Shape Magazine's Roasted Veggie Enchiladas

Submitted by allie_from_cali

"This is from September's Shape mag. I'm posting it here before I'm done with the magazine and leave it in the rack at the gym for others to read. Haven't tried it but don't want to lose it. Sounds incredible and healthy!"

 

• Ready In: 2hrs
• Ingredients: 20
• Serves: 6

ingredients

• Sauce

• 1 cup reduced-sodium chicken broth or 1 cup vegetable broth
• 8 ounces fresh tomatillos, husked, rinsed and halved
• 1⁄2 medium white onion, quartered
• 3⁄4 cup fresh cilantro
• 2 jalapenos, quartered
• 3 garlic cloves
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground cumin

• Enchiladas

• nonstick cooking spray
• 2 cups peeled butternut squash, cut into 1/2 inch pieces
• 1 russet potato, peeled and cut into 1/2 inch pieces
• 1 red bell pepper, seeded and chopped
• 1⁄2 white onion, chopped
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, finely chopped
• salt and pepper, to taste
• 2 teaspoons canola oil
• 1 cup reduced-fat monterey jack cheese
• 12 corn tortillas or 12 wheat flour tortillas, 6 inch
• 1⁄4 cup crumbled Cotija cheese (or French feta)

directions

1. Sauce:.
2. Combine all ingrdients in a heavy saucepan on high heat. Cover and bring to a boil.
3. Decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
4. Uncover and let cool for 10 minutes.
5. Transfer mixture to a blender and puree. Set aside.
6. Enchiladas:.
7. Preheat over to 400.
8. Coat a large, shallow baking pan with cooking spray.
9. Toss squash, potato, bell pepper, onion, mushrooms and minced garlic in a large bowl. Sprinkle with salt and pepper. Drizzle with oil and toss to coat.
10. Transfer veggies to baking pan.
11. Roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
12. Let mixture cool, then stir in 3/4 cup each sauce and Jack cheese.
13. Heat a griddle/heavy frying pan over med.-high heat.
14. Mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
15. Coat 13x9x2 glass baking dish with cooking spray.
16. Spoon 1/3 cup sauce over bottom of dish.
17. Place 1/4 cup veggie mixture in center of 1 tortilla and roll up. Place enchiladas seam side down in dish. Repeat with remaining torts.
18. Pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
19. Cover with foil and bake until enchiladas are heated through, about 25 minutes.
20. Serve immediately.