Rainbow's roasted enchiladas with tomatillo sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.2
  • Total Fat: 12.4 g
  • Cholesterol: 22.7 mg
  • Sodium: 430.0 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 10.3 g

View full nutritional breakdown of Rainbow's roasted enchiladas with tomatillo sauce calories by ingredient
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A wonderful Mexican meatless dish A wonderful Mexican meatless dish
Number of Servings: 6


    Tomatillos, 7 medium
    Jalapeno Peppers, 3 pepper, seeded
    Cilantro, raw, 5 tbsp, chopped
    Soup, chicken broth, canned, less/reduced sodium, .66 cup
    Green Onion-all parts, 5, chopped
    Granulated Sugar, 1 tsp
    Butternut Squash, 2 cup, cubes (one small)
    1 Peppers, sweet, red, raw, sliced,
    1 Yellow Peppers sliced
    Onions, raw, 1 medium, sliced
    Olive Oil, 1.5 tbsp
    *Cumin seed, 1 tsp
    *Coriander leaf, dried, 1 tsp
    Garlic, 3 clove, minced
    Corn Tortillas, 12 tortilla, medium (approx 6" dia)
    *Colby and Monterey Jack Cheese shredded, 1.5 cup


Make the sauce:

1. Cook shucked tomatillos in pot of boiling water for 4-5 minutes, until soft. Drain.
2. Puree jalapenos in food processor. Add tomatillos, cilantro, broth, green onions and suger, and process until smooth.

To make Enchiladas:
1. Heat oven to 400 degress. Spray roasting pan with Pam.
2. Toss squash, peppers, onion, oil, cumin, coriander in roasting pan. Bake 50 minutes, stirring occasionally, until tender. Remove from oven, stir in garlic and reduce temp. to 350 degrees.
3.Heat tortilla in skillet over medium heat. Spoon a scant 1/3 cup of vegetable mixture in center of tortilla, add 1 tablespoon of cheese. Roll and place seam side down in baking pan that has been sprayed with Pam.
4. Pour two cups of the Tomatillo sauce over the enchiladas and bake for 15 minutes.
5. Sprinkle with remaining cheese and bake for 10 minutes.

Makes 6 servings of 2 enchiladas

Number of Servings: 6

Recipe submitted by SparkPeople user RAINBOWCO.

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