ISO Browneye's roast vegetable enchilada recipe?

[newtricks]

Does anybody have it or know what I'm talking about? I think it has a chipotle sauce. And I *think* it's Browneye. I did a search about six different ways and got nothing.

We're having a Cinco de Mayo party and need a veg entree.

TIA.

[sneezles]

Here it is:

* Exported from MasterCook *

Roasted Vegetabe Enchiladas with Chipotle Chili Sauce

Recipe By :Paula (aka: browneye)
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small crookneck squash -- diced
1 small sweet potato -- diced
1/2 cup corn kernels
3 cloves garlic
1/2 red bell pepper -- diced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup red onion -- chopped
1 small tomato -- seeded and diced
1 1/2 teaspoons ground cumin -- divided
1 teaspoon coriander
1 1/2 ounces spinach leaves, whole -- chopped (about1/4 bag baby spinach leaves)
1 can chopped green chile -- (such as Ortega)
1/2 cup chopped cilantro
8 corn tortilla
4 ounces queso fresco -- crumbled and divided

1 1/2 tablespoons flour
1 1/2 tablespoons chile powder
1/2- 1 chiptole chili in adobo -- diced
8 fluid ounces tomato sauce
3/4 cup vegetable broth (or chicken)
1/4 cup water
1/2 avocado -- sliced
1/2 cup fat-free sour cream
2 green onion -- sliced



Preheat oven to 425º. Place olive oil in In a 9X9 baking dish. Place squash, sweet potato, corn, garlic, red pepper, 1 tsp. cumin, coriander, salt, pepper, and toss. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes. Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.

Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin. Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened. Add the tomato sauce, chipotle chile, and water. Cook until slightly thickened. Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13X9 X 2 baking dish.
Heat the corn tortilla, one at a time, in a nonstick skillet ove medium-low heat brushed with a little oil until soft and pliable. Stuff with about 2-3 tblps of the vegetable mixture and about 2 tblp. cheese, roll up and place seam side down in the baking dish coated with sauce. Spoon extra enchilada sauce over the top, and top with cheese.

Bake at 350º for about 20 minutes, until cheese is melted and heated through. Serve topped with sliced avocado, chopped cilantro and sour cream.

Description:
"By Paula"
Cuisine:
"Mexican"

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Per Serving (excluding unknown items): 382 Calories; 11g Fat (24.9% calories from fat); 14g Protein; 62g Carbohydrate; 9g Dietary Fiber; 13mg Cholesterol; 971mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

NOTES :

Serve with FF sour cream and chopped cilantro. (try whirling cilantro, sourcream in a blender to serve)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[newtricks]

Sneezles,
Thanks for the quick reply. I would have gotten back to you sooner but dh went into the hospital with a ruptured appendix soon after I posted! Obviously the cinco de mayo party is in question but I'm definitely trying the enchiladas.
Thanks again.

[sneezles]

Originally posted by newtricks
but dh went into the hospital with a ruptured appendix soon after I posted! Obviously the cinco de mayo party is in question but I'm definitely trying the enchiladas.
Thanks again.

Oh my gosh!!! How awful for him! Hope that he has a speedy recovery!! A ruptured apendix has always been one of those things that I have worried over...would I recognize it?...would one of the boys have one without me around? I remember when they were young and they said they had a tummy ache I would first ask where it hurt and then start poking them , probably not the best way but I think I would freak if it happen!