Pioneer Woman Summer Vegetable Enchiladas

Pioneer Woman Summer Vegetable Enchiladas by Ree Drummond is made with cherry tomatoes, olive oil, chili powder, ground cumin, garlic, poblano pepper, red onion, yellow squash, corn tortillas, green enchilada sauce, and Monterey Jack cheese. This delicious Summer Vegetable Enchiladas recipe creates a tasty dinner that takes about 47 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 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 Cook Summer Vegetable Enchiladas:

1. Preheat the Oven: Set your oven to 450°F (230°C).
2. Roast the Vegetables: On a rimmed baking sheet, toss cherry tomatoes, olive oil, chili powder, cumin, minced garlic, poblano pepper, red onion, and yellow squash with 1 teaspoon salt and a few grinds of pepper. Roast for 7 to 10 minutes, tossing once, until browned and tender.
3. Prepare the Tortillas: Hold each tortilla with metal tongs over a medium stovetop burner, warming each side for about 30 seconds to slightly brown. Set aside.
4. Prepare the Enchilada Sauce: Pour one can of enchilada sauce into a 9-by-13-inch (23×33 cm) baking dish. Pour the other can into a bowl for dipping the tortillas.
5. Assemble the Enchiladas: Dip each tortilla into the bowl of enchilada sauce, then place on a plate. Sprinkle with Monterey Jack cheese down the center, add some roasted vegetables, and roll up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and most of the cheese (save a little for topping).
6. Top and Bake: Pour the remaining enchilada sauce from the bowl over the tortillas in the baking dish. Sprinkle with the remaining cheese and a bit of extra chili powder. Bake for 15 to 17 minutes until hot and bubbly. Let the enchiladas sit for 10 minutes before serving to help them hold together.
7. Serve: Garnish with chopped fresh cilantro and serve with sour cream on the side.

Recipe Tips

• Roast vegetables evenly: Make sure to toss the vegetables halfway through roasting so they brown evenly and don’t burn.
• Warm tortillas properly: Browning the tortillas over the burner helps prevent them from cracking when you roll them, so don’t skip this step.
• Don’t overfill the tortillas: Add just enough cheese and veggies to each tortilla so you can roll them tightly without the filling spilling out.
• Use fresh enchilada sauce: If possible, make your own enchilada sauce or use a high-quality brand for the best flavor.
• Let the enchiladas rest: After baking, let the enchiladas sit for about 10 minutes. This keeps them from falling apart when you serve them.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Summer Vegetable Enchiladas cool down to room temperature first. Then, store them in an airtight container in the fridge for up to 3 days.
• Freeze: Once cooled, wrap the enchiladas in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To thaw, move them to the fridge overnight, then reheat in the oven.
• Reheat Leftovers: To reheat the Summer Vegetable Enchiladas, place them in an oven at 350°F (180°C) for about 15-20 minutes until heated through. For faster reheating, use a microwave for 1-2 minutes, but the oven will keep the tortillas crisp.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 526
• Total Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 52mg
• Sodium: 1616mg
• Potassium: Not listed
• Total Carbohydrate: 54g
• Dietary Fiber: 9g
• Sugars: 13g
• Protein: 22g​

Try More Pioneer Woman Recipe:

• Pioneer Woman Beef And Broccoli Stir Fry
• Pioneer Woman Beef Noodle Casserole
• Pioneer Woman Slow Simmered Beef Ragu
• Pioneer Woman Crockpot Beef Stroganoff
• Pioneer Woman Beef Stroganoff