Roasted Vegetable Enchiladas
This tasty enchilada recipe takes some time to prepare, but it comes together quickly once the vegetables are roasted and the sauce is ready. I used white corn tortillas, you could use yellow or even flour tortillas if you want. Feel free to modify the recipe based on what vegetables are in season. I could certainly see adding asparagus, green beans, or zucchini during the summer growing season, or some butternut squash or parsnips in the winter. I am a big fan of tomatillos and the Ancho Chile/tomatillo sauce that we make in this recipe adds warmth and subtle tang. It delivers just the right amount of background flavor without overpowering the taste or texture of the vegetables.
Prep Time: 30 min.
Cooking Time: 90 min.
Servings: 4
Cooking Method: Roasting
Category: Vegetarian
Cuisine: Mexican
Ingredients:
- 2 Ancho Chiles
- 6 to 8 tomatillos, husked, rinsed and cut in half
- 1 medium yellow onion, sliced
- 3-4 cloves of garlic, peeled
- 3 Tablespoons canola oil, divided
- 8 cups bell peppers, yellow squash, and corn, or other in-season vegetables, peeled if necessary and diced
- 2 Tablespoons Pollo Asado Seasoning
- 2 cups vegetable broth
- 1/2 cup half and half or heavy whipping cream
- 12 corn tortillas
- 1 cup Monterey jack cheese
Instructions:
- Reconstitute Dried Ancho Chiles in hot water for about 15 minutes. Drain the chiles, remove the stems and cut them open to remove seeds.
- While the chiles soak, put tomatillos (cut side down), sliced onion, and peeled garlic on a baking sheet and place them under the broiler, on the high setting, for 4-5 minutes. Tomatillos will turn soft and the skin will be black and blistered. Carefully turn the vegetables and roast the other side for an additional 2 minutes.
- Reduce oven temperature to 400°F.
- In a bowl combine diced vegetables, 2 Tablespoons oil and Pollo Asado Seasoning. Mix well to coat.
- Spread vegetables on a baking sheet and roast about 25 minutes. Turn vegetables several times during cooking. When they are done set aside until they are cool enough to handle.
- While vegetables roast, combine tomatillos, garlic, onion and chiles in a blender or food processor. Process to a smooth puree.
- Heat 1 Tablespoon of the oil in a medium pot over medium high heat. Add tomatillo puree to hot oil and stir constantly until sauce becomes darker and thicker, 4-5 minutes.
- Add broth and half and half to tomatillos and reduce the heat. Simmer sauce for about 30 minutes. If sauce gets too thick add a little water.
- Warm the tortillas in the oven or microwave for 1 minute to soften for easier rolling.
- In a 13x9 baking dish, add a little of the tomatillo sauce to the bottom of the dish - spread evenly.
- Working with 1 tortilla at a time, fill the middle of the tortilla with the roasted vegetables and roll into a tube. Place tortilla in the baking dish seam side down. Continue rolling and placing rolled tortillas in dish, nestling them close together to prevent them from unrolling.
- Pour the remaining sauce on the tops of the tortillas and add cheese on the top of the sauce.
- Bake in the oven about 15 minutes until cheese is melted and bubbling.
- Let the enchiladas sit for a few minutes when they come out of the oven. The cheese will set up a bit and make them easier to serve.
