Vegetarian enchiladas verdes stuffed with roasted sweet potatoes and Brussels sprouts, pickled onions, cheddar cheese and salsa verde.
Make-ahead instructions: Assemble enchiladas in a baking pan, cover tightly with foil and store it in the fridge for up to two days. To reheat, take enchiladas out of the fridge a half hour before cooking so they come to room temperature before you bake them. Otherwise you will have to add additional cooking time to get them heated through.
Freezing Instructions: Best to freeze enchiladas before baking them. Assemble enchiladas in a freezer-to-oven baking pan, if you have one, such as these pyrex pans or a disposable foil pan. Cover tightly with a lid or with foil, and freeze. Enchiladas will keep in the freezer for three months. If using a freezer-to-oven pan, enchiladas can go right from freezer to oven. Remove lid, cover pan with foil, cook for 30 minutes in a preheated 350ºF oven. Remove foil and cook 10-15 minutes more until hot. If using a conventional pan, defrost enchiladas fully and bake as directed above (for enchiladas that are not frozen).
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: roasted vegetable enchiladas verdes, healthy vegetarian enchiladas, vegetarian enchiladas with sweet potatoes