Roasted Vegetable Enchiladas With Chipotle Chili Sauce Recipes

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

Steps:

• For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
• Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
• Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
• Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
• Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
• Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
• Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

Steps:

• Heat olive oil in large saucepan over medium heat.
• Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
• Add chili powder and cumin and cook, stirring frequently, 2 minutes.
• Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
• Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
• Add water if mixture is too thick, and add additional salt and pepper to taste.
• Serve in warm bowls with warm tortillas.

Steps:

• Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
• Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
• Put cooled veggie mixture in a food processor and pulse a few times (do not puree). Add the veggies to the chickpea mixture and combine. Puree the tomatoes and mix them with the enchilada sauce. Pour some of the combined sauce into the bottom of a greased baking dish. Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. Repeat with all the tortillas. Pour the rest of the sauce on top of the rolled tortillas. Cover with cheese. Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.