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1
Sauce:.
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2
Combine all ingrdients in a heavy saucepan on high heat.
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3
Cover and bring to a boil.
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4
Decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
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5
Uncover and let cool for 10 minutes.
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6
Transfer mixture to a blender and puree.
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7
Set aside.
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8
Enchiladas:.
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9
Preheat over to 400.
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10
Coat a large, shallow baking pan with cooking spray.
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11
Toss squash, potato, bell pepper, onion, mushrooms and minced garlic in a large bowl.
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12
Sprinkle with salt and pepper.
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13
Drizzle with oil and toss to coat.
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14
Transfer veggies to baking pan.
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15
Roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
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16
Let mixture cool, then stir in 3/4 cup each sauce and Jack cheese.
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17
Heat a griddle/heavy frying pan over med.-high heat.
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18
Mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
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19
Coat 13x9x2 glass baking dish with cooking spray.
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20
Spoon 1/3 cup sauce over bottom of dish.
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21
Place 1/4 cup veggie mixture in center of 1 tortilla and roll up.
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22
Place enchiladas seam side down in dish.
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23
Repeat with remaining torts.
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24
Pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
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25
Cover with foil and bake until enchiladas are heated through, about 25 minutes.
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26
Serve immediately.
