Roasted Vegetable Enchiladas with Jar Goods Classic Sauce

You will not believe how flavorful these enchiladas are, thanks to using our Classic Red or Classic Spicy tomato sauce as a base for the enchilada sauce. Let’s just say there won’t be leftovers…

For the Veggie Filling:
1 sweet potato
1 pepper (choose your color!)
1 zucchini
1 yellow squash
1 onion
…and honestly any other veggies you like!
Olive oil
Chili powder
Salt and pepper
Shredded pepper jack cheese
Flour tortillas

For the Enchilada Sauce:
1 jar Classic Red or Classic Spicy
1 Tbsp cumin
1 tsp Adobo sauce (optional: add chopped chipotle chilis from the can of Adobo sauce)
¼ tsp coriander
1 cup vegetable broth

Preheat oven to 375°. Cut your vegetables into ¼ thick strips. Split into two batches - one slow cooking veg (sweet potato and onion), and one fast cooking veg (zucchini, yellow squash, and pepper). Toss each batch with olive oil, chili powder, cumin, paprika and S&P. Spread sweet potato and onion evenly on baking dish. Bake 20 minutes.  Add fast cooking veg, and bake for another 15 minutes.

Once soft to the touch, remove pan from oven and let rest.

Meanwhile, combine all of your sauce ingredients in a saucepan. Heat on low for five minutes, whisking occasionally. Add more broth if sauce is too thick.

Keep oven at 375°. Lightly spray a baking dish with non-stick spray. Pour a bit of Jar Goods Classic Spicy or Classic Red sauce on bottom of baking dish and spread evenly. Fill each tortilla with a handful of roasted vegetables, sprinkle with shredded cheese and roll up. Place in baking dish seam side down. Continue with remaining tortillas packing into dish as tightly as you can.

Drizzle remaining sauce on top and any leftover grated cheese. Bake uncovered 15 - 20 minutes to melt the cheese and warm the sauce.

Melissa Vitelli