Best 3 Stacked Vegetable Enchiladas Recipes
StackedAre you craving a flavorful and satisfying Mexican dish? If so, then stacked vegetable enchiladas are the perfect meal for you! These enchiladas are packed with a variety of roasted vegetables, flavorful enchilada sauce, and melted cheese. You can easily customize them to your liking by choosing your favorite vegetables, adding extra spices, or changing the type of cheese. The end result will be a hearty, healthy, and delicious meal that the whole family will enjoy. So gather your ingredients and get ready to bake up a batch of delicious stacked vegetable enchiladas!
Let's cook with our recipes!
STACKED ROASTED VEGETABLE ENCHILADAS
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
ROASTED VEGETABLE STACKED ENCHILADAS
Categories Vegetable
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
STACKED VEGETABLE ENCHILADAS
Categories Corn
Number Of Ingredients 1
Steps:
- http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/
Tips:
- Choose the right vegetables. For this recipe, hearty vegetables like zucchini, bell peppers, and corn work well. You can also use other vegetables like carrots, broccoli, or spinach.
- Don't overcook the vegetables. You want the vegetables to be tender but still have a little bit of a bite to them. Overcooked vegetables will be mushy and less flavorful.
- Use a good quality enchilada sauce. The sauce is one of the most important parts of this dish, so make sure to choose a sauce that you enjoy. You can use a store-bought sauce or make your own.
- Don't be afraid to experiment. This recipe is a great starting point, but you can feel free to add or remove ingredients to suit your taste. For example, you could add some chopped cilantro or jalapeños for a bit of spice.
Conclusion:
Stacked vegetable enchiladas are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to get your kids to eat their vegetables. With a few simple tips, you can make sure that your stacked vegetable enchiladas turn out perfectly every time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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