Roasted Veggie Enchiladas with Chipotle Sauce

This was absolutely delicious! The chipotle enchiladas sauce is on another post. Here's a healthy vegetarian meal. I am addicted to roasting any and all vegetables, it just adds a nice natural carmelization to them and brings out incredible flavors. If you aren't a fan, you can sautee any veggies first and use them that way.

Shopping List:

1 zucchini

1 small to medium cauliflower

2 poblano peppers

1 head of roasted garlic

corn tortillas

1 avocado

3 tbsp sour cream

1 lime

cojita cheese

chiptole enchiladas sauce

1. Dice all veggies small and the same size. Put on a sheet pan and toss in a few light drizzles of EVOO. S&P. Chop the top off the head of garlic, drizzle with EVOO and wrap in foil. Place alongside the veggies. Roast in a 400 degree oven for about 20-30 minutes until a bit browned and soft.

2. Heat the enchiladas sauce in pan. Make sure your corn tortillas are room temp.

3. This can get a bit messy! Dip a tortilla in the sauce, place in a baking dish, add veggies and a garlic clove or two, wrap and set the side. Repeat until the dish is full. Add about 1/3 cup of sauce on top. Sprinkle with a bit of cojita cheese and cook in a 375 degree oven for about 20 minutes.

4. Mix the sour cream with about 1 tbsp lime juice. Drizzle on top of the enchiladas and add a bit more cojita cheese and some diced avocado.

Enjoy!

Tip: I royally messed these up and had broken tortillas all over the place. If that happens make it rustic and just layer like a lasagna. Works perfectly!