Grilled Veggie Enchiladas
Grilled Veggie Enchiladas is a hearty vegetarian recipe that starts on the grill, made with green enchilada sauce, a creamy and cheesy dinner!
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 9x13 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.