Ranchero Roasted Vegetable Enchiladas Rsc Recipes

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, frozen corn and onions in large glass bowl. Add olive oil and half of ranch seasoning packet, toss to combine. Spread mixture evenly on a large rimmed baking sheet lined with parchment paper. Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
• Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Strain spinach and squeeze out excess water. Strain black beans. Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese. Fold in roasted vegetables.
• Reduce oven temperature to 375 degrees. Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.).
• Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
• Wisk together enchilada sauce and Greek yogurt until smooth. Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese. Cover pans with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly. Garnish with cilantro.

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.