Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetable Enchiladas With Chipotle Chili Sauce Recipe
    Lost? Site Map

    Roasted Vegetable Enchiladas With Chipotle Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    greysangel's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    Directions:

    1. 1
      Preheat oven to 425º.
    2. 2
      Place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
    3. 3
      Spread vegetables in a single layer in a casserole dish coated with cooking spray. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
    4. 4
      Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.
    5. 5
      Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
    6. 6
      Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.
    7. 7
      Add the tomato sauce, chipotle chile. Cook until slightly thickened.
    8. 8
      Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
    9. 9
      Heat 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.
    10. 10
      Spoon extra enchilada sauce over the top, and top with cheese.
    11. 11
      Bake 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.

    Ratings & Reviews:

    Advertisement

    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
    35%
    Total Fat 9.1 g
    14%
    Saturated Fat 4.1 g
    20%
    Cholesterol 17.1 mg
    5%
    Sodium 591.9 mg
    24%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 5.2 g
    21%
    Sugars 6.1 g
    24%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    crookneck yellow squash

    queso fresco

    vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites