Shape Magazines Roasted Veggie Enchiladas Recipes

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

VEGETABLE ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

VEGGIE ENCHILADAS

Steps:

• In a large frying pan, melt 3 tablespoons unsalted butter.
• Heat butter and oil together and fry tortillas for about 5 seconds on each side.
• Remove as soon as they become limp and drain on paper towels.
• In a separate pan, sauté onion in the remaining butter until transparent.
• Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
• Sauté for 5 minutes, stirring occasionally.
• Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
• Top with a heaping tablespoon of Monterey Jack cheese.
• Roll up and place seam-side down in a 9 x 13-inch dish.
• When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
• Enchiladas may be covered and refrigerated overnight at this point.
• Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
• Serve with a dollop of sour cream and green onions.

SHAPE MAGAZINE'S ROASTED VEGGIE ENCHILADAS

Steps:

• Sauce:.
• Combine all ingrdients in a heavy saucepan on high heat. Cover and bring to a boil.
• Decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
• Uncover and let cool for 10 minutes.
• Transfer mixture to a blender and puree. Set aside.
• Enchiladas:.
• Preheat over to 400.
• Coat a large, shallow baking pan with cooking spray.
• Toss squash, potato, bell pepper, onion, mushrooms and minced garlic in a large bowl. Sprinkle with salt and pepper. Drizzle with oil and toss to coat.
• Transfer veggies to baking pan.
• Roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
• Let mixture cool, then stir in 3/4 cup each sauce and Jack cheese.
• Heat a griddle/heavy frying pan over med.-high heat.
• Mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
• Coat 13x9x2 glass baking dish with cooking spray.
• Spoon 1/3 cup sauce over bottom of dish.
• Place 1/4 cup veggie mixture in center of 1 tortilla and roll up. Place enchiladas seam side down in dish. Repeat with remaining torts.
• Pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
• Cover with foil and bake until enchiladas are heated through, about 25 minutes.
• Serve immediately.