Queso Obsesionado Veggie Enchiladas: A Flavor Fiesta!
Enchiladas are a beloved comfort food, and these Queso Obsesionado Veggie Enchiladas take them to a whole new level of deliciousness. Packed with vibrant vegetables, smothered in a creamy, cheesy sauce, and baked to bubbly perfection, this recipe is a guaranteed crowd-pleaser. This isn’t your average enchilada; the ‘Queso Obsesionado’ part means we’re loading up on the cheesy goodness, ensuring every bite is an explosion of flavor and texture. Perfect for a weeknight dinner or a weekend gathering, these veggie enchiladas are surprisingly easy to make and completely customizable to your taste. Let’s dive in!
Why You’ll Love These Veggie Enchiladas
* **Flavor Explosion:** The combination of roasted vegetables, zesty spices, and creamy queso sauce creates an irresistible flavor profile.
* **Vegetarian Delight:** A hearty and satisfying vegetarian meal that even meat-eaters will enjoy.
* **Customizable:** Easily adapt the recipe to use your favorite vegetables and adjust the spice level to your liking.
* **Make-Ahead Friendly:** Prepare the filling and sauce in advance for a quick and easy weeknight dinner.
* **Crowd-Pleasing:** A perfect dish to share with friends and family.
Ingredients You’ll Need
* **For the Roasted Vegetables:**
* 1 large red bell pepper, seeded and chopped
* 1 large yellow bell pepper, seeded and chopped
* 1 medium zucchini, chopped
* 1 medium yellow squash, chopped
* 1 red onion, chopped
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained
* 2 tablespoons olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* **For the Queso Sauce:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk (whole milk or 2% milk works best)
* 8 ounces Monterey Jack cheese, shredded
* 4 ounces pepper jack cheese, shredded (or more Monterey Jack for a milder flavor)
* 1 (4-ounce) can diced green chiles, undrained
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt to taste
* **For the Enchiladas:**
* 12 corn tortillas (or flour tortillas, if preferred)
* Optional toppings: chopped cilantro, sour cream, guacamole, sliced avocado
Equipment You’ll Need
* Large baking sheet
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
Step-by-Step Instructions
**1. Prepare the Roasted Vegetables:**
* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
* In a large bowl, combine the chopped bell peppers, zucchini, yellow squash, red onion, black beans, and corn.
* Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
* Spread the vegetables in a single layer on the prepared baking sheet.
* Roast for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
**2. Make the Queso Sauce:**
* While the vegetables are roasting, prepare the queso sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and pale golden in color.
* Slowly whisk in the milk, a little at a time, making sure to incorporate it completely before adding more. This will help prevent lumps from forming.
* Continue to cook, whisking constantly, until the sauce thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
* Reduce the heat to low. Add the shredded Monterey Jack cheese and pepper jack cheese (or more Monterey Jack). Stir until the cheese is completely melted and the sauce is smooth and creamy.
* Stir in the diced green chiles (with their liquid), garlic powder, onion powder, and salt to taste. Keep the sauce warm over low heat.
**3. Assemble the Enchiladas:**
* Preheat your oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish.
* Warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for 30-60 seconds, or by heating them in a dry skillet over medium heat for a few seconds per side. This will make them more pliable and prevent them from cracking when you roll them.
* To assemble each enchilada, spoon about 1/4 cup of the roasted vegetable mixture down the center of a tortilla.
* Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
* Repeat with the remaining tortillas and vegetable filling.
**4. Bake the Enchiladas:**
* Pour the queso sauce evenly over the enchiladas, making sure to cover them completely.
* If desired, sprinkle with additional shredded cheese.
* Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
**5. Serve and Enjoy:**
* Remove the enchiladas from the oven and let them cool for a few minutes before serving.
* Garnish with your favorite toppings, such as chopped cilantro, sour cream, guacamole, and sliced avocado.
* Serve immediately and enjoy!
Tips and Variations
* **Add Protein:** For a heartier meal, add cooked chicken, ground beef, or shredded pork to the vegetable filling. Crumble some tofu for a vegan-friendly option.
* **Spice It Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the vegetable filling or queso sauce for extra heat. You can also use hotter peppers like jalapenos during the vegetable roasting phase.
* **Use Different Vegetables:** Feel free to substitute your favorite vegetables for the ones listed in the recipe. Some other great options include sweet potatoes, butternut squash, mushrooms, spinach, and kale.
* **Make it Vegan:** To make these enchiladas vegan, use vegan cheese in the queso sauce and make sure your tortillas are vegan-friendly. You can also use a cashew-based cream sauce instead of the queso sauce.
* **Make-Ahead Instructions:** You can prepare the roasted vegetables and queso sauce up to 2 days in advance. Store them separately in the refrigerator. When you’re ready to assemble the enchiladas, simply reheat the vegetables and sauce and proceed with the recipe. You can also assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
* **Tortilla Choice:** While this recipe calls for corn tortillas, flour tortillas can also be used. Flour tortillas are typically more pliable and easier to roll, but corn tortillas offer a more authentic enchilada flavor. If using corn tortillas, be sure to warm them properly to prevent them from cracking.
* **Don’t Overfill:** Avoid overfilling the tortillas, as this can make them difficult to roll and cause them to burst during baking. A good rule of thumb is to use about 1/4 cup of filling per tortilla.
* **Queso Consistency:** If your queso sauce is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce if needed.
* **Cheese Options:** While Monterey Jack and pepper jack are recommended for this recipe, you can use other cheeses as well. Cheddar, Oaxaca, and asadero cheese are all good choices. For a smoky flavor, try adding some smoked gouda. If you don’t want to do all cheese, you can use cream cheese to balance it out. Just be careful with salt.
Serving Suggestions
These Queso Obsesionado Veggie Enchiladas are delicious on their own, but they can also be served with a variety of sides, such as:
* Mexican rice
* Refried beans
* Guacamole and chips
* A simple salad
* Elote (Mexican street corn)
Nutrition Information (per serving, approximate)
* Calories: 450-550
* Protein: 20-25g
* Fat: 25-35g
* Carbohydrates: 40-50g
* Fiber: 10-15g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
Enjoy these cheesy, flavorful veggie enchiladas! They’re sure to become a new family favorite.