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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.
- 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) canchopped 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)
- 1 1⁄2 tablespoons flour
- 1 1⁄2 tablespoons chili powder
- 1⁄4 teaspoon dried chipotle powder (or to taste)
- 8 ounces tomato sauce
- 1 cup vegetable broth
- Preheat oven to 425º.
- 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.
- 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.
- Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.
- Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
- Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.
- Add the tomato sauce, chipotle chile. Cook until slightly thickened.
- Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
- 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.
- Spoon extra enchilada sauce over the top, and top with cheese.
- 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.