Make Ahead

Roasted Vegetable Enchiladas

August 31, 2010
13 Ratings
Photo by Bobbi Lin
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

Test Kitchen Notes

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
  • 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)
In This Recipe
  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.

See what other Food52ers are saying.

  • Susan Shelling Lopes
    Susan Shelling Lopes
  • Terri Nestel
    Terri Nestel
  • Jennie
  • Lizthechef
  • nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!