These No-Bake Zucchini, Corn and Roasted Poblano Enchiladas are vegetarian , colorful and full of flavor. And you don’t need to turn on your oven to make these easy stuffed tortilla rolls. Want to add protein? Mix in shredded chicken with the zucchini and poblano mixture (I like to use rotisserie chicken). Make sure that the sauce is very hot when you pour it on top of the enchiladas.
- 2 zucchini , shredded
- 1/2 red onion , finely chopped
- 3 poblano peppers , roasted, skin and seeds removed, cut into slices
- 1/2 bag frozen corn
- 8 corn tortillas
- 4 tbsp canola oil
- 1 jar Molli Mexico City Cooking Sauce
- 1/2 cup heavy cream
- 1 cup queso fresco , crumbled
Mix Molli Mexico City sauce and heavy cream in a medium pot. Bring to a boil, reduce heat to simmer. Season to taste with salt. Keep warm.
Heat 2 tbsp of oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 3 minutes. Add the poblano peppers and cook for another 3 minutes. Add zucchini, stir and cook for 1 minute. Add frozen corn, mix thoroughly and turn the heat off. Season with salt to taste, set aside and keep warm.
In a medium skillet, add the remaining oil and heat over high heat. Add one tortilla at a time to the skillet and fry for 10 seconds on each side, until just pliable. Remove and place over paper towels. Repeat with the remaining tortillas. Add more oil if needed.
Fill each tortilla with about 1/3 cup poblano filling, roll and place seam side down in a plate (two per plate)
Spoon the hot Mexico City mixture over the enchiladas and scatter the queso fresco on top. Provecho!