Shape Magazine's Roasted Veggie Enchiladas
- 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
- Sauce:.
- Combine all ingrdients in a heavy saucepan on high heat. Cover and bring to a boil.
- Decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
- Uncover and let cool for 10 minutes.
- Transfer mixture to a blender and puree. Set aside.
- Enchiladas:.
- Preheat over to 400.
- Coat a large, shallow baking pan with cooking spray.
- 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.
- Transfer veggies to baking pan.
- Roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
- Let mixture cool, then stir in 3/4 cup each sauce and Jack cheese.
- Heat a griddle/heavy frying pan over med.-high heat.
- Mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
- Coat 13x9x2 glass baking dish with cooking spray.
- Spoon 1/3 cup sauce over bottom of dish.
- 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.
- Pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
- Cover with foil and bake until enchiladas are heated through, about 25 minutes.
- Serve immediately.
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