Roasted Vegetable Enchiladas with Salsa Roja

Roasted Vegetable Enchiladas with Salsa Roja - A Delicious Mexican Delight!
Looking for a delicious and healthy Mexican dish that's easy to make? Try our Roasted Vegetable Enchiladas with Salsa Roja recipe! This dish is perfect for vegetarians and meat-lovers alike, and it's packed with flavor and nutrients.
Ingredients (serves 4):

For the Roasted Vegetables:

- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste

For the Salsa Roja:

- 4 large tomatoes, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste

For the Enchiladas:

- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the vegetables are roasting, make the salsa roja. In a blender or food processor, combine the chopped tomatoes, onion, garlic, jalapeño pepper, cilantro, olive oil, salt, and pepper. Blend until smooth.
4. When the vegetables are done, remove them from the oven and reduce the oven temperature to 350°F.
5. To assemble the enchiladas, spoon some of the salsa roja onto the bottom of a 9x13 inch baking dish. Dip each tortilla into the salsa roja to coat it, then fill it with some of the roasted vegetables and shredded cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining salsa roja over the top of the enchiladas, then sprinkle with the remaining shredded cheese and chopped cilantro.
7. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve the enchiladas hot, garnished with additional cilantro if desired.
Appearance and Taste:
These Roasted Vegetable Enchiladas with Salsa Roja are a feast for the eyes and the taste buds! The colorful roasted vegetables and vibrant salsa roja make for a beautiful presentation, while the combination of flavors and textures is simply irresistible. The roasted vegetables are tender and slightly caramelized, while the salsa roja is tangy, spicy, and full of fresh herbs. The melted cheese adds a creamy richness that ties everything together. This dish is sure to become a new favorite in your household!
Type of Dish: Vegetarian Enchiladas
Main Ingredients: Roasted Vegetables, Salsa Roja, Corn Tortillas