I made this recipe tonight and it was full of wonderful flavors and healthy too. I followed the recipe step by step with one small addition of a jalapeño pepper along with my poblano pepper to add a little spice to the sauce. It took me 1.5 hours from start to finish but so worth it. I have a couple of enchiladas left over for lunches tomorrow. I don’t use canned products so everything from the chopped tomatoes to the pinto beans was fresh. I soaked the beans overnight. I clean up along the way so by the time it came out of the oven I only had the casserole dish and dinner plates to clean up. Not too bad. In my opinion, better than any restaurant and everyone loved it.
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.
9 Reviews for Roasted Vegetable Enchiladas
This sauce is way better than store bought, canned sauce. I will use this in all my enchilada recipes.
This is not just one of the best enchilada recipes, but one of the best recipes I've EVER tried! This will surely become a staple in my house. I added a tablespoon of white cheddar cheese to each tortilla which only ups the calories a little. This recipe cost me an hour and a half in the kitchen, but if you can find the time every now and again, it is soooooooo worth it :)
Delicious, spicy enchilada sauce! I will never buy a canned enchilada sauce again! Not only do I know what is in the sauce we are going to eat, but is is waaaayyyy better than the store bought version! I will use it on chicken enchiladas too! Yum!
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!