Roasted Vegetable and Cheese Enchiladas

Slice four or five medium yellow summer squash, a red sweet pepper, a yellow sweet pepper, and four green onions.  Spread in a single layer on a Pam-greased baking sheet. Sprinkle with salt.  Put under the broiler.  Turn every 2 minutes until they have brown spots on all sides.  Turn oven down to bake at 350.
Heat 10 whole wheat tortillas, one at a time, in a dry frying pan or griddle.  Stack on a plate.

Microwave four cups of frozen spinach. Salt to taste.
Grate about two cups of cheese (mozzarella and a little cheddar)

Open two small cans of diced green chiles, and three cans of red enchilada sauce.

Spray a 9×12 baking pan with Pam.

Put 1 oz of cooked spinach (I used a black Volrath disher to measure), 1/8 of the grated cheese, 1/8 of the roasted veggies, and a heaping teaspoon of diced chiles on a tortilla.  Roll it up and place in the baking pan.  Repeat until you have 8 in a row across the pan, then put the last two at right angles lengthwise along one long edge.

Pour the three cans of sauce over the enchiladas.  Sprinkle any extra cheese and chiles over the top.  Place in oven and bake until cheese on top is lightly browned and sauce is bubbling — 30 to 40 min.

Serve hot with a nice Shiraz.

3 Responses to “Roasted Vegetable and Cheese Enchiladas”

  1. Allen says:

    Woops, those fractions should have been 1/10s instead of 1/8s up there, as there are 8 total enchiladas. The black-handled disher is a #30 or 1 oz. one.

  2. kicking_k says:

    What is Pam? (Other than my mum.)

  3. Allen says:

    Pam is vegetable oil in a spray can. Handy for greasing things without actually adding a noticeable amount of fat to the recipe.

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