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!
- 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
- 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 ½ 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 ½ 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.