Grilled Veggie Enchiladas
I know I say lots of my recipes are my favorites, but you guys!!! These Grilled Veggie Enchiladas are really my favorite!
If I got my husband to eat a vegetarian dinner recipe and LOVE it, you KNOW they have to be amazing.
I got the idea for these after making Grilled Street Corn Dip, I thought the combo of grilled veggies would be incredible as enchiladas.
And once again one of my crazy food daydreams did not disappoint 🙂
How to make Grilled Veggie Enchiladas
We are starting with some veggies (duh 😉 )… corn, poblano peppers, a red bell pepper, red onion, and some jalapeno peppers.
And some basic enchilada ingredients of corn tortillas, enchilada sauce, and cheese.
The heavy cream was another of my crazy, non traditional ingredients but it made them super creamy!
First drizzle olive oil on the veggies and season all sides with Tajin seasoning, kosher salt, and pepper.
I put mine on a tray to easily carry out to the grill.
Preheat the grill to medium high for a few minutes.
And place the seasoned veggies on the grill grate.
Grill the veggies for 10 to 12 minutes, turning a few times.
Put them back on the tray to carry inside and let them cool slightly.
Then remove the seeds and stems from the peppers and dice them
Dice the red onion and cut the kernels off the corn cobs.
And put the veggies in a bowl.
Then set up a little enchilada making station.
A bowl with some enchilada sauce, the veggies, and some cheese with the corn tortillas.
Dip each corn tortilla into the sauce and add some cheese and veggies.
I sprayed a 9×13 casserole dish with non stick spray and spread some enchilada sauce on the bottom.
Then just place the filled enchiladas seam side down in the dish.
You should be able to fit 10 total.
And they are delicate so some may tear, that’s perfectly fine.
Perfection is overrated anyway, right?!
Spread any leftover veggies over top and add more enchilada sauce.
Then drizzle 3/4 cup heavy cream over top!
Finally add more Monterey Jack cheese, plus more kosher salt, pepper, and Tajin seasoning.
Then bake in a 375 degree oven for 25 to 30 minutes.
Serve Grilled Veggie Enchiladas with cilantro, sour cream, and/or hot sauce of desired!
I did the cilantro and hot sauce (because I am admittingly a spice freak), but l ran out of sour cream and realized it right before serving these.
They honestly were so creamy thanks to the heavy cream addition that I didn’t miss the sour cream too much.
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If you like Grilled Veggie Enchiladas, you might also like these recipes…
Traeger Veggie Stuffed Shells
Grilled Mediterranean Chicken Salads
Jamaican Jerk Grilled Chicken
Grilled Caprese Salad
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Grilled Veggie Enchiladas
Equipment
- Grill
Ingredients
- 2 ears corn on the cob shucked
- 2 poblano peppers
- 2 jalapeno peppers
- 1 red bell pepper
- 1 red onion peeled and cut into 3 thick slices
- olive oil, kosher salt, pepper, Tajin seasoning
- non stick cooking spray
- 2 10 ounce cans green chile enchilada sauce
- 10 soft corn tortillas warm
- 4 cups shredded Monterey Jack cheese
- 3/4 cup heavy cream
- Optional toppings: cilantro, sour cream, hot sauce
Instructions
- Put the corn, peppers, and onion on a tray or baking sheet. Drizzle all sides with olive oil and season with kosher salt, pepper, and Tajin seasoning.
- Preheat the grill to medium high heat. Grill the veggies on the grill grate for 10 to 12 minutes, turning a few times. Put them back on the tray to cool slightly.
- Remove the stems and seeds from the peppers and dice, dice the red onion, and cut the kernels off the corn. Put the veggies in a bowl.
- Spray a 9×13 casserole dish with non stick spray and add a few spoonfuls of enchilada sauce, spread evenly.
- Put some of the enchilada sauce in a bowl. Dip each corn tortilla in the sauce, add some cheese and some of the veggie mix. Roll them and place seam side down in the casserole dish, arranging them so they all fit. They are delicate, but if one tears it's ok.
- Add any leftover veggie filling over top, the rest of the enchilada sauce, and heavy cream. Top with remaining cheese and sprinkle more kosher salt, pepper, and Tajin over top.
- Bake in a 375 degree oven for 25 to 30 minutes and serve with optional toppings such as cilantro, sour cream, and/or hot sauce.
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