Roasted veggie enchiladas

On our menu this week was enchiladas. Not any old enchiladas though (although, I had to make a separate batch, someone was picky.)...we made roasted veggie ones! I was a bit unsure as I was making them, but WOW they turned out great. I will be making them all summer long! The great thing about them is that you can pick whichever vegetables are your favorites and use them. In mine, I used zucchini, a sweet potato(which added the perfect amount of sweetness to cut through everything else), carrots, and green beans. If you go back to this post, you will see directions for roasting veggies.

Roasted Veggie Enchiladas

1 pkg tortilla shells
1 can enchilada sauce
1c chicken stock
1 tbsp butter
1 tbsp flour
roasted veggies
black olives
green onions
cheddar cheese
jalepeños
green chilis
pinto beans

First, make a roux. Take the butter and flour and cook over low to medium heat, just for a minute. Whisk in the chicken broth and the enchilada sauce. Let that cook while you do the rest. Add olives, green onions, green chilis, beans, and chopped jalepeños to the veggies. Pour some sauce into a 8"x 8" greased pan. add 2 tortilla shells, both covered in sauce. add veggies to the top. Top with cheese. Pour a little more sauce over the top. Layer 1 tortilla over top of that. Cover with sauce, and continue with the steps until the veggies are gone. Top with cheese and the rest of the sauce. Bake at 350 for 20 minutes or so...until the cheese is bubbly! I didn't get any pictures...because it wasn't very pretty.Next time! We really loved these...I even prefer them over the meat ones! I hope you enjoy them as much as we did!