Vegetable Enchiladas

The spice on this was too heavy—not hot, but too overdone. I made my own enchilada sauce using America’s Test Kitchen recipe, and it had sufficient chili powder/cumin to flavor the dish. If I made this again, I’d cut the chili powder to 1 it 1 1/2 tsp chili powder and 1 tsp chipotle powder. The taste of the veggies and cheese would come through. The tortillas are too dry. I wouldn’t make these as taco/toastadas as pictured and described. I’d make them as enchiladas—rolled up, placed in a casserole dish, with enchilada sauce spread over the top, then baked to warm.

• jlgaddis

• Oregon

• 1/10/2018

I appreciate the comments from the Mexican Epicurious members. Who better to comment, and give us the real scoop, on a recipe which is based on Mexican cooking. Epicurious is a great resource whether someone is new to cooking or has been doing it for 30 years like me. I turn here for ideas, recipes and to continue learning about cuisines from around the world. While the name is definitely a misnomer, I must say it was easy and I enjoyed the flavors.

• Anonymous

• St. Louis, MO

• 9/22/2016

I don't care whether you call them enchiladas or not, this is one delicious dish. Instead of laying out the tortillas and making individual servings, I put six in the bottom of a casserole dish and layered it as in the recipe. This came out as an "enchilada casserole" to be cut in servings. The family loved it.

• penntex

• Lawrence, KS

• 8/20/2015

我们经常做素食馅饼(spinach corn etc. filling), and this is a nice, somewhat classier alternative to our old standard. The sweet potatoes (I think I bought accidentally bought yams instead) make for a hearty, slightly sweet bulk to this casserole. Slight variations--we used spicy enchilada sauce, added in jalapenos--can't get enough spice. I'd recommend adding extra cheese, too. PS- The snooty comments on this recipe from Mexico make me much more interested in reading Epicurious comment listings in the future: 'THEY'RE NOT ENCHILADAS!!!!!' lololol, well, so be it, but they are delicious.

• jeffhort

• Salt Lake City, UT

• 6/23/2015

I used all the ingredients as listed- thats exactly what I had in the house- but made it the way I usually make enchiladas & used a 28 oz can of sauce. Laid a little sauce in bottom of dish. Rolled filling & cheese in corn tortillas. Poured rest of sauce over top, sprinkled w/ remaining corn mixture & more cheese. Oh yeah & this wasn't nearly enough cheese. Used a block of M. Jack & took few more tortillas. Even hubby admitted that it was pretty tasty "for no meat." Red peppers & sweet potatoes make it a pretty sweet dish, but that goes over well w/ the kids & I added Siracha on mine, as I always do!

• Lizander

• New Hampshire

• 1/16/2015

Call it whatever you want, this dish is great, full of flavour. I made it exactly as written and it was great. A little spicy, but not too much.

• Sandra112

• Coco, Guanacaste, Costa Rica

• 8/4/2014

What a bunch of serious snobs.

• katpages1

• 2/27/2014

Reading the other comments, I would also like to add that sprinkling chile powder over a dish is out of the question in Mexican cooking! You sprinkle chile powder, salt and lime juice over carrot, celery or jícama sticks as an appetizer, but you very seldom use that to make a dish taste hot... For that we use real chiles, and we have a very defined way to use either of them, for they have different tastes! Tostadas are also something different from the recipe you published... I am sorry, but Mexican cuisine deserves more recognition and respect, for it is one of the richest, varied and amazing cuisines worldwide!

• gerdawb

• Cuernavaca, Mexico

• 2/26/2014

This dish is very, but very far from being anything near ENCHILADAS! the real stuff is a corn tortilla dipped in a red or green salsa (I mean salsa cooked out of tomatoes or 'miltomates' and chili), filled either with nothing, or with shredded chicken or pork meat, topped with fresh or añejo cheese, cream and very fine onion slices... This recipe uses ingredients that are never used in an enchilada... So please, if you publish a recipe, be sure NOT to use classic dish names!!! Just call them differently!!!

• gerdawb

• Cuernavaca, Mexico

• 2/26/2014

I added sliced carrots to the sweet potatoes and roasted them together. I used red beans instead of black beans. I made my own salsa verde by boiling tomatillos with onion, salt and garlic. I sprayed a 9x12 baking dish with olive oil, placed 6-8 tortillas on the bottom, added the veggie mixture, put cheese, more tortillas, more veggies and cheese, and more of my salsa verde to make the entire dish more like enchiladas. I omitted the chile & chipotle because my kids don't like spicy foods. When I served them we sprinkled cotija cheese on the top along with the avocado and cilantro.

• chingobingo

• San Diego

• 2/26/2014

If you haven't bothered to make the recipe because you don't like the name, then don't click the "would you make this recipe again" option. Just leave it blank. You don't know enough to comment on the quality of the recipe.

• hypatia1

• 2/26/2014

I followed the recipe fairly closely, except the proportion of the enchilada sauce was not nearly enough. I used a 15 oz can of green enchilada sauce using New Mexico hatch green chiles. The flavors blended really well! The edges were a bit dry, so I'll probably spray them with olive oil spray next time. There is not much talent required for this recipe, but it worked well for a weeknight meal.

• vcasaus13

• Petaluma CA

• 2/25/2014

Rotfloao. Too funny. I don't if I will make the recipe.

• Christine824

• Binghamton N.Y.

• 2/25/2014

They are not enchiladas, they are "tostadas". Saludos.

• Maria1Angeles

• Guadalajara, Mexico

• 2/25/2014

These are tostadas, not enchiladas! They sound terrific!

• BClover

• 2/25/2014