Sabrine Hajri Pioneer Woman Summer Vegetable Enchiladas recipe features cherry tomatoes, yellow squash, poblano pepper, and red onion wrapped in corn tortillas with green enchilada sauce and Monterey Jack cheese this recipe takes 35 minutes to prepare and serves 4 people.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Jalapeno Popper Casserole
- Pioneer Woman Surf And Turf Skillet
- Pioneer Woman King Ranch Chicken
🧡 Why You’ll Love This Summer Vegetable Enchiladas Recipe:
- Vibrant Flavor: Packed with roasted vegetables like cherry tomatoes, squash, and poblano pepper, this dish bursts with savory and spicy notes from chili powder and cumin.
- Easy Preparation: With straightforward steps like roasting veggies, warming tortillas, and assembling, it’s perfect for both novice cooks and seasoned chefs looking for a quick, delicious meal.
- Family-Friendly: Kids and adults alike will enjoy the cheesy, comforting goodness of Monterey Jack and the customizable heat level from the enchilada sauce.
- Versatile and Satisfying: Serve it as a hearty main dish with cilantro and sour cream toppings, or pair it with a side salad or rice for a complete, satisfying meal any day of the week.
❓ What Is Pioneer Woman Summer Vegetable Enchiladas Recipe?
Pioneer Woman Summer Vegetable Enchiladas are Tex-Mex delights filled with roasted cherry tomatoes, yellow squash, poblano pepper, and red onion, wrapped in corn tortillas. They’re topped with green enchilada sauce and Monterey Jack cheese, offering a savory, cheesy taste and satisfying texture, perfect for summer dining.
🍅 Pioneer Woman Summer Vegetable Enchiladas 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
- Preheat the oven to 450 degrees F.
- On a baking sheet with a lip around the edge, mix the squash, jalapeno, red onion, chili powder, cumin, garlic, oil, and a few grinds of pepper. Seven to ten minutes, turning once, roast until browned and soft.
- At the same time, hold one tortilla at a time over a medium-low heat stove fire for about 30 seconds on each side to make them a little brown. Put away.
- In a 9-by-13-inch baking dish, pour one of the cans of enchilada sauce. Put the other can of enchilada sauce into a bowl.
- To put the enchiladas together, dip a tortilla in the bowl of enchilada sauce and then place it on a plate. Put some Monterey Jack cheese in the middle and then some roasted veggies on top of it. Put it in the baking dish seam-side down after rolling it up tight. Do it again with the rest of the tortillas and most of the Monterey Jack cheese, reserving a little for topping.
- Add the rest of the enchilada sauce from the bowl to the enchiladas, and then sprinkle the rest of the cheese on top. Sprinkle with chili powder one last time, and then bake for 15 to 17 minutes, or until hot and bubbly. Let the enchiladas sit for 10 minutes before serving to make sure they stay together. Put parsley on top and serve with sour cream.
💭 Recipe Tips:
- Use fresh vegetables for best flavor and texture, avoiding canned substitutes.
- Adjust spiciness by adding or reducing chili powder and poblano pepper according to taste.
- Ensure tortillas are warmed properly to prevent tearing during assembly.
- Layer enchiladas snugly in the baking dish to keep them from unraveling.
- Use enough enchilada sauce to keep the dish moist without becoming soggy.
🍚 What To Serve With Summer Vegetable Enchiladas?
Serve Summer Vegetable Enchiladas with a side of Mexican Rice Casserole or Broccoli Cheese Rice Casserole pair with Goat Cheese Polenta or Taco Potatoes complement with a Hash Brown Potato Salad or Cowboy Salad and chips enjoy with a cold margarita or iced tea.
🎚 How To Store Leftovers Summer Vegetable Enchiladas?
- In The Fridge. Store leftover enchiladas tightly covered in the refrigerator for up to 3 days.
- In The Freezer. To freeze, tightly wrap the enchiladas (individually or as a whole dish) in plastic wrap and then foil. Freeze for up to 3 months.
🥵 How To Reheat Leftovers Summer Vegetable Enchiladas?
- In The Microwave: Cover enchiladas with a damp paper towel and microwave in 30-second intervals until heated through.
- In The Oven: Place enchiladas in a preheated oven at 350°F for about 15-20 minutes, covered with foil to retain moisture.
FAQ’S
How Do You Prevent Summer Vegetable Enchiladas From Getting Soggy?
To prevent Summer Vegetable Enchiladas from getting soggy, ensure that the vegetables are roasted until they release moisture and use a moderate amount of enchilada sauce. Layer the enchiladas snugly in the baking dish and avoid over-soaking the tortillas in sauce.
Can You Make Summer Vegetable Enchiladas In A Slow Cooker?
Yes, you can make Summer Vegetable Enchiladas in a slow cooker. Layer the ingredients as instructed, pour enchilada sauce over them, and cook on low for 4-6 hours or until heated through and the cheese is melted.
How Do You Know When Summer Vegetable Enchiladas Are Done Baking?
Summer Vegetable Enchiladas are done baking when the cheese on top is melted and bubbly, and the edges of the tortillas are golden brown. Use a fork to gently lift a corner to check for hot filling inside.
How Do You Make Summer Vegetable Enchiladas Creamy?
To make Summer Vegetable Enchiladas creamy, mix sour cream or Greek yogurt into the enchilada filling before rolling them up. Alternatively, blend some of the enchilada sauce with sour cream and spread it over the top before baking for a creamy finish.
More Pioneer Woman Recipe:
Pioneer Woman Summer Vegetable Enchiladas Nutrition Facts
Serving Size:1 of 6 servings
- Calories:526
- Total Fat: 27 g
- Saturated Fat: 12 g
- Carbohydrates: 54 g
- Dietary Fiber: 9 g
- Sugar: 13 g
- Protein: 22 g
- Cholesterol: 52 mg
- Sodium: 1616 mg
Pioneer Woman Summer Vegetable Enchiladas
Description
Pioneer Woman Summer Vegetable Enchiladas recipe features cherry tomatoes, yellow squash, poblano pepper, and red onion wrapped in corn tortillas with green enchilada sauce and Monterey Jack cheese this recipe takes 35 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Preheat the oven to 450 degrees F.
- On a baking sheet with a lip around the edge, mix the squash, jalapeno, red onion, chili powder, cumin, garlic, oil, and a few grinds of pepper. Seven to ten minutes, turning once, roast until browned and soft.
- At the same time, hold one tortilla at a time over a medium-low heat stove fire for about 30 seconds on each side to make them a little brown. Put away.
- In a 9-by-13-inch baking dish, pour one of the cans of enchilada sauce. Put the other can of enchilada sauce into a bowl.
- To put the enchiladas together, dip a tortilla in the bowl of enchilada sauce and then place it on a plate. Put some Monterey Jack cheese in the middle and then some roasted veggies on top of it. Put it in the baking dish seam-side down after rolling it up tight. Do it again with the rest of the tortillas and most of the Monterey Jack cheese, reserving a little for topping.
- Add the rest of the enchilada sauce from the bowl to the enchiladas, and then sprinkle the rest of the cheese on top. Sprinkle with chili powder one last time, and then bake for 15 to 17 minutes, or until hot and bubbly. Let the enchiladas sit for 10 minutes before serving to make sure they stay together. Put parsley on top and serve with sour cream.
Notes
- Use fresh vegetables for best flavor and texture, avoiding canned substitutes.
- Adjust spiciness by adding or reducing chili powder and poblano pepper according to taste.
- Ensure tortillas are warmed properly to prevent tearing during assembly.
- Layer enchiladas snugly in the baking dish to keep them from unraveling.
- Use enough enchilada sauce to keep the dish moist without becoming soggy.
