Enchiladas always seem like too much work, but they are sooooo delicious that I'm giving them a try. It's true, enchiladas take some work but the final product is well worth the effort. I tried this before with store-bought enchilada sauce and it just didn't taste as good as I was expecting. So, this time I'm biting the bullet and making the sauce for these roasted veggie enchiladas almost from scratch. The sauce uses canned tomato puree and chili powder, and it’s delicious.
The whole dish comes together quicker than you expect. Consider making your very own sour cream topping from tofu, it’s very easy to prepare. You can use all sorts of extra fresh toppings for these enchiladas like: cilantro, green onions, white onions, fresh jalapeno slices or even homemade pico de gallo.
If you’re not a fan of red enchilada sauce or just simply want to try a different kind of sauce, try this green tomato enchilada sauce or tomatillo sauce from scratch. The green sauce will give it a whole new flavor. For parties, you can make both. In fact, if you’re having a party you could plan an entire theme around a Mexican fiesta and use this recipe and others. There are tons of cute ideas on Pinterest, especially on how to decorate and serve food.
To help you out I’ve already found some cute ideas, check them out below:
- Tangy fruit cups
- Planter pots for guacamole, pico and other condiments
- Chip bar with tons of salsa (multiple versions of red and green) or festive dip options
- Fresh roasted corn with plant based toppings
- Piñata inspired napkin rings
- Mexican inspired table scape with blankets, cactus and candles
- Lime place holders for seating
There are tons more but you get the idea, have fun with it. These enchiladas are not just the perfect party food, they’re great for dinner, lunch or for potluck gatherings.
I'd love to hear your feedback in the comments below for this Roasted Veggie Enchiladas recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking