One thing my dad’s family did for Christmas Eve was make Enchiladas and Feijoada for dinner. This year, I resurrected the Enchiladas for Christmas Eve dinner and they were delicious! For Make-It Monday, I am sharing my recipe. I hope you like it. Quantities below are for 6-8 enchiladas. I made quite a bit more than this by increasing the potatoes, mushrooms, and sauce quantities. I also didn’t use the whole container of ricotta. I made 28.
1 onion, roughly chopped
1/2 red bell pepper and 1/2 yellow bell pepper, chopped
1/2 cup sliced fresh mushrooms
2 red potatoes cubed
1 medium sweet potato, cut into 1/2-inch pieces
1 small head broccoli, roughly chopped
1 small head cauliflower, roughly chopped
2 teaspoons olive oil
6-8 corn tortillas (8 inches), warmed
1.5 cups enchilada sauce (I use both red and green sauce- Trader Joe’s Salsa Verde watered down works wonderfully in a pinch. I loved the Sweet Creek sauces we used.)
1 small container whole milk ricotta
shredded cheese (I used a mix of raw cheddar and goat milk cheddar)
Preheat the oven to 400 degrees. Chop the veggies into small uniform pieces, about 1/4-1/2 inch. Things that cook faster like broccoli and cauliflower can be a little larger than the things that cook slowly like potatoes and sweet potatoes. Toss in a bowl with some olive oil and a little salt and pepper. Place on a baking sheet in a thin layer in the oven for 25-30 minutes or until tender and some of the edges are beginning to brown. Stir a couple of times during the roasting to prevent burning and to evenly roast.
Here are my chopped veggies in 2 pans ready to mix.
Warm the tortillas before assembly. I use the stove to heat both sides of the tortilla. They could alternately be wrapped in foil and heated with the veggies until warmed through.
Prepare your baking dish with several tablespoons of enchilada sauce on the bottom of the pan. Spread a teaspoonful of enchilada sauce on the tortilla and spread it around. Add a small teaspoon of ricotta cheese and spread on one side of the tortilla. Spoon in some roasted veggies and sprinkle with a tiny amount of cheese. Roll and place in the baking dish seam side down. It really helps if the seam is placed in such a way that the tortilla wants to unroll towards the other rolls. Note the enchilada sauce on the bottom of the pan.
Bake at 350 for 25-30 minutes until heated through and cheese is melted. These are out of the oven.
Serve warm with Spanish rice and salad.
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