These Rojo Enchiladas Are Made Extra Special & Have A Secret Ingredient Baked Right In The Sauce!

For this recipe, you can use any vegetables that you like and you can cut them up in advance and put them in the fridge if you are short on time. You can soften up the tortillas in some oil to make them easier to roll up and to keep them from falling apart. It is important to remember not to let them get crispy though because this will make them harder and rolling them up will be more difficult. This recipe makes enough for six servings but you can double the ingredients if you want to enjoy them again the next day.

Let's Get Started!

The Ingredients To Gather:

1 Zucchini

2 Yellow Squash,

1 Red Onion

8 Mushrooms

Salt And Pepper

Olive Oil – For Grilling

3 cups Enchilada Sauce (homemade Or Canned)

12 Corn Tortillas

Vegetable Oil, For Frying

3 cups Grated Monterey Jack Cheese

2 Green Onions

4 Roma Tomatoes

Chopped Cilantro

Crumbled Queso Fresco Or Cotija Cheese

The Step By Step Directions To Follow:

Heat a grill or grill pan. Grill the vegetables, sprinkling with salt and pepper, until nice grill marks formed and vegetables are slightly tender but not overly so. Remove from the grill and cut the vegetables into a large dice. Mix together and set aside.

Heat 1/2 inch vegetable oil in a small skillet over medium heat. Using tongs, fry tortillas one at a time for only ten seconds per side (don't allow to crisp.) Remove from oil and place on a paper towel-lined plate to drain.

Preheat the oven to 375 degrees F.

Using tongs, dunk one tortilla in the sauce. Lay it on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. Top with some cheese and green onion. Roll the tortilla, place it seam side down in a 9 x 13 inch baking pan.

Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco.

Finished!

These veggie enchiladas are so fantastic you may never eat enchiladas any other way ever again. Have you tried these enchiladas yet?

Let Us Know What You Thought!

Article Source: The Pioneer Woman