Shape Magazine’s Roasted Veggie Enchiladas

Jun 04, 2023June 4, 20230 0
Shape Magazine's Roasted Veggie Enchiladas recipe
in Mexican

Prep

30 min

Cook

40 min

Ready In

1 hour 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup reduced-sodium chicken broth or 1 cup vegetable broth
8 ounces fresh tomatillos , husked , rinsed and halved
1/2 medium white onion , quartered
3/4 cup fresh cilantro
2 jalapenos , quartered
3 garlic cloves
1/2 teaspoon salt
1/8 teaspoon ground cumin
nonstick cooking spray
2 cups peeled butternut squash , cut into 1/2 inch pieces
1 russet potato , peeled and cut into 1/2 inch pieces
1 red bell pepper , seeded and chopped
1/2 white onion , chopped
8 ounces cremini mushrooms , sliced
3 garlic cloves , finely chopped
salt and pepper , to taste
2 teaspoons canola oil
1 cup reduced-fat monterey jack cheese
12 corn tortillas or 12 wheat flour tortillas , 6 inch
1/4 cup crumbled Cotija cheese ( or French feta )

Nutrision Information

Servings Per Recipe
6
Calories
384
Sugar
6g
Fat
17g
If you love Mexican cuisine, these Roasted Veggie Enchiladas by Shape Magazine are a must-try. Made with a delicious blend of roasted butternut squash, potato, bell pepper, onion, and mushrooms, these enchiladas are bursting with flavor and nutrients. The tangy tomatillo sauce gives these enchiladas a little kick, while the soft tortillas and melted cheeses balance out the dish with their creaminess. These enchiladas are a great option for a cozy dinner with friends or family, or for meal prepping ahead of time. The leftovers are just as delicious and can be easily reheated in the oven or microwave.

Instructions

1.Preheat oven to 425 degrees F.
2.Combine chicken broth, tomatillos, onion, cilantro, jalapenos, garlic, salt, and cumin in a blender. Puree until smooth and set aside.
3.Line a baking sheet with foil and coat with nonstick cooking spray. Toss together butternut squash, potato, bell pepper, onion, mushrooms, garlic, salt, pepper, and canola oil until well combined. Transfer to baking sheet and roast in preheated oven for 25 minutes.
4.Spread 1/2 cup of the tomatillo mixture in the bottom of a 9x13 inch baking dish. Dip each tortilla into remaining tomatillo mixture and fill with roasted vegetables. Roll up and place seam side down in baking dish.
5.Pour remaining tomatillo mixture over enchiladas and top with Monterey Jack and Cotija cheeses.
6.Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.

PROS

These enchiladas are hearty and filling, packed with nutritious vegetables and flavors of Mexico.

They are a great vegetarian option for a satisfying meal.

CONS

This recipe can be time-consuming and requires a little prep work, which might not be suitable for those with busy schedules.

Some of the ingredients, such as tomatillos and Cotija cheese, may not be readily available in all grocery stores.

HEALTH & BENEFITS

These enchiladas are rich in vitamins and antioxidants from the vegetables, which support overall health and wellbeing.
They are a great source of dietary fiber and can help with digestion and weight management.

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