This recipe was so worth the time commitment. Don't skimp, do the whole thing! I used one can of diced tomatoes w/ green chilies instead of chopping tomatoes. Added a good spice level, as well. I served them with lime, cilantro and sliced avocado. Will definitely make this again!
Roasted Vegetable Enchiladas
From EatingWell: September/October 2007
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.
10 Reviews for Roasted Vegetable Enchiladas
These enchiladas are great - - all the Mexican flavor, but not the heaviness that sometimes comes with Mexican food....and, of course, fast and easy (I roasted the veggies the day before and used canned sauce and the whole thing came together fast and easy once I got home from work).
OMG! Sooooo good!! Yes, this recipe takes FOREVER to make, but the end result is well worth it! The homemade enchilada sauce is really what makes this recipe great, so it would be completely adaptable for burritos or fajitas. I'm not sure how spicy this recipe is when followed, because I substituted one chipotle pepper in adobe sauce for the chipotle powder but it really had some heat which I love, but way too much for my 2 year old. There are a lot of great recipes on this site, but I felt this one tasted like something you would have at a fantastic Mexican restaurant! Try it and you will see!!!
My husband made these for dinner one night and they were wonderful! The sauce seems a little cumbersome but the falvor was most excellent. We will definately make these again.
Made this last night for my meat-and-potatoes-loving boyfriend and he pronounced it "very good!" I wholeheartedly agree; it was awesome. The sauce could probably be used for other dishes as well. It did take quite awhile to prepare, but we went from scratch to table in just over 1.5 hrs.