Roasted Vegetable Enchiladas
Chuy's is one of my favorite Tex-Mex restaurants, and I've been missing their Roasted Vegetable Enchiladas ever since we moved! My solution? Create my own recipe, and I can proudly say they're as good as Chuy's!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Ingredients
- 2 zucchini diced
- 2 yellow squash diced
- 1 onion diced (easy & cheap shortcut - use frozen!)
- 1 red bell pepper diced (easy & cheap shortcut - use frozen green bell pepper!)
- 1 tablespoon olive oil
- 2 oz. cream cheese softened
- 15 oz. can red enchilada sauce
- 12 white corn tortillas 6-inch
- 8 oz. colby-jack cheese or mexican blend cheese shredded
Instructions
-
Put diced vegetables in a large zip top bag, add the olive oil and toss until coated.
-
Spread on a large, rimmed baking sheet and season with salt and pepper.
-
Roast at 450 for 15 minutes until slightly tender.
-
Remove from oven, put vegetables in a large bowl and stir in cream cheese until blended.
-
Change oven temperature to 350.
-
Pour 1/2 of the can of enchilada sauce on the bottom of a 9 x 13 pan.
-
If your tortillas are not super fresh and will break when you roll them, microwave a few at a time for about 10 seconds to make them pliable.
-
Spread 2 tablespoons of the vegetable filling in the center of the tortilla, roll and place seam side down in the pan.
-
Repeat with the remaining tortillas and filling.
-
Pour the remaining 1/2 can of sauce over the top and spread to cover.
-
Sprinkle with cheese.
-
Cover with aluminum foil and bake at 350 for 25 minutes, and then uncover and bake 10 minutes more.
-
Let sit 10 minutes before serving.
Ooh this sounds sinful but good!
This is one of my favorite ways to eat veggies!