by nannydeb
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A&M's Testing Notes:
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3
red bell peppers, cut into 4 large pieces, seeds and stem removed
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2
zucchini squash, cut into one inch chunks
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2
yellow squash, cut into one inch chunks
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1/2
yellow onion, cut into one inch chunks
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1
medium jalapeno, cut in half, seeded and stem removed
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2
whole cloves garlic, skin on
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olive oil for drizzling
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8 ounces
light sour cream
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2 tablespoons
fresh cilantro, chopped, divided
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1 teaspoon
cumin
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salt and pepper
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6-7
corn tortillas
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1 cup
queso fresco, crumbled (if not available, you could use chevre or Monterrey Jack cheese)
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Preheat oven to 400 degrees.
Ask the hotline about this step!Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
Ask the hotline about this step!Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
Ask the hotline about this step!Remove the red bell peppers once the skins have browned and loosened from the pepper.
Ask the hotline about this step!Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
Ask the hotline about this step!Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
Ask the hotline about this step!Remove the skins from the red bell peppers and the garlic.
Ask the hotline about this step!Place the red bell peppers, jalapeno and garlic in a food processor.
Ask the hotline about this step!Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
Ask the hotline about this step!Once the rest of the vegetables have roasted, set aside to cool slightly.
Ask the hotline about this step!In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
Ask the hotline about this step!Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.
Ask the hotline about this step!Spread the remaining enchilada sauce over the rolled enchiladas.
Ask the hotline about this step!Bake for 20-25 minutes or until heated through.
Ask the hotline about this step!Top with remaining cheese and cilantro and serve.
Ask the hotline about this step!I have extra peppers from recipe "auditions" - nice way for me to use them. My kind of recipe, very easy to play with ingredients - looks delicious!
This looks GREAT!
Does the jalapeno get roasted with the vegetables? Or is it added to sauce raw?
Kristen is the Senior Editor of food52.
I made these tonight for my volunteer group, and everyone loved them! Its difficult finding a recipe that works for someone that is vegetarian and another that is fructose intolerant (no tomatoes, no corn, no fruit etc.) but this was perfect! Thanks for sharing the recipe :)