Roasted Harvest Vegetable Enchiladas Recipe | Mi Rancho®: Pure Tortilla Joy
Make Roasted Harvest Vegetable Enchiladas a pure joy with Mi Rancho® organic or authentic tortillas. View the full recipe now.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Baking dish
- Colander
Ingredients
- 1 cup Butternut Squash
- 1 Portabella Mushroom cap
- 1 cup small bunch Kale
- ½ cup Red Bell Pepper
- 2 tbsp. Olive Oil
- ½ leek
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup sour cream
- ¼ tsp. chile powder
- 1/8 tsp. nutmeg
- Salt
- pepper
- 2 roasted diced hatch chiles (canned will be fine)
- ½ cup canola oil
- 6 Mi Rancho Organic Artisan Corn Tortillas
- 2 ½ cups shredded Monterrey Jack Cheese
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