Marry This Pioneer Woman Summer Vegetable Enchiladas recipe is a cheesy and flavorful recipe, which is made with poblano pepper and yellow squash. It’s the perfect weeknight dinner, ready in about 47 minutes.
Jump to RecipePioneer Woman Summer Vegetable Enchiladas Recipe Ingredients
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 3/4 teaspoon chili powder, plus more for sprinkling
- 3/4 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 poblano pepper, seeded and thinly sliced
- 1 red onion, thinly sliced
- 1 yellow squash, halved and cut into half-moons
- Kosher salt and freshly ground black pepper
- 16 corn tortillas
- Two 15-ounce cans green enchilada sauce
- 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
- Chopped fresh cilantro, for topping
- Sour cream, for serving
How To Make Pioneer Woman Summer Vegetable Enchiladas
- Roast the vegetables: Preheat your oven to 450°F (230°C). On a rimmed baking sheet, toss the cherry tomatoes, olive oil, chili powder, cumin, minced garlic, poblano pepper, red onion, and yellow squash with 1 teaspoon of salt and a few grinds of pepper. Roast for 7 to 10 minutes, tossing once, until the vegetables are browned and tender.
- Prepare the tortillas: Using metal tongs, warm each corn tortilla directly over a medium stovetop burner for about 30 seconds per side to make them pliable and slightly browned. Set them aside.
- Set up for assembly: Pour one can of enchilada sauce into the bottom of a 9×13-inch baking dish. Pour the other can into a shallow bowl.
- Assemble the enchiladas: Dip one tortilla into the bowl of enchilada sauce to coat it. Place it on a plate and sprinkle a line of Monterey Jack cheese down the center, then top with some of the roasted vegetables. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Bake until bubbly: Pour any remaining enchilada sauce from the bowl over the rolled tortillas in the dish. Sprinkle with the remaining cheese and a little extra chili powder. Bake for 15 to 17 minutes, until the sauce is hot and bubbly.
- Rest and serve: Let the enchiladas rest for 10 minutes before serving. This helps them hold together. Garnish with fresh cilantro and serve with sour cream on the side.
Recipe Tips
- How do I keep my corn tortillas from cracking? Don’t skip the step of warming the tortillas over an open flame or in a hot, dry skillet. This makes them soft and pliable, which is essential for rolling them without cracking.
- How do I get the most flavor from the vegetables? Roasting them at a high temperature is key. This caramelizes their natural sugars and gives them a slightly charred, smoky flavor that you wouldn’t get from just sautéing them.
- How do I prevent my enchiladas from falling apart? There are two secrets: don’t overfill the tortillas, and let the finished dish rest for 10 minutes after baking. Resting allows the sauce and cheese to set up, which helps the enchiladas hold their shape when you serve them.
- Can I use a different kind of cheese? Yes. While Monterey Jack is classic, a Colby-Jack blend, a Mexican cheese blend, or a spicy pepper jack would all be delicious in this recipe.
What To Serve With Vegetable Enchiladas
This hearty vegetarian dish is a complete meal, but it pairs wonderfully with classic Tex-Mex sides:
- Cilantro-lime rice
- Black beans or refried beans
- A simple side of guacamole or fresh pico de gallo
- A crisp corn salad
How To Store Vegetable Enchiladas
Refrigerate: Store leftover enchiladas tightly covered in the refrigerator for up to 4 days. Reheat: Reheat individual portions in the microwave or place the entire casserole dish back in a 350°F (175°C) oven for about 20 minutes, until heated through.
Summer Vegetable Enchiladas Nutrition Facts
- Calories: 526 kcal
- Carbohydrates: 55g
- Protein: 22g
- Fat: 26g
- Saturated Fat: 12g
- Sodium: 1400mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I make these enchiladas ahead of time?
Yes. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
Can I add a protein to this recipe?
Absolutely. Cooked, shredded chicken or seasoned ground beef would be a delicious addition to the vegetable filling.
Can I use flour tortillas instead of corn?
You can, but the texture will be different. Corn tortillas are traditional for enchiladas and tend to hold up better in the sauce. Flour tortillas will result in a much softer, almost dumpling-like texture.
Try More Recipes:
- Pioneer Woman Vegetable Quesadillas Recipe
- Pioneer Woman Crazy Bark Recipe
- Pioneer Woman Surf And Turf Skillet Recipe
Pioneer Woman Summer Vegetable Enchiladas Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes17
minutes526
kcalA cheesy and flavorful vegetarian enchilada casserole packed with a colorful mix of summer vegetables roasted with smoky spices.
Ingredients
1 cup cherry tomatoes
1 poblano pepper, 1 red onion, 1 yellow squash
16 corn tortillas
2 (15-oz) cans green enchilada sauce
3 cups grated Monterey Jack cheese
3 cloves garlic, minced
3 tbsp olive oil
Spices: 3/4 tsp each chili powder & cumin, salt, pepper
Toppings: cilantro, sour cream
Directions
- Preheat oven to 450°F (230°C). Toss all vegetables and garlic with olive oil and spices; roast for 7-10 minutes until tender.
- Warm the corn tortillas over a stovetop burner to make them pliable.
- Pour one can of enchilada sauce into a 9×13-inch dish. Pour the other can into a shallow bowl.
- Dip each tortilla in the sauce, fill with cheese and roasted vegetables, and roll up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Top with remaining sauce and cheese and bake for 15-17 minutes until bubbly.
- Rest for 10 minutes before garnishing and serving.
Notes
- Roasting the vegetables is a key step for developing deep flavor.
- Warming the tortillas before rolling prevents them from cracking.
- Letting the enchiladas rest after baking is crucial for them to set properly.
- For a spicier version, use pepper jack cheese and add a diced jalapeño to the vegetable mix.
