Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the tortillas are gluten-free.
"Age is something that doesn't matter, unless you are a cheese." -Luis Buñuel
The refrigerator light goes on...
Sometimes when I am creating a new recipe it is based on a dish that I had in a restaurant that I think I could do better. This enchilada dish was one of those. The problem with the restaurant recipe was that it was bland. The veggies were not mushy, however, and I was impressed with the texture, but not the spices.
The original had steamed the carrots and jicama to softness, but by simply letting them rest in the warm oven for a few minutes as in this recipe, the crunchy veggies get cooked just enough to be soft, but not mushy. It also makes this essentially a one pot meal which I always love.
The key is to roast the onions and peppers - as the roasting will bring out their flavor - then adding the carrots and jicama on top so the onions and peppers continue to cook while the carrots and jicama cook just to crisp-tender.
Roasted Vegetable Enchiladas
Servings: 2 | Serving size: 3 enchiladas
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe also requires making Tomatillo Salsa
This recipe does not make very good leftovers, but some people like leftover enchiladas.
| 1 tsp | olive oil |
| 1 small | onion (thinly sliced) |
| 1 medium | red bell pepper (seeded and thinly sliced) |
| 1 tsp | chili powder |
| 1/2 tsp | paprika |
| 1/8 tsp | cayenne pepper (optional) |
| 1 large | carrot (peeled and cut into matchstick) |
| 1/4 small | jicama (peeled and cut into matchstick) |
| 4 ounces | reduced fat Monterey Jack cheese (shredded; divided) |
| 1/4 cup | fresh cilantro |
| 6 | corn tortillas |
| 1/2 cup | tomatillo salsa |
Place a large skillet in the oven and preheat the oven to 325°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the onions, toss, and return the pan to the oven.
Roast for about 5 minutes, then add the peppers and toss. Return the pan to the oven and continue roasting for about 5 minutes.
Remove the pan and add the chili powder, cumin, paprika, and cayenne, then stir to mix well.
Return the pan to the oven. Roast for another 10 minutes, tossing about every 5 minutes.
Remove from the oven and place the carrots and jicama in the pan on top of the other vegetables.
Return the pan to the oven and turn the oven off. Let the pan sit in the oven for 10 minutes.
While the vegetables are in the oven, divide half of the cheese between the six tortillas. Spread the cheese evenly over the tortillas.
Top the cheese with the cooked vegetables, and add the cilantro, divided evenly over the tortillas.
Roll each tortilla, with its contents, into a tube and place 3 on each plate (use oven proof dishes).
Top the three enchiladas on each plate with the tomatillo salsa and the remaining cheese.
Roast under the broiler for about 5 minutes, or until the cheese is melted.
Serve.
Nutrition Facts
Serving size: 3 enchiladas
Servings: 2
Amount Per Serving
| Calories 372 | Calories from Fat 141 |
| % Daily Value |
| Total Fat 14g | 23% |
| Saturated Fat 8g | 33% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 37mg | 12% |
| Sodium 426mg | 19% |
| Total Carbohydrates 40g | 16% |
| Dietary Fiber 13g | 561% |
| Sugars 17g | |
| Protein 20g |
| Vitamin A 453% | Vitamin C 308% |
| Calcium 49% | Iron 12% |
| Vitamin K 27 mcg | Potassium 1028 mg |
| Magnesium 71 mg | |