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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!
Course main
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Kristl Story, TheBudgetDiet.com

Ingredients

  • 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

Instructions

  1. Put diced vegetables in a large zip top bag, add the olive oil and toss until coated.
  2. Spread on a large, rimmed baking sheet and season with salt and pepper.
  3. Roast at 450 for 15 minutes until slightly tender.
  4. Remove from oven, put vegetables in a large bowl and stir in cream cheese until blended.
  5. Change oven temperature to 350.
  6. Pour 1/2 of the can of enchilada sauce on the bottom of a 9 x 13 pan.
  7. 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.
  8. Spread 2 tablespoons of the vegetable filling in the center of the tortilla, roll and place seam side down in the pan.
  9. Repeat with the remaining tortillas and filling.
  10. Pour the remaining 1/2 can of sauce over the top and spread to cover.
  11. Sprinkle with cheese.
  12. Cover with aluminum foil and bake at 350 for 25 minutes, and then uncover and bake 10 minutes more.
  13. Let sit 10 minutes before serving.