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
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Ingredients
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3
red bell peppers, cut into 4 large pieces, seeds and stem removed
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2
zucchini squash, cut into 1-inch chunks
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2
yellow squash, cut into 1-inch chunks
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1/2
yellow onion, cut into 1-inch chunks
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1
medium jalapeño, cut in half, seeded and stem removed
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2
whole cloves garlic, skin on
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olive oil for drizzling
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8 ounces
light sour cream
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2 tablespoons
fresh cilantro, chopped, divided
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1 teaspoon
cumin
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salt and pepper
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6-7
corn tortillas
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1 cup
queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)
Directions
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Preheat oven to 400 F°.
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Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
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Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
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Remove the red bell peppers once the skins have browned and loosened from the pepper.
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Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
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Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
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Remove the skins from the red bell peppers and the garlic.
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Place the red bell peppers, jalapeno and garlic in a food processor.
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Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
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Once the rest of the vegetables have roasted, set aside to cool slightly.
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In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
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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.
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Spread the remaining enchilada sauce over the rolled enchiladas.
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Bake for 20-25 minutes or until heated through.
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Top with remaining cheese and cilantro and serve.
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!
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