Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas

Give me vegetables and I WILL roast them!
Put them in a tortilla, add cheese and a spicy Ancho Chile/Tomatillo Sauce and I will LOVE them!

This tasty enchilada recipe takes some time to prepare - but it comes together really 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, corn, yellow squash or zucchini during the Summer growing season. I am a big fan of tomatillos and this Ancho Chile Tomatillo sauce adds a warm heat and subtle tanginess while adding just the right amount of background flavor that doesn't over power the taste or texture of the vegetables. This was a big hit at the dinner table.

 

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Category: Vegetarian
Cuisine: Mexican
Ingredients:
  • 6 to 8 tomatillos, husked, rinsed and cut in half
  • 1 medium yellow onion, sliced
  • 3-4 cloves of garlic, peeled
  • 2 Ancho Chiles
  • 2 Tablespoons canola oil
  • 2 cups vegetable or chicken broth
  • 1/2 cup fat free half and half (If calories and fat are your friends, you can use heavy whipping cream here)
  • 8 cups in-season vegetables, peeled and diced
  • 2 Tablespoon Yucatan Recado Rojo Rub
  • 12 corn tortillas
  • 1 cup reduced fat Monterey Jack cheese
Instructions:
  1. Reconstitute Dried Ancho Chiles in hot water for about 5 minutes, drain. Remove stems and cut open to remove seeds.
  2. Roast tomatillos (cut side down), sliced onion and peeled garlic on a baking sheet under the broiler of the oven 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.
  3. Reduce oven temperature to 400 degrees.
  4. In a bowl combine diced vegetables, 1 Tablespoon oil and Yucatan Recado Rojo Rub spices. Mix well to coat.
  5. Spread vegetables on a baking sheet and roast about 25 minutes. Turn vegetables several times during cooking.
  6. Combine tomatillos, garlic, onion and chiles to a blender or food processor. Process to a smooth puree. (Mixture will be hot, take protective measures when using the blender or food processor with hot contents.)
  7. Heat 1 Tablespoon of the oil in a medium to large pot over medium high heat. Add puree to hot oil and stir constantly until sauce becomes darker and thicker, 4-5 minutes.
  8. Add broth and half and half and reduce the heat. Simmer sauce for about 30 minutes. If sauce gets too thick add a little water.
  9. Warm the tortillas in the oven or microwave for 1 minute to soften for easier rolling.
  10. In a 13x9 baking dish, add a little of the sauce to the bottom of the dish - spread evenly.
  11. 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.
  12. Pour the remaining sauce on the tops of the tortillas and add cheese on the top of the sauce.
  13. Bake in the oven about 15 minutes until cheese is melted and bubbling.
  14. 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.
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