Author Notes: This is my version of an enchilada sauce that I’ve had at Mother’s Cafe & Garden here in Austin. I love roasted vegetables of any kind and this dish was created out of leftovers. – nannydeb —nannydeb
Food52 Review: If you’re tempted to change the recipe due to the simple list of ingredients, in a word—don’t. The roasted red pepper, jalapeño and garlic make a good sauce and baking the enchiladas takes it to another level. The roasted sauce, caramelized veggies and creamy cheese all combine for a great vegetarian meal. – FrozenFoodie
This recipe also appears in the story, The “Argument Enchiladas” I’ll Never Make Again—but Always Crave. —The Editors
red bell peppers, cut into 4 large pieces, seeds and stem removed
zucchini squash, cut into 1-inch chunks
yellow squash, cut into 1-inch chunks
yellow onion, cut into 1-inch chunks
medium jalapeño, cut in half, seeded and stem removed
whole cloves garlic, skin on
olive oil for drizzling
ounces light sour cream
tablespoons fresh cilantro, chopped, divided
salt and pepper
cup queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)
- Preheat oven to 400 F°.
- Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
- Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
- Remove the red bell peppers once the skins have browned and loosened from the pepper.
- Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
- Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
- Remove the skins from the red bell peppers and the garlic.
- Place the red bell peppers, jalapeno and garlic in a food processor.
- Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
- Once the rest of the vegetables have roasted, set aside to cool slightly.
- In an 8×8 baking dish, spread a large spoonful of the sauce on the bottom.
- Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.
- Spread the remaining enchilada sauce over the rolled enchiladas.
- Bake for 20-25 minutes or until heated through.
- Top with remaining cheese and cilantro and serve.
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Photo by Bobbi Lin
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