Vegetarian enchiladas verdes stuffed with roasted sweet potatoes and Brussels sprouts, pickled onions, cheddar cheese and salsa verde.
- 1 ½ cups quick pickled red onions, plus more to garnish (Ingredients and recipe here)
- 2 large sweet potatoes, peeled and cut into bite-sized 1-inch cubes (5 cups of cubes)
- 1 1/2-pounds of Brussels sprouts (2 cups), halved
- 6 tablespoons olive oil
- 1 tablespoon kosher salt
- 10-12 6-inch soft corn tortillas (or flour tortillas)
- 2 cups store-bought salsa verde (tomatillo salsa) or homemade salsa verde
- 8 ounces (2 cups) shredded cheddar cheese (I use sharp cheddar), divided
- 1/4 cup grated Cotija cheese, optional garnish
- 1/4 cup chopped cilantro, optional garnish
- 1/4 cup sour cream, optional garnish
- Preheat oven to 425ºF. Make the pickled red onions (recipe here)
- Toss Brussels sprouts and sweet potatoes in a bowl with olive oil (6 tablespoons) and salt (1 tablespoon). Spread out on two sheet pans and roast for 25-30 minutes until tender and browned in spots. Transfer veggies to a large bowl and toss with 1 cup of salsa verde.
- Lower oven temp to 350ºF. Spread 2-3 tablespoons of salsa on the bottom of a large (at least 9"x13") baking pan. Add about 1/2 cups of veggie filling to the middle of each corn tortilla, 2 tablespoons of shredded cheese and 1 heaping tablespoon of pickled onions. Roll up into a cylinder and place, seam-side down in the pan, lining the enchiladas up tightly as you go. Spread remaining salsa over the top of the enchiladas and sprinkle with remaining cheese.
- Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes more, until the cheese is melted and the enchiladas are heated through.
- Garnish with grated cotija cheese, chopped cilantro, chopped pickled red onions and sour cream, if desired. Serve hot.
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.
- Prep Time: 35 min
- Cook Time: 55 min
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Keywords: roasted vegetable enchiladas verdes, healthy vegetarian enchiladas, vegetarian enchiladas with sweet potatoes