Make Ahead
Roasted Vegetable Enchiladas
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28 Reviews
Becky B.
April 5, 2022
I have a question. I made these for an event tonight that’s been postponed a week. I’m afraid to freeze because of all the sour cream. Has anyone tried freezing them. Do you think they’d last a week in the refrigerator? Thanks!
Susan S.
January 7, 2019
I have made these many times...my husband and I love them. I too cut the squash and onions in 1/2 inch or less cubes. I also roast the peppers first, remove and put in the bag and then roast the squash and onions for about 20 minutes while the peppers sweat and I remove the skins. For the tortillas, I wrap them all together in a fairly damp flour sack towel and microwave for 1 minute...they become soft without added oil. We prefer queso fresco to jack cheese.
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.
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?
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?
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.
Lastly, I don't have a food processor and my blender did just fine.
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?
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?
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.
Lastly, I don't have a food processor and my blender did just fine.
Terri N.
August 21, 2018
I didn't bother taking the skins off the peppers, and I think it worked fine.
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!
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.
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.
Pascale P.
June 1, 2018
I would like to make these tonight so I hope I hear back...
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?
Am I missing something? Thank you. Can't wait to try this recipe tonight!
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?
Am I missing something? Thank you. Can't wait to try this recipe tonight!
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 :)
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!
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