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Roasted Vegetable Enchiladas With Chipotle Chili Sauce

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“This recipe comes from Browneye on the Cooking Light board. I love these enchiladas and really don't miss the meat. You can use any old vegetables you want to, but this combination provides texture, bulk and taste.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 425º.
  2. Place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
  3. Spread vegetables in a single layer in a casserole dish coated with cooking spray. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
  4. Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.
  5. Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
  6. Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.
  7. Add the tomato sauce, chipotle chile. Cook until slightly thickened.
  8. Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
  9. Heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. Stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
  10. Spoon extra enchilada sauce over the top, and top with cheese.
  11. Bake at 350º for about 20 minutes, until cheese is melted and heated through. Serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.

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