumin, and oregano. Cook on MED, stirring occasionally, 10 min.
- Add green beans, mushrooms, poblano peppers, jalapeños, and corn; increase heat to HIGH. Cook, stirring, about 5 min until mixture appears dry; remove bay leaves. Season with salt and lime juice.
- Preheat oven to 350 degrees. Cook each side of each tortilla over a medium flame until starting to lightly char. Spray the inside of each tortilla lightly with oil and add about 1/4 cup veggie mixture to tortilla; top with about 2 Tbsp cheese. Roll up; arrange seam-side down in 9×13-inch baking dish. Repeat process with remaining tortillas. Pour green chile sauce evenly over enchiladas.
- Bake 25 min; remove from oven. Garnish with cilantro and serve with sour cream, if desired.