O send out thy light and thy truth: let them lead me; let them bring me unto thy holy hill, and to thy tabernacles. Psalms 43:3

And as all have not faith, seek ye diligently and teach one another words of wisdom; yea, seek ye out of the best books words of wisdom; seek learning, even by study and also by faith. D&C 88:118

The kids

The kids

Monday, January 6, 2014

Make It Monday- Roasted Veggie Enchiladas

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)
chili powder

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.

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After roasting, season with chili powder and adjust the salt and pepper. Cool while setting up your assembly line for the enchiladas. Turn down oven to 350. December 2013 482

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. December 2013 471Roll 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.  December 2013 472

After filling all the tortillas, pour enchilada sauce on top. Sprinkle a little cheese on top to. These enchiladas are ready for the oven. December 2013 475

Bake at 350 for 25-30 minutes until heated through and cheese is melted. These are out of the oven.

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Serve warm with Spanish rice and salad.

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Other bloggers are participating in Make-It Monday. Feel free to link at Kathy’s Cluttered Mind.

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