Shape Magazine's Roasted Veggie Enchiladas

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup reduced-sodium chicken broth or 1 cup vegetable broth
• 8 ounces fresh tomatillos, husked, rinsed and halved
• 1/2 medium onion, quartered
• 3/4 cup fresh cilantro
• 2 jalapenos, quartered
• 3 garlic cloves
• 1/2 teaspoon salt
• 1/8 teaspoon ground cumin
• nonstick cooking spray
• 2 cups peeled butternut squash, cut into 1/2 inch pieces
• 1 russet potato, peeled and cut into 1/2 inch pieces
• 1 red bell pepper, seeded and chopped
• 1/2 onion, chopped
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, finely chopped
• salt and pepper, to taste
• 2 teaspoons canola oil
• 1 cup reduced-fat monterey jack cheese
• 12 corn tortillas or 12 wheat flour tortillas, 6 inch
• 1/4 cup crumbled cotija cheese (or french feta)

Recipe

• 1 sauce:.
• 2 combine all ingrdients in a heavy saucepan on high heat. cover and bring to a boil.
• 3 decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
• 4 uncover and let cool for 10 minutes.
• 5 transfer mixture to a blender and puree. set aside.
• 6 enchiladas:.
• 7 preheat over to 400.
• 8 coat a large, shallow baking pan with cooking spray.
• 9 toss squash, potato, bell pepper, onion, mushrooms and minced garlic in a large bowl. sprinkle with salt and pepper. drizzle with oil and toss to coat.
• 10 transfer veggies to baking pan.
• 11 roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
• 12 let mixture cool, then stir in 3/4 cup each sauce and jack cheese.
• 13 heat a griddle/heavy frying pan over med.-high heat.
• 14 mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
• 15 coat 13x9x2 glass baking dish with cooking spray.
• 16 spoon 1/3 cup sauce over bottom of dish.
• 17 place 1/4 cup veggie mixture in center of 1 tortilla and roll up. place enchiladas seam side down in dish. repeat with remaining torts.
• 18 pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
• 19 cover with foil and bake until enchiladas are heated through, about 25 minutes.
• 20 serve immediately.