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.
- 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
- Reconstitute Dried Ancho Chiles in hot water for about 5 minutes, drain. Remove stems and cut open to remove seeds.
- 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.
- Reduce oven temperature to 400 degrees.
- In a bowl combine diced vegetables, 1 Tablespoon oil and Yucatan Recado Rojo Rub spices. Mix well to coat.
- Spread vegetables on a baking sheet and roast about 25 minutes. Turn vegetables several times during cooking.
- 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.)
- 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.
- 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.
- 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 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.