1 hr 15 mins
This recipe comes from Browneye on the Cooking Light board. I love these enchiladas and really don't miss the meat. You can use any old vegetables you want to, but this combination provides texture, bulk and taste.
My Private Note
Units: US | Metric
- 2 teaspoons olive oil
- 1 crookneck yellow squash (diced)
- 1 sweet potato (diced)
- 1/2 cup corn kernel
- 3 garlic cloves
- 1/2 red bell pepper (diced)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup red onion (chopped)
- 1 tomato (seeded and diced)
- 1 1/2 teaspoons ground cumin (divided)
- 1 1/2 teaspoons chili powder
- 1 teaspoon coriander (optional)
- 1 1/2 ounces spinach leaves (whole, chopped, about 1/4 bag baby spinach leaves)
- 1 (4 ounce) can chopped green chili peppers (such as Ortega)
- 1/2 cup chopped fresh cilantro (optional)
- 6 corn tortillas
- 4 ounces queso fresco or 4 ounces farmer cheese, crumbled and divided
- 1 cup monterey jack cheese (shredded)
- 1Preheat oven to 425º.
- 2Place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
- 3Spread vegetables in a single layer in a casserole dish coated with cooking spray. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
- 4Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.
- 5Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
- 6Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.
- 7Add the tomato sauce, chipotle chile. Cook until slightly thickened.
- 8Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
- 9Heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. Stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
- 10Spoon extra enchilada sauce over the top, and top with cheese.
- 11Bake at 350º for about 20 minutes, until cheese is melted and heated through. Serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Roasted Vegetable Enchiladas With Chipotle Chili Sauce
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 233.2
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 4.1 g
- Cholesterol 17.1 mg
- Sodium 591.9 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 5.2 g
- Sugars 6.1 g
- Protein 9.4 g
The following items or measurements are not included:
crookneck yellow squash