This recipe is Ree’s take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 3/4 teaspoon chili powder, plus more for sprinkling
- 3/4 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 poblano pepper, seeded and thinly sliced
- 1 red onion, thinly sliced
- 1 yellow squash, halved and cut into half-moons
- Kosher salt and freshly ground black pepper
- 16 corn tortillas
- Two 15-ounce cans green enchilada sauce
- 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
- Chopped fresh cilantro, for topping
- Sour cream, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 526 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 22 g |
| Cholesterol | 52 mg |
| Sodium | 1616 mg |
Reviews
These are super easy to make and very satisfying. I make refried beans on the side!!
I thought these were very good. I make it more as an enchilada bake (I don’t roll the enchiladas). These are in my regular dinner rotation now.
This was not successful for me. The whole dish was a huge sloppy mess. Won’t ever make these again.
Made these yesterday. They were good. I did add black beans and used grain free tortillas. Would char the veggies a bit more for additional flavor. Overall good recipe.
These were delicious! I’ll be making this again and again!
This was delicious. I thought I saw red sauce on the show this morning but I followed directions and used the green. I think the green is a little spicier but after I added sour cream it was perfect. I will make this again. I did add a red bell pepper to the vegetables.