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.
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Michael George
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Asim Shan
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The roasted vegetables added a lot of flavor.
Jinam Modasiya
[email protected]I made these enchiladas with leftover roasted vegetables and they were still delicious!
Ap T
[email protected]These enchiladas were the perfect meal for a cold night. They were warm and comforting.
HB Tech and Islamic
[email protected]I thought the roasted vegetables were a bit bland. I would have liked them to be more flavorful.
Medo Ammar
[email protected]The enchiladas were easy to make and they turned out great! I will definitely be making them again.
Betty Nwuche
[email protected]The enchilada sauce was a bit too spicy for my taste, but I still enjoyed the dish.
Rohan Tk
[email protected]The roasted vegetables in these enchiladas were amazing! I especially loved the roasted red peppers.
Adham Haitham
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Honest Sibanda
[email protected]These enchiladas were a hit with my family! The roasted vegetables were flavorful and the enchilada sauce was creamy and delicious. I will definitely be making these again.