Roasted Vegetable Enchiladas
Servings
2Serving size
3 enchiladasThis recipe can be multiplied. This recipe does not make very good leftovers, but some people like leftover enchiladas. This recipe also requires making Tomatillo Salsa
Serve with Tomatillo Salsa
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (thinly sliced) |
| 1 medium Red bell peppers (seeded and thinly sliced) |
| 1 tsp. Chili powder |
| 1/2 tsp. Paprika |
| 1/8 tsp. Cayenne pepper (optional) |
| 1 large Carrots, raw (peeled and cut into matchstick) |
| 1/4 small Jicama (peeled and cut into matchstick) |
| 4 Ounces Reduced fat monterey jack cheese (shredded; divided) |
| 1/4 cup Coriander (cilantro) leaves, raw |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
Instructions
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the onions, toss, and return the pan to the oven.
Roast for about 5 minutes, then add the peppers and toss. Return the pan to the oven and continue roasting for about 5 minutes.
Remove the pan and add the chili powder, cumin, paprika, and cayenne, then stir to mix well.
Return the pan to the oven. Roast for another 10 minutes, tossing about every 5 minutes.
Remove from the oven and place the carrots and jicama in the pan on top of the other vegetables.
Return the pan to the oven and turn the oven off. Let the pan sit in the oven for 10 minutes.
While the vegetables are in the oven, divide half of the cheese between the six tortillas. Spread the cheese evenly over the tortillas.
Top the cheese with the cooked vegetables, and add the cilantro, divided evenly over the tortillas.
Roll each tortilla, with its contents, into a tube and place 3 on each plate (use oven proof dishes).
Top the three enchiladas on each plate with 2 Tablespoons tomatillo salsa each and the remaining cheese.
Roast under the broiler for about 5 minutes, or until the cheese is melted.
Serve.
Serve this recipe with one of these vegetable side dishes.
Tomatillo Salsa
Combine all ingredients and refrigerate for at least 4 hours to let the flavors blend. Overnight is best.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Sometimes when I am creating a new recipe it is based on a dish that I had in a restaurant that I think I could do better. This enchilada dish was one of those. The problem with the restaurant recipe was that it was bland. The veggies were not mushy, however, and I was impressed with the texture, but not the spices.
The original had steamed the carrots and jicama to softness, but by simply letting them rest in the warm oven for a few minutes as in this recipe, the crunchy veggies get cooked just enough to be soft, but not mushy. It also makes this essentially a one pot meal which I always love.
The key is to roast the onions and peppers – as the roasting will bring out their flavor – then adding the carrots and jicama on top so the onions and peppers continue to cook while the carrots and jicama cook just to crisp-tender.