Roasted Vegetable Enchiladas With Chipotle Chili Sauce

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
307
FAT
50%
CHOL
10%
SOD
28%

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Ingredients for 6 servings

4 ounces queso fresco or farmer cheese , crumbled and divided

1 cup monterey jack cheese (shredded)

1/2 cup red onion (chopped)

2 teaspoons olive oil

1/4 teaspoon fresh ground pepper

1/4 teaspoon dried chipotle powder (or to taste)

1 1/2 tablespoons flour

1 tomato (seeded and diced)

1 (4 ounce) can chopped green chili peppers (such as Ortega)

1 sweet potato (diced)

3 garlic cloves

1 1/2 teaspoons ground cumin (divided)

1 cup vegetable broth

1 1/2 ounces spinach leaves (whole, chopped, about 1/4 bag baby spinach leaves)

1 1/2 teaspoons chili powder

6 corn tortillas

SAUCE

1/2 red bell pepper (diced)

8 ounces tomato sauce

1 1/2 tablespoons chili powder

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