Roasted Vegetable Enchiladas

By nannydeb
August 31, 2010
26 Comments


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. - nannydebnannydeb

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, jalapeño 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

This recipe also appears in the story, The "Argument Enchiladas" I'll Never Make Again—but Always Crave.
The Editors

Serves: 4-6

Ingredients

  • 3 red bell peppers, cut into 4 large pieces, seeds and stem removed
  • 2 zucchini squash, cut into 1-inch chunks
  • 2 yellow squash, cut into 1-inch chunks
  • 1/2 yellow onion, cut into 1-inch chunks
  • 1 medium jalapeño, 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 Monterey Jack cheese)

Directions

  1. Preheat oven to 400 F°.
  2. Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
  3. Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
  4. Remove the red bell peppers once the skins have browned and loosened from the pepper.
  5. Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
  6. Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
  7. Remove the skins from the red bell peppers and the garlic.
  8. Place the red bell peppers, jalapeno and garlic in a food processor.
  9. Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
  10. Once the rest of the vegetables have roasted, set aside to cool slightly.
  11. In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
  12. 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.
  13. Spread the remaining enchilada sauce over the rolled enchiladas.
  14. Bake for 20-25 minutes or until heated through.
  15. Top with remaining cheese and cilantro and serve.

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Reviews (26) Questions (1)

26 Comments

cindy September 16, 2018
These were good, however I prefer a thinner enchilada sauce. Loved using all of the veggies.
 
Terri N. August 21, 2018
This is so good! I could eat that sauce by the spoonful. Actually, I did eat the sauce by the spoonful. :-) I just stacked the tortillas and fillings in layers rather than rolling them. I could make this recipe every day for a week and not get tired of it!
 
NMPate August 18, 2018
This is very good. I would probably add some green chile to the sauce if I made it again because a little heat would enhance it in my opinion but there is a lot of flavor there without it too. Depending on the size of your squash you will need to do some chopping after roasting. Store bought corn tortillas are very dry so you can’t really roll them without the, breaking. Heat a few at a time in the microwave with a slightly damp paper towel around them. Or heat the sauce and heat each tortilla in the sauce prior to adding the filling and youll have a coating of sauce inside and out. You can use oil too but then you have added oil which I wouldn’t like.
 
Jes A. June 24, 2018
Just made this. VERY tasty. And surprised at how good the sauce is! I was scared the jalapeño would be too spicy, but its not, and I don't do spice at all.<br /><br />I substituted flour tortillas. My tortillas stuck to the glass dish I used, even with the sauce on the bottom, should I have sprayed it first? Or put more sauce down?<br /><br />I struggled a bit with deskinning the red peppers, they had to cook longer and even still had to really work them, any tips or tricks?<br /><br />And lastly, the inside mixture released water and the tortillas are a bit soggy now, fine for eating right away, but not sure if they will be okay tomorrow.<br /><br />Lastly, I don't have a food processor and my blender did just fine.<br /><br />
 
Terri N. August 21, 2018
I didn't bother taking the skins off the peppers, and I think it worked fine.
 
Jane W. June 16, 2018
We always dip the corn tortillas in hot vegetable oil for few seconds and then fill and roll. Doesn't fall apart when you do that. Not too long or it turns into a chip.
 
Susan June 16, 2018
I’ll have to try this. Thanks Jane 🌺
 
Jane W. June 16, 2018
You r welcome
 
A2SusieQ June 12, 2018
I, too, had difficulty rolling the tortillas without them cracking and unrolling. I diced my filling a bit smaller than 1” cubes, and did not overfill. I second Jennie’s request for tips on rolling. They tasted delicious and I will make them again!!
 
Terri N. August 21, 2018
I wondered about the 1" cubes too, so I cut the fillings into strips. But I didn't roll them anyway. I put 2 tortillas down, added the fillings, and topped with 2 more tortillas. It was great!
 
Jennie June 11, 2018
I made these last night and they tasted great! <br /><br />The ingredients didn't come close to fitting in an 8x8" pan - maybe my zucchinis were too big, but i had a lot extra. Just enough sauce - might make a little more in the future for saucier enchiladas. I also had a lot of trouble with rolling the corn tortillas. I would take any advice on working with the tortillas for a tight roll. I think I will dice my zucchini smaller next time too - 1/2" cubes or maybe sticks, instead of 1" cubes. Fun and tasty, though it took a long time to come together.
 
Susan June 1, 2018
Susan Shifman<br />I’m looking forward to making this for my husband and I. <br />
 
Pascale P. June 1, 2018
I would like to make these tonight so I hope I hear back... <br />I need a slight clarification- the only vegetables IN the enchiladas are the yellow and green squash, right? The sauce uses all of the peppers? <br />Am I missing something? Thank you. Can't wait to try this recipe tonight!
 
Author Comment
nannydeb June 1, 2018
Squashes and onion IN the enchiladas. Or any leftover veggies you have!<br />
 
Hope M. June 1, 2018
I think if you read the recipe, ALL the cut vegetables involve the zucchini,squash, onion, and jalapeno. The peppers are removed seperately in step 4 the peppers ONLY are removed early once they brown. In step 10 the vegetables are removed and in step 12 the rest of the veggies (squash and Zucc, and onion) are put IN the tortillas. Red peppers,jalapeno,and roasted garlic go in sauce.
 
Hope M. June 1, 2018
Thanks for sharing such a great personal story! Nerves and anxiety always seem to rise at inconvenient times, but I am glad you made it through.... I look forward to trying this YUMMY sounding recipe~!
 
Kgiersch March 15, 2014
DELICIOUS! I added chicken and omitted the cheese, but followed the sauce to a T. Perfect touch of spice. I will definitely make this dish again.
 
KKT January 8, 2012
I made these tonight for my volunteer group, and everyone loved them! Its difficult finding a recipe that works for someone that is vegetarian and another that is fructose intolerant (no tomatoes, no corn, no fruit etc.) but this was perfect! Thanks for sharing the recipe :)
 
Author Comment
nannydeb January 13, 2012
I'm so glad that you enjoyed these enchiladas!
 
Lizthechef September 1, 2010
I have extra peppers from recipe "auditions" - nice way for me to use them. My kind of recipe, very easy to play with ingredients - looks delicious!
 
marley16 September 1, 2010
can't wait to try this!
 
Author Comment
nannydeb September 1, 2010
Thanks everybody!
 
drbabs August 31, 2010
Yum, and I love that you used leftovers.
 
dymnyno August 31, 2010
Sounds and looks delicious!
 
Sagegreen August 31, 2010
Ditto: Great!
 
TheWimpyVegetarian August 31, 2010
This looks GREAT!