• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Veggie Enchiladas en Nogada

    Veggie Enchiladas en Nogada pack all the classic flavors of the classic Mexican Independence Day dish of Chiles en Nogada into veggie enchiladas. And the whole dish is done under 30 minutes!


    Ingredients
    For the Pimentónes
    1
    tablespoon
    coconut oil
    4
    roasted sweet bell peppers, chopped
    1/2
    onion, chopped
    1
    jalapeno, minced
    1/2
    green apple, finely chopped
    1/2
    pear, finely chopped
    1/4
    teaspoon
    oregano
    1/4
    teaspoon
    cinnamon
    1 1/2
    cups
    brown rice, cooked
    *
    Salt and pepper, to taste
    For the Sauce and Garnish
    1/2
    cup
    walnut
    1
    ounce
    goat cheese
    1/3
    cup
    whole milk
    *
    drizzle of honey
    Additional Ingredients
    4
    6-inch flour tortillas
    11/4
    cups
    shredded Mexican cheese blend
    1/4
    cup
    pomegranate seeds
    Directions
    Preheat oven to 350F.
    In a sauté pan on medium heat melt oil. Add remaining ingredients in pimentónes and stir until veggies are tender and mixture is fragrant.
    In a food processor combine sauce ingredients and blend until smooth. Add half of sauce to veggie mixture and stir to combine. Set aside other half.
    Divide veggie mixture among tortillas. Roll up and place each seam side down in pie plate. Spoon half of remaining sauce onto enchiladas and sprinkle with cheese. Transfer to oven and bake for 20 minutes, or until golden on edges and bubbly.
    Remove enchiladas from oven, top with remaining sauce and garnish with pomegranate seeds.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Vegetarian

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