Roasted Veggie Enchiladas Part II

IMG_1021, originally uploaded by All Things Mimi.

To call these enchiladas is actually a gross miscarriage of culinary justice. They are in the shape of enchiladas, but that's where the similarities end. I used flour tortillas instead of corn (cuz that's what I had) and several other substitutions about which you are fixing to read.

Here's what I did....

After I made and blended the sauce, and chopped up the veggies, I sauteed half an onion (chopped) in some olive oil. Then I added the chopped veggies, just to warm them through.

To the veggies I added 2 tablespoons of whipped cream cheese, and 2 tablespoons of goat cheese. After that melted in, I took the filling off the heat.

I put about 2 tablespoons of filling in each tortilla, then sprinkled in some finely chopped cheddar cheese and pepper jack cheese. I rolled them up and put them in my 8x8 brownie pan, then smothered the rolls with the sauce. Then to completely confuse the ethnic/culinary issue- I sprinkled an Italian cheese blend on top.

It went in a 375 degree oven for about 20 minutes. I garnished with 2 pieces of roasted asparagus.

To say this tasted good would be an understatement. I will cook this again. Although not at all authentic, it is a fun twist on a southwestern favorite.