Grain-Free Veggie-Loaded Enchiladas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the roasted vegetables, preheat the oven to 400 degrees.

Step 2

Spread the vegetables evenly on a rimmed baking sheet, drizzle with the avocado oil, and season with salt and pepper. Hand toss to coat evenly. Roast for 30 minutes, until lightly browned and fork tender. Set aside and lower the oven heat to 350 degrees.

Step 3

Meanwhile, make the enchilada sauce. In a medium saucepan over medium heat, combine all the ingredients except the chicken broth, whisking to remove any lumps. Continue whisking as you slowly add the broth. Bring to a simmer and cook for 10 minutes, until thickened slightly. (The sauce can also be made ahead a couple days and refrigerated.)

Step 4

To assemble the enchiladas, coat a 9-by-12-inch baking dish with avocado oil. Lay the tortillas out on a clean cutting board and spread the center of each with 1 to 2 tablespoons enchilada sauce. Layer on the shredded chicken, roasted vegetables, and 1 cup of the cheese, evenly distributing them among the tortillas.

Step 5

Roll to close the enchiladas and arrange them seam side down in the baking dish. Spread the remaining enchilada sauce and sprinkle the remaining 1 cup of cheese over the enchiladas.

Step 6

Bake for 10 minutes, until the cheese is melted and the tortillas are warm and lightly toasted on the edges. Serve garnished with cilantro, diced avocado or guacamole, and salsa.