These quick and easy Cheese and Veggie Enchiladas have plenty of melty cheese and a flavorful sauce, but they also pack a healthy amount of veggies.
Course Main Course
Cuisine American, Mexican
Prep Time 1hour
Cook Time 25minutes
Total Time 1hour25minutes
Author Elizabeth at thewildolive.org
2tsp.ancho chile powder
2cupsfinely diced oniondivided
¼cupolive or grapeseed oil
16corn tortillasGoya or la Banderita
4cupsshredded cheese such as Pepper Jack or Mexican Blenddivided
2cupsdiced sautéed veggies such as zucchini, corn, bell pepper, etc.
Preheat oven to 400.
Combine chile powders, flour, oregano, and black pepper in a small bowl and set aside.
Place ¼ cup of the onion in a small bowl of water and set aside.
Saute remaining onions in oil in large saucepan. When onions are tender and translucent, add garlic and saute one minute. Stir in tomato paste and saute another minute.
Add seasoning and flour mixture and stir. You may need to add a bit more oil if necessary to make sure all the flour and seasonings are incorporated into a paste. Sautee a minute or two to “bloom” the flavors.
Add broths and whisk to combine. Bring sauce to a boil and cook 5 minutes or so to thicken and develop flavors, whisking occasionally. Season to taste with salt.
Pour a thin layer of sauce in a 13 x 9 casserole dish.
Place tortillas in tortilla warmer (or wrap in a damp paper towel and then a clean kitchen towel) and microwave until hot (30-60 seconds).
Lay a tortilla, one at a time on the counter. Cover with 2 Tbsp each of the shredded cheese and veggies. Fold edges over middle and place in pan, seam side down. You will have to continually “scooch” the enchiladas around to snuggly fit them all in the pan.
When all the enchiladas are in the pan, cover with remaining sauce and top with remaining shredded cheese.
Cover pan with foil and bake 15 mins. Uncover and bake 10 minutes more until cheese is melted and sauce is bubbling around edges. Tip: if your pan is shallow and the foil might touch the cheese, spray the underside of the foil with non-stick cooking spray.
Serve with reserved onion sprinkled over top.
Recipe courtesy of Elizabeth at www.thewildolive.org