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Roasted Vegetable Enchiladas With Chipotle Chili Sauce Recipe

Roasted Vegetable Enchiladas With Chipotle Chili Sauce Recipe

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Roasted Vegetable Enchiladas With Chipotle Chili Sauce

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Ingredients:

Serving

2 tsp olive oil
1 crookneck yellow squash (diced )
1 sweet potato (diced )
1/2 cup corn kernel
3 garlic cloves
1/2 red bell pepper (diced )
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 cup red onion (chopped )
1 tomato (seeded and diced )
1 1/2 tsp ground cumin (divided )
1 1/2 tsp chili powder
1 tsp coriander (optional)
1 1/2 oz spinach leaves (whole, chopped
1 (4 oz) can chopped green chili peppers (such as ortega)
1/2 cup chopped fresh cilantro (optional)
6 corn tortillas
4 oz queso fresco or 4 oz farmer cheese, crumbled and divided
1 cup monterey jack cheese (shredded )
1 1/2 tbsp flour
1 1/2 tbsp chili powder
1/4 tsp dried chipotle powder (or to taste)
8 oz tomato sauce
1 cup vegetable broth

Directions:

Preheat oven to 425º.
Place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
Spread vegetables in a single layer in a casserole dish coated with cooking spray. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.
Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.
Add the tomato sauce, chipotle chile. Cook until slightly thickened.
Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
Heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. Stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
Spoon extra enchilada sauce over the top, and top with cheese.
Bake at 350º for about 20 minutes, until cheese is melted and heated through. Serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	406.8 Kcal (1703 kJ)
Calories from fat	184.79 Kcal
		% Daily Value*
Total Fat	20.53g	32%
Cholesterol	48.64mg	16%
Sodium	1413.65mg	59%
Potassium	584mg	12%
Total Carbs	39.36g	13%
Sugars	8.52g	34%
Dietary Fiber	5.7g	23%
Protein	17.87g	36%
Vitamin C	31.1mg	52%
Vitamin A	0.9mg	29%
Iron	6.9mg	38%
Calcium	480.6mg	48%

Amount Per 100 g
Calories	160 Kcal (670 kJ)
Calories from fat	72.68 Kcal
		% Daily Value*
Total Fat	8.08g	32%
Cholesterol	19.13mg	16%
Sodium	556.01mg	59%
Potassium	229.7mg	12%
Total Carbs	15.48g	13%
Sugars	3.35g	34%
Dietary Fiber	2.24g	23%
Protein	7.03g	36%
Vitamin C	12.2mg	52%
Vitamin A	0.3mg	29%
Iron	2.7mg	38%
Calcium	189mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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