enchiladas

Vegetable Enchiladas with Red Chile Sauce Recipe

These easy and super tasty casserole style Vegetable Enchiladas with Red Chile Sauce are a Mexican food lovers dream. Vegetarian, healthy, and loaded with corn, two types of beans, and light on the cheese, these will definitely make you happy!
Course Main Course
Cuisine Mexican
Keyword enchiladas, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 327 kcal
Author Debi

Ingredients

Red Chile Sauce:

  • 4-6 whole dried red chiles hard stems removed
  • 2 tablespoons safflower oil or light tasting oil of your choice
  • 2 tablespoons finely diced red onion
  • 1 garlic clove finely chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons flour
  • ½ teaspoon ground cumin
  • 2 ½ cups water
  • 1 teaspoon salt

Enchiladas:

  • 1 tablespoon vegetable oil
  • ½ yellow onion sliced
  • 1 cup frozen corn
  • 1 recipe red chile sauce
  • 9 corn tortillas quartered
  • 1 cup refried beans
  • 1 cup black beans drained and rinsed if using canned
  • 1 cup plus 2 tablespoons shredded pepper jack cheese
  • 6 tablespoons chopped green onions

Instructions

Make the red chile sauce:

  1. Place 4 whole chiles in the bowl of a small food processor or in a spice grinder. Grind until chiles are finely chopped and uniform in size. Ground chiles should measure ½ cup. If you don’t have ½ cup, grind remaining chiles as needed.
  2. Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 10 minutes, stirring occasionally. Add garlic and oregano and continue to cook for another minute until garlic becomes fragrant. Add the flour and cumin and cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Whisk the ground chile and the water into the roux. Stir as the sauce thickens, then lower the heat and simmer, stirring occasionally for 15 minutes. Season with salt.
  3. Sauce can be strained at this point to create a silky smooth red chile sauce, or it can be used as a rustic red sauce and not strained.

Enchiladas:

  1. Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add corn and cook until hot. Set aside.
  2. Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
  3. Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
Nutrition Facts
Vegetable Enchiladas with Red Chile Sauce Recipe
Amount Per Serving
Calories 327 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 16mg5%
Sodium 745mg32%
Potassium 306mg9%
Carbohydrates 39g13%
Fiber 8g33%
Sugar 2g2%
Protein 12g24%
Vitamin A 325IU7%
Vitamin C 4.2mg5%
Calcium 208mg21%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.