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Roasted Vegetable Enchiladas Recipe

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This recipe for Roasted Vegetable Enchiladas is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Broccoli (1 head), cut into small florets
8 oz Button Mushrooms, sliced 1/4"
10 oz Zucchini, small dice
10 oz Carrots, small dice
8 oz Corn Kernels
10 oz Yellow Squash, small dice
1/4 Cup Olive Oil
3 TBS Fresh Cilantro, chopped
2 tsp Kosher Salt
2 tsp Ground Black Pepper
12 ea 6" Corn Tortillas, heated until pliable
3 cups Coloradito Sauce, see recipe
8 oz Shredded Jack Cheese (or Cheddar)
Sour Cream, Cilantro
Directions:
Directions:
"1. Mix the vegetables with the olive oil, cilantro, salt, and pepper in a bowl, then spread them out on a sheet pan to roast until the vegetables are cooked through.
2. Heat the tortillas then dip them in the sauce, put 1/3 of a cup of vegetables in each tortilla, roll, and place seam side down in a baking dish. When all the tortillas are filled and rolled, cover with 2 cups of the sauce and reserve the remaining sauce for service, then top with cheese.
3. Place in a 350 degree F oven for approximately 15-20 minutes until the enchiladas are heated through and the cheese is melted. The internal temperature should reach 145 F for 15 seconds.
Hold hot at 145F for service.

Serving Suggestions: Garnish with sour cream and chopped cilantro. Serve with black beans and spanish rice."
Number Of Servings:
Number Of Servings:
6

 

 

 

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