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Vegetarian Enchiladas
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Cinco de Mayo Recipe: Homemade Vegetarian Enchiladas
Ingredients
  • 1 lb . roasted Anaheim Peppers peeled, seeded and chopped
  • 1 14 oz . can Diced Tomatoes drained
  • 1 large Onion chopped
  • 2-3 cloves of Garlic chopped
  • 1-2 tablespoons olive oil for grilling vegetables
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Mexican Oregano
  • 2 cups Vegetable Broth low sodium, if available
  • Corn Tortillas I like the blend of whole wheat/corn tortillas from our local farmer's market
  • 8 oz . sharp cheddar cheese grated
  • 8 oz . jack cheese grated
  • salt and pepper to taste
Instructions
  1. Drizzle whole Anaheim Peppers with Olive Oil
  2. Roast in the oven at 375 F until soft (approximately 40-60 minutes). Make sure to flip them every 10 minutes (I use tongs to handle them)
  3. Peel, seed, and chop the Anaheim Peppers when cool enough to handle
  4. Sauté onion and garlic in a large saucepan over medium heat until soft and translucent (do not allow to brown)
  5. Add peppers, spices, tomatoes and vegetable broth and simmer over medium heat (I like to cook this sauce so that it is reduced a bit because it allows the flavors to meld)
  6. Using an immersion blender, blend until smooth (if you like chunks, don't blend as long)
  7. Preheat oven to 350
  8. Spread a layer of sauce on the bottom of a deep baking dish
  9. Layer tortillas, sauce, and cheese
  10. Bake for 30 minutes or until cheese has melted
  11. Serve with sour cream, diced tomatoes, or your topping of choice