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1
Preheat oven to 425 degrees .
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2
Place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
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3
Spread vegetables in a single layer in a casserole dish coated with cooking spray.
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4
Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
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5
Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles.
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6
Return to oven for 5 minutes to wilt the spinach.
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7
Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
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8
Whisk in the vegetable broth until smooth.
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9
Heat over low-medium heat until thickened.
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10
Add the tomato sauce, chipotle chile.
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11
Cook until slightly thickened.
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12
Remove from heat.
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13
Spread about 1/2 cup sauce on the bottom of a 13 X 9 X 2 baking dish
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14
Heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable.
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15
Stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
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16
Spoon extra enchilada sauce over the top, and top with cheese.
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17
Bake at 350 degrees for about 20 minutes, until cheese is melted and heated through.
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18
Serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.
