Recipe by TexasKK
Tired of heavy, cheesy enchiladas? Want to feel less guilty about eating really good Mexican food? Well ... these are not fat free but are vegetarian and VERY tasty. The grilling of the vegetables takes some time but they are well worth the effort!
Top Review by Smilyn
I have been wanting to try this for a long time. I am giving this a 4 because the hubby loved it and I thought it was ok. I think there needs to be some adjustments, but will work very well with them. It's a great idea for throwing more veggies in our diets. I would grill the veggies over coals and chop them roughly after grilling. I would use canned green enchilada sauce instead of the sauce in the recipe (it was too time consuming and too watery -- the tortillas turned out mushy and not like a "casserole"). I would like to up the poblano to one more. I would really like to work with this recipe and try out these changes and let you know if it worked out. I also used sweet frozen corn and only one red bell pepper. Thanks for the addition to our dinners!
- 2 medium zucchini, sliced lengthwise about 1/8 thick
- 2 medium yellow squash, sliced about 1/8 thick
- 1 eggplant (Sliced lengthwise about 1/4 thick)
- 1 red pepper, seeded and cut in half
- 1 bell pepper, seeded and cut in half (yellow)
- 1 poblano pepper, seeded and cut in half
- 1 red onion, cut into rounds, and then in half
- 1 cup black beans, drained
- 2 ears fresh corn, grilled and removed from cob
- 3 tablespoons olive oil (for brushing the vegetables for grilling)
- 1 cup monterey jack pepper cheese, shredded
- 2 dozen corn tortillas
- 1 lb fresh tomatillo, husks removed, washed and quartered
- 4 fresh jalapenos, sliced in half and seeded
- 4 garlic cloves, peeled
- 1 teaspoon salt
- 3 cups water
Directions See How It's Made
- Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2” strips – pat dry and set aside. Use the same system in the oven – set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
- To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
- Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan – spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans – add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
- Bake at 350 degrees until bubbly.