Ingredients:
- 1 large red bell pepper, cored and chopped (150g / 5.3 oz)
- 1 large yellow bell pepper, cored and chopped (150g / 5.3 oz)
- 1 medium zucchini, chopped (150g / 5.3 oz)
- 1 medium yellow squash, chopped (150g / 5.3 oz)
- 1 red onion, chopped (150g / 5.3 oz)
- 2 cloves garlic, minced (6g / 0.2 oz)
- 2 tablespoons olive oil (30ml / 1 fl oz)
- 1 teaspoon chili powder (3g / 0.1 oz)
- 1/2 teaspoon cumin (1.5g / 0.05 oz)
- 1/4 teaspoon salt (1.5g / 0.05 oz)
- 1/4 teaspoon black pepper (1.5g / 0.05 oz)
- 2 tablespoons unsalted butter (30g / 1 oz)
- 2 tablespoons all-purpose flour (15g / 0.5 oz)
- 2 cups vegetable broth (475ml / 16 fl oz)
- 1 cup milk (235ml / 8 fl oz)
- 1/2 cup sour cream (115g / 4 oz)
- 1-2 chipotle peppers in adobo sauce, minced (adjust to taste - 15-30g / 0.5-1 oz)
- 1 tablespoon adobo sauce (15ml / 0.5 fl oz)
- 1/4 teaspoon salt (1.5g / 0.05 oz)
- 1/4 teaspoon garlic powder (1.5g / 0.05 oz)
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese (or Mexican blend) (200g / 7 oz)
Instructions:
- Preheat oven to 400°F (200°C). Toss vegetables with olive oil, chili powder, cumin, salt, and pepper on a baking sheet. Roast until tender and slightly caramelized.
- Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in vegetable broth and milk, bringing to a simmer and thickening. Remove from heat and stir in sour cream, chipotle peppers, adobo sauce, salt, and garlic powder.
- Lightly warm tortillas in a dry skillet or microwave to make them pliable and prevent cracking.
- Spread a thin layer of chipotle sauce in the baking dish. Fill each tortilla with roasted vegetables and a sprinkle of cheese. Roll up tightly and place seam-down in the prepared dish.
- Pour remaining chipotle sauce evenly over the enchiladas. Sprinkle with remaining cheese. Bake until cheese is melted and bubbly.
- Let cool slightly before garnishing with cilantro, green onions, avocado, and sour cream (if desired). Serve immediately.