My eternal love for Mexican food is sometimes hard to put into words. I’m not kidding when I say that I make Mexican inspired dishes at least once a week. I grew up eating this cuisines so it’s in my blood. Something about making Mexican inspired dishes at home makes the food taste that much better. My Roasted Tomatillo Vegetable Enchiladas are packed with fresh, delicious Mexican flavors. Roasted vegetables stuffed inside corn tortillas, coated in fresh made tomatillo salsa and topped with cheese is heaven in each bite! This is a Weight Watcher friendly recipe and 2 enchiladas is 8 SmartPoints!
Living in Texas, there’s a tradition that you go and eat Mexican food (or as we call it Tex-Mex) at least once a week. Ok, maybe not really, but that’s what I did! There’s something about going to a restaurant, eating chips & salsa, drinking a margarita, and eating a big plate of Mexican food that is necessary at least once a week. I’m pretty sure that by Wednesday of each week, I already had planned out which restaurant I’d go to that weekend. The nights I’d go out to a Mexican restaurant were a real treat and were the times when I could leave my Weight Watcher calculator at the door and pig out!
I lived in Texas for 32 years and this (made up) tradition was a ritual that was easily done with the amount of Mexican restaurants on almost every corner. When my husband and I started to talk about moving away from Texas, I knew it was time for me to start making my beloved food at home. I knew that no matter what state we moved to, it was up to me to continue this ritual… eating Mexican food at least once a week!
My husband and I moved to Indianapolis about 6 months ago. This city has TONS of amazing restaurants! We have really enjoyed getting out and exploring our way through the city one restaurant at a time. We have gone to a few Mexican restaurants but they just aren’t the same as our favorite Tex-Mex places back in Texas. This all changed, however, two weeks ago…
Twice a year, Indianapolis has an event called Devour Indy. Devour Indy is a two week event in which restaurants will showcase their best dishes and create a pre-fixed menu at a discount. Basically, you can get a 3-course meal at an amazing restaurant at a discount price. A few weeks ago, we decided to check out a Mexican restaurant we haven’t been to yet, called Nada. It was THE BEST MEAL WE’VE HAD IN INDIANAPOLIS. No joke y’all. We ordered queso, tacos, beans & rice, and tomatillo chicken taquitos. The queso was one of the best we’ve ever had, and this is a bold statement because we are queso snobs. The tacos were packed with amazing flavor and probably my favorite were the tomatillo chicken taquitos. This restaurant is on our repeat place to go list and if you are ever in Indy, you must go!
I just love the flavors of tomatillo salsa. I never thought making my own salsa would be as easy as it is, but it’s really easy! Not only is it easy to make your own salsa at home, but it’s really comforting to know exactly what is in the salsa. Fresh and without any preservatives, unlike most jarred salsa. My Roasted Tomatillo Salsa is something that I make almost every week. I like to make a big batch of this and have it in the refrigerator to add to any dish I’m making. If you can’t find fresh tomatillos, you can buy jarred tomatillos, which are found in the Mexican section of your grocery store. This salsa is great on breakfast tacos, steak tacos, and you guessed it… enchiladas! Be sure to check out the full recipe for this salsa along with another one of my enchilada recipes: Chicken Suiza Enchiladas.
The beautiful thing about Mexican food is that there are so many vegetarian options. I was vegetarian for a few years and I find myself still incorporating vegetarian dishes into my meals at least once a week. These Roasted Tomatillo Vegetable Enchiladas are packed with delicious, roasted vegetables but doesn’t leave you missing meat. I recommend making the tomatillo salsa a day in advance and storing the salsa in the refrigerator. This will just enhance the flavors!
This recipe starts with roasting mushrooms, sweet potato, and zucchini. Just dice everything up into bite size pieces, spread onto a baking sheet, and roast in the oven for 18 minutes.
After the vegetables have roasted, add them to a large bowl along with frozen corn and Mexican spices and mix well. To a casserole dish, pour ½ cup tomatillo salsa then begin to assemble the enchiladas.
Pour the rest of the tomatillo salsa into a large bowl, take 1 corn tortilla and dip into the salsa, then spread 2 tablespoons of veggie mixture into the middle of the tortilla, roll it up, and place into the casserole dish. I like to dip the tortilla into the salsa before filling so that the inside of the tortilla gets that awesome tomatillo flavor.
Just repeat these steps 10 times, then top the enchiladas with the rest of the salsa, sprinkle with cheese, and bake for 15 minutes.
Roasted Tomatillo Vegetable Enchiladas are packed with fresh, delicious Mexican flavors. Roasted vegetables stuffed inside corn tortillas, coated in fresh made tomatillo salsa and topped with cheese is heaven in each bite! Packed with tons of flavor and only 8 grams of fat for 2 enchiladas.
I hope you enjoy these bites of flavor!