Garden Enchiladas Recipe | Fresh Veggie Enchilada Delight
Garden Enchiladas
Garden Enchiladas
Ingredients
- 4 red bell peppers, seeded and cut into strips
- 2 red onions, thinly sliced
- 2 tsp olive oil
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 4 cups sour cream
- ½ cup lemon juice
- ½ tsp salt
- 1 cup (2 sticks) butter
- 1½ cups all-purpose flour
- 24–30 fresh tomatillos (or 48 oz canned, peeled)
- ½ yellow onion, chopped
- 6 serrano chiles
- 5 garlic cloves
- ½ cup cilantro, chopped
- ½ tbsp ground cumin
- ½ tbsp oregano
- ½ tbsp salt
- Fresh lime juice, to taste
- 3 diced tomatoes
- 1 garlic clove
- ½ cup diced yellow onion
- 2 tbsp cooking oil
- 3 cups white rice
- 1 tsp salt
- 1 tsp vegetable base
- ¼ tsp ground cumin
- ½ cup peas (frozen ok)
- ½ cup diced carrots, fresh
- ½ cup corn kernels
- 5 garlic cloves
- 4 jalapeños
- ½ red onion
- 2 lbs black beans
- 1 tsp salt
- ¼ tsp ground cumin
- Oil (vegetable or olive), for sautéing
- 12 cups packed baby spinach
- 16 corn tortillas
Instructions
Step 1
**Step 1: Roast the Vegetables** Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven warms up, slice 2 red bell peppers and 1 large yellow onion into thin strips — no need to be perfect here, rustic cuts work great. Toss them right on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Give everything a good mix with your hands or a spatula, then pop it in the oven for about 25–30 minutes, stirring once halfway through, until the peppers are blistered and the onions are soft and lightly caramelized.
Step 2
Preheat your oven to 400°F and line a sheet pan with parchment paper. Toss the peppers and onions in a large bowl with olive oil, then sprinkle in paprika, black pepper, white pepper, garlic powder, onion powder, and salt. Give everything a good mix with your hands until the veggies are evenly coated. Spread them out in a single layer on the prepared pan and roast for about 20 minutes, stirring once halfway through. You'll know they're ready when they're tender but still hold their shape—look for slightly caramelized edges without any mushiness.
Step 3
Grab a medium stockpot and toss in your sour cream, fresh lemon juice, and a pinch of salt. Add 3 cups of water, then set the pot over medium-low heat. You're looking for gentle warming here—not a rolling boil—so keep that heat low and stir occasionally as the sour cream slowly melts and everything starts to come together. After about 5-7 minutes, give it a good whisk until the mixture is silky and smooth, then pull it off the heat.
Step 4
Start by melting 3 tablespoons of butter in a small saucepan over medium-low heat. Once it's fully melted and foamy, whisk in 3 tablespoons of all-purpose flour, stirring constantly for about 2 minutes until the mixture turns a light golden color and smells nutty. This is your roux, and it should have a smooth, paste-like consistency. While the roux cools slightly, grab a medium bowl and whisk together your sour cream mixture (which should already be prepared from the previous step). Slowly pour about a third of the warm roux into the sour cream while whisking vigorously—this prevents curdling. Once it's combined and smooth, whisk in the remaining roux in two more additions, scraping the sides of the bowl as needed. Keep stirring until you have a silky, lump-free sauce that coats the back of a spoon. Set this aside while you assemble the enchiladas.
Step 5
Remove the papery husks from fresh tomatillos and rinse away any sticky residue under cool water. If you're using canned tomatillos, drain them well and set aside. Place fresh tomatillos on a baking sheet and roast in a 425°F oven for 15 minutes, or broil for 7 minutes until the skins blister and develop light brown spots. You can also char them directly over a gas flame with tongs, turning until all sides are evenly blackened—watch carefully so they don't burn.
Step 6
In your food processor, pulse the yellow onion, serranos, garlic, cilantro, cumin, oregano, and salt until finely chopped but not completely smooth—think a coarse salsa texture. Transfer the mixture to a pot and warm it over medium heat for about 5 minutes, stirring occasionally, until the onions turn translucent and your kitchen smells incredible. Squeeze in that fresh lime juice for an extra zing, then bring the sauce to a gentle simmer. Let it bubble softly for 8-10 minutes until it thickens slightly, then set it aside to cool while you prepare the rest of your enchiladas.
Step 7
Grab your food processor and pulse the tomatoes, garlic, and remaining onion until you have a coarse, bright red puree—no need to make it completely smooth, a little texture is nice. Set a fine-mesh strainer over a large measuring cup or bowl and pour in the puree, letting the juices drip through while you press gently with the back of a spoon to extract as much liquid as possible (save that flavorful pulp for another use or discard it). Stir in 3 cups of water until everything's well combined, then taste and season with a pinch of salt if needed. Set this vibrant tomato base aside for now—we'll bring it to a gentle simmer in a few minutes.
Step 8
Start by warming your saucepan over medium heat and adding a splash of oil along with your rice. Let it toast gently, stirring occasionally, until each grain takes on a lovely nutty aroma and turns a soft golden tan — this usually takes about 3 to 4 minutes. Now sprinkle in your salt, vegetable base, and cumin, stirring well so the spices bloom and coat the rice evenly. Pour in the tomato water and bring the whole mixture to a gentle boil, letting it bubble away for exactly 5 minutes while you prep your vegetables. Once that’s bubbling nicely, reduce the heat to low, cover the pan, and let it simmer quietly for 10 minutes — resist the urge to peek! After the timer goes off, stir in your peas, diced carrots, corn, and that last ¼ cup of onion, mixing everything together so it’s evenly distributed. Cover the pan again and let it cook for just 5 more minutes, until the vegetables are tender and fragrant and your kitchen smells like comfort itself.
Step 9
Start by gathering your aromatics: mince 3 cloves of garlic, 1-2 jalapeños (seeds removed if you prefer milder heat), and about ½ cup of onion. You can also pulse everything together in a food processor if you'd rather save time — just give it a few quick pulses so it stays chunky, not puréed. Grab your largest pot and toss in those aromatics along with 2 (15-ounce) cans of black beans (drained and rinsed), 1 teaspoon of salt, and 1 teaspoon of ground cumin. Pour in 4 cups of water — enough to cover everything by about an inch — and bring it up to a gentle simmer over medium heat. Let that bubble away for about 45 minutes to an hour, stirring occasionally, until the beans are tender and the liquid has reduced into a cozy, flavorful broth. Taste and adjust seasoning if needed — maybe a pinch more salt or cumin — then you're ready for the next step.
Step 10
Grab your largest skillet and warm that teaspoon of oil over medium heat. Toss in the baby spinach and cover with a lid—watch as it transforms from vibrant green to beautifully wilted in about 2-3 minutes. You'll know it's ready when the leaves have collapsed down and lost that raw crunch. If you're lucky enough to have a comal or griddle, that's perfect for this step too!
Step 11
Warm your tortillas first — this is what makes them pliable instead of cracking when you roll. Grab each tortilla and quickly dip both sides in a shallow bowl of warm water, just for a second or two per side. Then lay them on your preheated grill or skillet over medium-high heat and let them toast for about 15-20 seconds per side, until you see light golden spots and they feel soft and pliable. If you're using the microwave method instead, stack 2-3 tortillas between damp paper towels and zap for 30-45 seconds until warm and flexible.
Step 12
Warm your tortillas on a hot skillet over medium-high heat for about 30 seconds per side until they're pliable and lightly spotted. Sprinkle 2 ounces of jack cheese evenly across the surface of each tortilla, then let it melt for about 1 minute until bubbly and golden at the edges. Layer on 3 ounces each of Tony Mix — that's your wilted spinach and roasted red bell peppers and onions — right on top of the melted cheese. Transfer the filled tortillas to a clean plate and roll them up tightly while they're still warm, then set them aside as you get your sauces ready.
Nutrition Information
My Tip
Roast the peppers and onions on a parchment-lined sheet pan — it prevents sticking and makes cleanup a breeze while keeping those veggies perfectly caramelized.
Leftovers
Store your garden enchiladas in an airtight container with parchment between layers to prevent sticking, then refrigerate for up to 3 days. Reheat in a 350°F oven for 15-20 minutes to restore that perfect golden edge on the peppers.
Make It Your Own
Roast sweet potatoes alongside the peppers and onions for a hearty twist—swap the oil for avocado oil and add a pinch of cumin for smoky depth.