Roasted Vegetable Enchiladas


1 lb. tomatillos, husked and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled
1-2 jalapenos, stemmed (I used one for a slight kick)
extra virgin olive oil
2  Cups homemade or low-sodium vegetable or chicken broth
1/2  Cup Mexican crema or creme fraiche (I substituted sour cream)
8  Cups vegetables, cut into 1/2-inch cubes (I used zucchini, yellow squash, red onion, sweet potato, cremini mushrooms, sweet peppers, and cauliflower)
kosher salt and freshly ground black pepper
12 small corn or 8 medium whole wheat tortillas
1-2 cups Mexican melting cheese (like Asadero, Monterey Jack, Pepper Jack, Cheddar, or a combination of the above)
white onion, thinly sliced for garnish
fresh cilantro, chopped for garnish


To make the sauce, preheat oven broiler.

Place the tomatillos, onion, garlic, and jalapeno on a large rimmed baking sheet.

Place directly under the broiler and broil for 8-10 minutes, turning halfway through, until the tomatillos are soft and blotchy black in spots. Remove and reduce the oven heat to 400° F.

Puree tomatillo mixture until smooth in blender or food processor.

Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add the puree and cook for several minutes until darker and thicker.

Add the broth and crema. Reduce heat to medium-low, partially cover, and simmer 30 minutes until reduced and thickened.

Once the sauce has thickened, season to taste with salt.

Meanwhile, to roast the vegetables spread the cubed vegetables on a large rimmed baking sheet (or two baking sheets).

Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper.

Roast in preheated 400° F oven for 20-30 minutes, until golden and tender.

Remove from the oven and set aside.

To assemble the enchiladas, warm tortillas in the microwave until pliable.

Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish.

Roll a portion of the roasted vegetables into each tortilla with a little cheese and place in the baking dish.

Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.

Bake in preheated 400° F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling.

Garnish with onion and cilantro and serve.

Serves 4



About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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