Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the tortillas are gluten-free.


"Age is something that doesn't matter, unless you are a cheese." -Luis Bu˝uel

The refrigerator light goes on...

Sometimes when I am creating a new recipe it is based on a dish that I had in a restaurant that I think I could do better. This enchilada dish was one of those. The problem with the restaurant recipe was that it was bland. The veggies were not mushy, however, and I was impressed with the texture, but not the spices.

The original had steamed the carrots and jicama to softness, but by simply letting them rest in the warm oven for a few minutes as in this recipe, the crunchy veggies get cooked just enough to be soft, but not mushy. It also makes this essentially a one pot meal which I always love.

The key is to roast the onions and peppers - as the roasting will bring out their flavor - then adding the carrots and jicama on top so the onions and peppers continue to cook while the carrots and jicama cook just to crisp-tender.



Roasted Vegetable Enchiladas

Servings: 2 | Serving size: 3 enchiladas

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe also requires making Tomatillo Salsa

This recipe does not make very good leftovers, but some people like leftover enchiladas.

1 tsp olive oil
1 small onion (thinly sliced)
1 medium red bell pepper (seeded and thinly sliced)
1 tsp chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper (optional)
1 large carrot (peeled and cut into matchstick)
1/4 small jicama (peeled and cut into matchstick)
4 ounces reduced fat Monterey Jack cheese (shredded; divided)
1/4 cup fresh cilantro
6 corn tortillas
1/2 cup tomatillo salsa

Roasted Vegetable Enchiladas recipe from Dr. Gourmet
Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, add the olive oil and swirl to coat the pan.

Add the onions, toss, and return the pan to the oven.

Roast for about 5 minutes, then add the peppers and toss. Return the pan to the oven and continue roasting for about 5 minutes.

Remove the pan and add the chili powder, cumin, paprika, and cayenne, then stir to mix well.

Return the pan to the oven. Roast for another 10 minutes, tossing about every 5 minutes.

Remove from the oven and place the carrots and jicama in the pan on top of the other vegetables.

Return the pan to the oven and turn the oven off. Let the pan sit in the oven for 10 minutes.

While the vegetables are in the oven, divide half of the cheese between the six tortillas. Spread the cheese evenly over the tortillas.

Top the cheese with the cooked vegetables, and add the cilantro, divided evenly over the tortillas.

Roll each tortilla, with its contents, into a tube and place 3 on each plate (use oven proof dishes).

Top the three enchiladas on each plate with the tomatillo salsa and the remaining cheese.

Roast under the broiler for about 5 minutes, or until the cheese is melted.


Nutrition Facts

Serving size: 3 enchiladas

Servings: 2

Amount Per Serving

Calories 372 Calories from Fat 141
% Daily Value
Total Fat 14g 23%
    Saturated Fat 8g 33%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 426mg 19%
Total Carbohydrates 40g 16%
    Dietary Fiber 13g 561%
    Sugars 17g
Protein 20g
Vitamin A 453% Vitamin C 308%
Calcium 49% Iron 12%
Vitamin K 27 mcg Potassium 1028 mg
Magnesium 71 mg