Roasted Vegetable Enchiladas With Chipotle Chili Sauce

"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."
 
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Ready In:
1hr 15mins
Ingredients:
24
Serves:
6
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ingredients

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directions

  • 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.

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