by Tomato Wellness | Jul 26, 2019 | Recipes
Dinner is served thanks to this amazing recipe for Roasted Brussels Sprouts & Chicken Enchiladas. Be sure to make extras because they will be gone in a heartbeat!
It’s always a good time for enchiladas. Is it weird to wrap up enchiladas with little, baby cabbages inside? I say no. This is mainly because lately I’ve been living in a Brussels sprouts obsessed phase. And also because it’s always a good time for enchiladas, whether they’re filled with little green Brussels sprouts or not. No judgment here. I accept all the enchiladas.
There’s this thing about crispy oven-roasted Brussels sprouts that just does it for me. Actually oven-roasted veggies in general just do it for me. Oven-roasted carrots with a pinch of sea salt + honey. Oven-roasted tomatoes topped with Parmesan + basil. Umm yeah.
Tomatoes just have this magical way of getting all caramelized and sweet when roasted. A can of roasted tomatoes can do wonders to a plain ol’ pizza crust. Really, tomato anything can do wonders for a dish. Not to mention the powerhouse nutrient lycopene, which tomatoes are bursting with.
I buy a lot of tomato paste. It’s one of those pantry staples just necessary for life. So many recipes call for a delicious addition of tomato-y goodness. Enchilada sauce, pasta sauce, pizza sauce, soups, stews…they all NEED it. This article on how to save leftover tomato paste has spared quite a few half empty cans of the stuff.
So for this recipe I filled enchiladas with mashed acorn squash, which makes them oh-so-creamy without being super heavy and cheesy. A little of extra sharp cheddar on top adds plenty of cheesy goodness. Pair that with the sweet enchiladas sauce and you’ve got yourself a perfect dinner.
2 chicken breasts, cooked & shredded
1 small acorn squash, sliced in half and seeds scooped out
2 cups fresh Brussels sprouts (~18 balls), quartered
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
12-14 (6-inch) corn tortillas
½ cup extra sharp white cheddar, grated
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon + 2 teaspoon chili powder
2 cups reduced-sodium chicken broth
6-ounce can tomato paste
1/4 teaspoon salt
- Preheat oven to 375F.
- Line a rimmed baking sheet with foil and place acorn squash cut side down. Bake for 40 minutes, or until soft.
- While baking, toss the quartered Brussels sprouts with olive oil, salt and pepper. Spread onto a separate baking sheet and place in the oven. Bake for 30 minutes, stirring twice throughout cooking.
- While baking, make your enchilada sauce. Heat olive oil in a saucepan over medium heat. Add in garlic and stir until garlic turns golden brown, about 1 minute. Add in chili powder and stir for 1 minute. Add in chicken broth, tomato paste and salt. Bring to a boil, reduce to simmer and cover.
- Scoop flesh out of the acorn squash into a large bowl. Add in shredded chicken, roasted Brussels sprouts, chili powder, cumin, salt and pepper.
- Now assemble your enchiladas. Wrap your tortillas in a damp paper towel and heat for 30 seconds in the microwave to make them pliable. Scoop ¼ cup enchilada sauce into the bottom of a casserole dish (I had to use 2 baking dishes).
- Lightly coat a tortilla with enchilada sauce, add some filling and roll up the enchilada. Repeat until tortillas and filling are all rolled up. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with cheese.
- Bake at 375F for 35-40 minutes. Just before serving, place under the oven broiler for 30 seconds to get the cheese all crispy.
Kylie is a food blogger and dietetic intern living in Houston, TX. Her recipes try to make healthy eating something to look forward to. While healthy eating is important, Kylie is a huge fan of everything in moderation…including moderation. You can connect with Kylie on instagram, twitter, facebook, bloglovin or pinterest.
by Tomato Wellness | Jul 17, 2014 | Recipes
Stacked Roasted Vegetable Enchiladas
- 1 POBLANO CHILE, CUT INTO MATCHSTICKS
- 2 RED BELL PEPPERS, CUT INTO MATCHSTICKS
- ½ HEAD OF CAULIFLOWER, CUT INTO ½-INCH CHUNKS
- 1 SMALL SWEET POTATO, PEELED AND CUT INTO ½-INCH CUBES (ABOUT 1½ CUPS)
- 1 MEDIUM ONION, HALVED AND SLIVERED
- 1 CUP CORN KERNELS, FRESH OR FROZEN
- 3 T HEAT-SAFE OIL LIKE GRAPESEED OR COCONUT
- 1½ TSP GROUND CUMIN
- 2 GARLIC CLOVES, MINCED
- SALT AND BLACK PEPPER
- ½ CUP CHOPPED FRESH CILANTRO
- 2 CUPS HOMEMADE OR STORE BOUGHT SALSA/PICO DE GALLO
- 2 OUNCES BABY SPINACH LEAVES (ABOUT 2 BIG HANDFULS)
- 9-10 CORN TORTILLAS, HALVED (TRY MAKING HOMEMADE TORTILLAS!)
- 2 CUPS SHREDDED CHEESE
- SOUR CREAM AND THINLY SLICED SCALLIONS (GREEN ONIONS) FOR GARNISH, IF DESIRED
- PREHEAT THE OVEN TO 425 DEGREES F. LIGHTLY OIL A LARGE SHALLOW ROASTING PAN OR RIMMED COOKIE SHEET.
- PLACE POBLANOS, RED BELL PEPPERS, CAULIFLOWER, SWEET POTATO, ONION, AND CORN KERNELS ONTO COOKIE SHEET. DRIZZLE OLIVE OIL AND SPRINKLE THE CUMIN AND MINCED GARLIC OVER TOP. ADD A GENEROUS PINCH OR TWO OF SALT AND BLACK PEPPER, THEN USE YOUR HANDS TO MIX EVERYTHING TOGETHER. AFTER EVERYTHING IS COATED WELL, SPREAD THE VEGETABLES EVENLY IN THE PAN. ROAST FOR 30-40 MINUTES UNTIL VEGETABLES ARE TENDER AND BEGIN TO BROWN IN SPOTS. STIR OR SHAKE THE PAN EVERY 10 MINUTES FOR EVEN ROASTING. REMOVE PAN FROM OVEN AND REDUCE OVEN TEMPERATURE TO 350 DEGREES F.
- PREPARE AN 8X8X2 OR 9X9X2-INCH SQUARE BAKING PAN WITH NONSTICK SPRAY. IN A SMALL BOWL, STIR THE CILANTRO INTO THE SALSA. SPREAD ¼ CUP OF SALSA INTO THE BOTTOM OF THE BAKING PAN. ADD A LAYER OF TORTILLA PIECES, TO COMPLETELY COVER THE SALSA. TOP WITH ⅓ OF THE VEGETABLES, A HANDFUL OF SPINACH, AND ⅓ OF THE CHEESE. MAKE A SECOND LAYER OF TORTILLA, SALSA, VEGETABLES, SPINACH, AND CHEESE. TOP WITH WITH A LAYER OF TORTILLAS, SALSA, VEGETABLES, AND CHEESE. COVER WITH ALUMINUM FOIL.
- BAKE FOR 20 MINUTES. REMOVE THE FOIL AND BAKE ANOTHER 10 MINUTES, UNTIL CHEESE IS MELTED AND EVERYTHING IS HEATED THROUGH.
- LET IT SIT FOR 5 MINUTES AND CUT INTO SQUARES. SERVE WITH SOUR CREAM AND A SPRINKLE OF SLICED SCALLIONS.