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Author Notes: This is my version of an enchilada sauce that I've had at Mother's Cafe & Garden here in Austin. I love roasted vegetables of any kind and this dish was created out of leftovers. - nannydeb - nannydeb
Food52 Review: If you're tempted to change the recipe due to the simple list of ingredients, in a word—don't. The roasted red pepper, jalapeno and garlic make a good sauce and baking the enchiladas takes it to another level. The roasted sauce, caramelized veggies and creamy cheese all combine for a great vegetarian meal. – FrozenFoodie - The Editors
- 3 red bell peppers, cut into 4 large pieces, seeds and stem removed
- 2 zucchini squash, cut into one inch chunks
- 2 yellow squash, cut into one inch chunks
- 1/2 yellow onion, cut into one inch chunks
- 1 medium jalapeno, cut in half, seeded and stem removed
- 2 whole cloves garlic, skin on
- olive oil for drizzling
- 8 ounces light sour cream
- 2 tablespoons fresh cilantro, chopped, divided
- 1 teaspoon cumin
- salt and pepper
- 6-7 corn tortillas
- 1 cup queso fresco, crumbled (if not available, you could use chevre or Monterrey Jack cheese)
- Preheat oven to 400 degrees.
- Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
- Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
- Remove the red bell peppers once the skins have browned and loosened from the pepper.
- Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
- Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
- Remove the skins from the red bell peppers and the garlic.
- Place the red bell peppers, jalapeno and garlic in a food processor.
- Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
- Once the rest of the vegetables have roasted, set aside to cool slightly.
- In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
- Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.
- Spread the remaining enchilada sauce over the rolled enchiladas.
- Bake for 20-25 minutes or until heated through.
- Top with remaining cheese and cilantro and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Red Pepper Recipe