Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food.

Stacked Roasted Vegetable Enchiladas

Any meal that starts out with a giant pan of roasted vegetables is a winner to me. The first time I made this, I thought it was a tad tortilla-heavy, so I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner corn tortillas from scratch. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. I avoided having to roll individual enchiladas, and it didn’t put me into an enchilada coma for the rest of the evening. Very nice.

Stacked Roasted Vegetable Enchiladas

Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. Another great dish adapted from The Roasted Vegetable by Andrea Chesman. (No, I’m not getting sponsored to rave about her book. I would love it if she’d give me a dozen books to give away to you, though!)

Stacked Roasted Vegetable Enchiladas

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Stacked Roasted Vegetable Enchiladas


1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired


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 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.

Serves 4-5

adapted from The Roasted Vegetable by Andrea Chesman

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272 Responses to “Stacked Roasted Vegetable Enchiladas”

  1. #
    Maria — March 31, 2011 @ 3:15 pm

    I was craving veggie enchiladas last night. I can't wait to try your version!


  2. #
    Brandi — March 31, 2011 @ 3:19 pm

    that looks so delicious! i think my husband would love this – he'll eat anything with Mexican spices :)


  3. #
    Karly — March 31, 2011 @ 3:32 pm

    Hmm. This dish looks VERY yummy, but my husband is a freak about veggies. As in, no. He doesn't much like them. I wonder if I could get him to eat this though, if it were nice and cheesy?? I might give it a shot. Will report back. ;)


  4. #
    Nicole — March 31, 2011 @ 5:12 pm

    How beautiful! You just made a color eater's heart skip a beat with all those gorgeous veggies. I can't wait to try this.


  5. #
    Joanne — March 31, 2011 @ 5:15 pm

    I swear I basically swooned when I saw all the veggies that this entails! My kind of dish.


  6. #
    Lindsey Johnson — March 31, 2011 @ 5:30 pm

    This is the exact recipe I have been looking for. I made vegan enchiladas awhile back with potatoes and chard, but what I really wanted was something more fresh like this.

    (Hope you don't mind that I added this to my Pinterest.)


  7. #
    emily — March 31, 2011 @ 5:55 pm

    Yum! These sound great and look so beautiful and fresh. Lovely.


  8. #
    Michele — March 31, 2011 @ 7:46 pm

    These look fabulous! I can't wait to try them.


  9. #
    Lori — March 31, 2011 @ 8:16 pm

    This looks beautiful and delicious!


  10. # — March 31, 2011 @ 8:22 pm

    loving the color and versatility of this dish. seems particularly great for a grad school student who only has time to cook meals in batches.


  11. #
    Holly — March 31, 2011 @ 9:39 pm

    I would LOVE this enchilada dish-my kiddos on the other hand…;)
    I agree I love pretty food too:)


  12. #
    notoriousexperiments — March 31, 2011 @ 9:48 pm

    Wow, that looks so delicious and colorful! Can't wait to try this out for dinner!


  13. #
    Jolene - EverydayFoodie — April 1, 2011 @ 3:32 am

    I think that the hubby and I would both really like this. We are huge fans of Mexican flavours. I am bookmarking this – might be a good recipe to add to the list for dinners next week!!!


  14. #
    Mary — April 1, 2011 @ 7:04 pm

    OMG! These look amazing! Love all the colors!!

    Delightful Bitefuls


  15. #
    Healthy Mamma — April 1, 2011 @ 9:50 pm

    I love enchiladas!! Living in Phoenix we grew up on Mexican food and putting cayenne pepper in everything!
    We have cut waaaay down on meat this last year or so and this is exactly the kind of dinner I love.
    Thanks so much for sharing your recipe and beautiful photos!


  16. #
    A SPICY PERSPECTIVE — April 2, 2011 @ 1:37 pm

    What lovely photos! This looks like something me family would love.


  17. #
    Feast on the Cheap — April 2, 2011 @ 2:14 pm

    Just stumbled across you, you have such a pretty site! This recipe looks wonderful


  18. #
    Chef Dennis — April 2, 2011 @ 3:32 pm

    what a beautiful dish! I am so glad Sommer sent me this link!

    Have a wonderful weekend


  19. #
    Natalie @ Perrys' Plate — April 2, 2011 @ 3:38 pm

    Thank you for all of your wonderful compliments!

    Chef Dennis – Thank you! I'm glad Sommer's sending my links around, too! haha. You have a wonderful weekend as well :)


  20. #
    Cookin' Canuck — April 2, 2011 @ 10:25 pm

    This is so pretty! What a great way to make veggies tempting for the whole family.


  21. #
    Kathryn — April 5, 2011 @ 5:46 am

    I made this tonight and it was great! I was surprised at how hearty it was, and how I didn't miss having meat :) I also like the lasagna method, it's so much faster than rolling individual enchiladas. I may have to try this with my other enchilada recipes! Jon liked it, but thought the sweet potato and cauliflower was strange, but he's picky. Josie hardly ate any of it. I think if the veggies had been pureed or chopped up more she probably would have eaten it. It's all about the delivery!


  22. #
    fooddoodles — April 5, 2011 @ 6:35 pm

    Wow that looks really good! I just started making my own corn tortillas and they're so good. I have to try this with those :)


  23. #
    artsyforager — April 5, 2011 @ 10:29 pm

    My husband saw this on a friend's Facebook page and then hinted on his own that he'd like to try it. Made it for dinner tonight and it was a hit!

    Will definitely be trying more of your recipes.


  24. #
    Natalie — April 5, 2011 @ 11:29 pm

    made this tonight—we LOVED it. I can't wait to eat the leftovers :) subbed broccoli for cauliflower bc it was cheaper. yum yum yum!


  25. #
    Budget Gourmet Mom — April 8, 2011 @ 11:32 pm

    Oh yum! I love colorful dishes and that looks awesome! I really need to go make dinner…my tummy is rumbling from reading your recipes. I am really excited to try this.


  26. #
    jwayne921 — April 12, 2011 @ 3:38 pm

    This recipe was fantastic! I added some adobo sauce to the roasted veggies to amp up the heat and give even more flavor. Will make again and again!


    • Yvette replied: — January 23rd, 2013 @ 11:00 pm

      jwayne921 — What is adobo sauce? Where can you get that?

  27. #
    Laura Jayne — April 13, 2011 @ 12:45 pm

    Hey Natalie – this is my first time visting your site, and I've already found several recipes I want to try. Thanks so much for sharing! This recipe for roasted vegetable enchiladas is going on the menu for next week. Looking forward to coming back often. :o)


  28. #
    Val — May 10, 2011 @ 3:28 pm

    My sister in-law, Wendy, introduced me to your site! I love it. Can't wait to try this recipe.


  29. #
    The Sugar Mountain — August 3, 2011 @ 11:21 pm

    makin this tonight- well, sort of, with just what I have lying around. XO


  30. #
    Smita — August 7, 2011 @ 12:09 pm

    Looks very very good!! I'd love to try this soon :)
    Thanks for sharing the recipe.



  31. #
    Christy — August 23, 2011 @ 4:04 am

    I made this tonight with a few substitutions for what I had on hand. I sliced most of the vegetables in in my food processor and it saved time both in chopping and roasting. It was delicious! I'll definitely be making it again.

    I found the recipe through Pinterest and look forward to exploring your other recipes!


  32. #
    Natalie — August 23, 2011 @ 4:14 am

    Christy – Great idea using the food processor! I sometimes forget to use it for things like these. :) Glad you liked it!


  33. #
    Alicia — September 11, 2011 @ 11:06 pm

    I just made this recipe and loved it. My husband and two year old who normally are very picky, ate it great. Can't wait to try some of your other recipes. I also found it on pinterest.


  34. #
    {Epicurean Mom} — September 14, 2011 @ 8:27 pm

    OMG!! This sounds SO good Natalie! Beautiful photos, per the usual!


  35. #
    SkinnyMommy — September 19, 2011 @ 9:31 pm

    Wow this like just about my perfect recipe–tons of veggies a la Mexicana. Yum!


  36. #
    BahamaDawn — September 27, 2011 @ 1:16 am

    had this for dinner tonight….veganized it with some Daiya cheese, and it was AMAZING!!! thanks for sharing!


  37. #
    henzy — October 4, 2011 @ 1:26 am

    Going to be making this tomorrow. Can't wait. It looks delicious.


  38. #
    mrs.guevara — November 30, 2011 @ 8:53 pm

    Thank you for the recipe! I have the vegetables roasting in the oven now and I am so excited to try these. I'll let you know how they turn out and what the husband thinks ;)


  39. #
    Natalie — November 30, 2011 @ 9:13 pm

    Mrs. Guevara – I'm anxious to hear what you think! So far they've had some great feedback :)


  40. #
    Katie — December 2, 2011 @ 6:53 pm

    Loved this dish! I'm making it again tonight for our vegetarian company that's coming over dinner. Thanks for the fabulous recipe!


  41. #
    JeanneW — December 14, 2011 @ 4:35 am

    I just made this tonight with ingredients we had on hand. Wow, it was incredible. My kids hate..I mean HATE..vegetables and even they went back for seconds. It's going to be a staple on our list from now on. Thank you!!


  42. #
    EatCleanMachine — December 17, 2011 @ 7:23 pm

    I have to say, this was extremely delicious and very filling! I can't even say how much I love this recipe. The combination of the vegetables, peppers and spinach just had my mouth in aww. I'm not fond of vegetable based dishes, but this recipe changed that. Thank you!


  43. #
    Lane — December 27, 2011 @ 4:50 pm

    I pinned this a few weeks ago and finally this week will get around to making a version of this for us. I will be adding in some leftover turkey and not quite as many veggies, but I think it will still turn out delicious. Roasting the veggies sounds like the key!


  44. #
    Jane — December 29, 2011 @ 2:51 pm

    Made this last night. Phenomenal! Used what I had on hand – added broccoli, no sweet potato, subbed kale for spinach, green chilies for poblano and Greek yogurt for sour cream! YUM! I hate leftovers – but am looking forward to having this in my lunch~
    Side note: in the ingredients listing, it reads grapeseed oil, but in the directions you use olive oil :)


  45. #
    lauren — January 3, 2012 @ 7:30 pm

    I JUST made this and it was amazing! I’ve made versions of a veggie enchilada casserole but this one is my favorite. I would have never thought to try sweet potatoes and cauliflower. I also added zucchini and broccoli. Will definitely keep this recipe on hand. Thanks!


  46. #
    sugarfreemom — January 4, 2012 @ 12:19 pm

    This looks AMAZING! I love all the veggies and the small amount of corn tortill, just enough! You are right, anytime roasting veggies is involved, its a fab recipe!


  47. #
    Laurie krawetz — January 4, 2012 @ 7:04 pm

    I’m so new to this site but I’m going to figure out a way to make these! They look so good!! I just need to figure out how to navigate my way around the site to find them again! Keep you all posted!! Happy new year:-)


    • Natalie replied: — January 4th, 2012 @ 7:41 pm

      Welcome Laurie! You picked a great one :) If you need to find them again, just click over to the recipe index (in the menu bar at the top) and click on “Vegetarian”. I’m working on reformatting my posts, so not all of the recipes have thumbnail images in the index, but this one does. Happy New Year to you, too!

  48. #
    Meg — January 5, 2012 @ 8:05 am

    This looks amazing. Do you think it would freeze well?


    • Natalie replied: — January 5th, 2012 @ 8:09 am

      I’ve never frozen this, but I don’t see why it wouldn’t freeze well! Give it a shot and let me know how it goes :)

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  51. #
    Katie — January 8, 2012 @ 8:24 pm

    I made this tonight and it was wonderful! I just used what veggies I had which was sweet potatoes, broccoli, green bell pepper and onion. My husband had thirds before he asked if it was vegetarian.


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  53. #
    vincent — January 10, 2012 @ 11:15 am


    We bumped into your blog and we really liked it.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on “Add your site”

    Best regards,


  54. #
    stacy — January 10, 2012 @ 7:13 pm

    I happened upon this recipe from pinterest…can’t wait to try it!! I am wondering about doing some of the prep the night before…not sure how far to take it? I don’t think I want the tortillas to get soggy, so maybe roast the veggies ahead of time. Wish me luck or tell me your opinion:) Thanks for the great recipe!!


    • Natalie replied: — January 10th, 2012 @ 7:16 pm

      Fantastic! I just made this again yesterday! Doing prep ahead of time is a great idea. I would definitely roast the veggies tonight. Once that’s finished it comes together really fast. Good luck and let me know how it goes!

    • stacy replied: — February 20th, 2012 @ 9:26 pm

      Everyone raved over this dish! And making it ahead of time turned out great–maybe I used too many vegetable but I ended up needing to use a bigger pan which was fine–just switched up to a 8 by 11 or whatever that rectangle shape pan is and it turned out wonderful. I added more sweet potatoes and a can of black beans and all my coworkers and family loved it. Now getting ready to make it again for lent:) thanks so much for this great recipe!

  55. #
    stacy — January 10, 2012 @ 7:40 pm

    Thanks for the fast response!! I appreciate that–I was thinking the same thing but maybe add on some baking time or let come to room temp first:) Thanks again, can’t wait to try!!


    • Natalie replied: — January 10th, 2012 @ 7:49 pm

      No problem! I just happen to be sitting here when your comments came in :) I think you could assemble the whole thing tonight even. I don’t think it’ll make a difference with the tortillas. It’s not like they get crunchy anyway :)

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  57. #
    skip — January 18, 2012 @ 9:47 am

    Oh my. So so so so so so good! Made it tonight with the addition of quorn chicken pieces and mozzarella. Amazing and simple. Thanks for a great recipe.


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  61. #
    honeywhatscooking — January 27, 2012 @ 8:13 am

    those enchiladas look so healthy and good. I love the pictures. YOu have a beautiful blog. I’ll be stopping by more.


    • Natalie replied: — January 31st, 2012 @ 5:59 pm

      Thank you! I just checked out your blog as well. I suddenly have a cupcake craving… beautiful stuff!

  62. Pingback: Stacked Roasted Vegetable Enchiladas « Live to Eat, Love to Cook

  63. #
    Destiny — January 31, 2012 @ 5:49 pm

    I came across your recipe on pinterest and made this for dinner tonight. SO good! Like, amazingly so. The flavor is spectacular and I can’t wait to eat more tomorrow!


    • Natalie replied: — January 31st, 2012 @ 6:00 pm

      Thank you Destiny! I’m so glad you enjoyed it. I have to agree with you… when I make this, I can’t wait for lunch the next day. :)

  64. #
    mel mccarthy — February 2, 2012 @ 12:38 am

    Thank you so much for this gorgeous recipe. And thanks also for noting “heat-safe oil like grapeseed or coconut” My family thinks I’m nuts for not wanting to over-heat other oils. Nice to have reassurance. :-D


    • Natalie replied: — February 2nd, 2012 @ 9:24 am

      It’s so important not to over-heat certain oils! Stand your ground… I totally have your back ;)

  65. Pingback: Pinterest Recipe’s « Domesticday’s Blog

  66. #
    Maryanne Gobble Photography — February 7, 2012 @ 6:36 pm

    Super yummy! My husband gave me a break and cooked this one up for us. Used a 13X9 pan and said he added extra spices to the roast veg. mix. Both our little boys ate it up too!


  67. #
    Amy T. — February 11, 2012 @ 6:24 pm

    Oh, this looks so good! Two of my favorite things–roasted veggies and enchiladas. I found this via pinterest and I’m so glad I did!


  68. #
    Renee — February 12, 2012 @ 8:35 pm

    This is a wonderful recipe!! I tried it this afternoon, and while I was expecting to like it because of all the veggies, I was surprised at how much I LOVED It, ha! The flavors work together beautifully, and it was very satisfying – I’ve felt full all evening long, which is always a plus! Thanks for sharing :)


    • Natalie replied: — February 24th, 2012 @ 2:17 pm

      (Sorry I’m so late!) Thank you! I’m so glad you enjoyed it! I was surprised how much I liked it, too, and how full I felt without meat!

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  71. #
    Alyssa — February 24, 2012 @ 11:00 am

    These are amazing! I added black beans and broccoli (it was easier to buy a bag of prewashed broc/caul than a whole head of cauliflower), used more sweet potatoes than the recipe called for and subbed flour tortillas for corn. Also, I used a 9×13 pan because the smaller size couldn’t fit all that veggie goodness! Thanks for such a great recipe (found it on Pinterest!)!!!


    • Natalie replied: — February 24th, 2012 @ 2:19 pm

      Ah, gotta love Pinterest…. the new online cookbook :) I’m so glad you enjoyed these and made them your own. I’ve yet to try them with flour tortillas! There’s so many combinations that this recipe could never get dull. Thanks for your comment!

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  75. #
    Patty in Nj — March 7, 2012 @ 4:10 pm

    I made these tonight for dinner and can’t believe how good they were! I truly thought my family would turn up their noses because of how ‘veggie’ it looks. But everyone loved it. Such a great flavor – I used the veggies suggested, but I can see that I could mix it up. The cauliflower was especially good in there.


    • Natalie replied: — March 13th, 2012 @ 8:39 am

      So glad to hear! I think there’s something magical about roasted vegetables that makes even the most devout veggie-hater take a second glance :)

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  77. #
    kim — March 13, 2012 @ 8:36 am

    going to try and convert this to corn and gluten free. It looks so good and I am sure I can remake it for my celiac disease


    • Natalie replied: — March 13th, 2012 @ 8:38 am

      Hi Kim!
      If you use corn tortillas (like the recipe suggests) it’s already gluten-free! Unless you’re trying to remove the corn as well… I’d love to hear what you use instead!

  78. Pingback: Pinterest – The Perfect Recipe Finder « The Mary Cox Team's Blog

  79. #
    Laurie — March 14, 2012 @ 2:56 pm

    Thank you for sharing such a great recipe. I roasted all the colorful vegetables I had on hand including artichoke hearts & grape tomatoes (the night before) used whole wheat tortillas & assembled in minutes – no one missed the meat!


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  82. #
    Lauren — March 22, 2012 @ 3:48 pm

    I made this today and it was so AMAZING! I honestly think this is my new favorite dish! Even my husband loved it and he HATES veggies!


  83. #
    Kelly Connor — March 25, 2012 @ 8:24 pm

    Looks amazing!!! I can’t wait to try it. Just made your homemade granola this morning. Truly wonderful. Thanks for doing what you do!


  84. #
    Abbey — March 29, 2012 @ 6:29 am

    Hey! This is fantastic looking, and i will be making this tonight! Wondering, what did you have for a side dish? My boyfriend is almost on board with full veggie meals(been working for months to get him loving veggie dishes like this) but a man-approved side would be needed for this. I was thinking roasted chik peas and maybe nachos? what would u suggest?

    Your site is amazing, you are a great cook!


  85. #
    Dmarie — April 1, 2012 @ 8:13 am

    Just popped my pan of this into the oven…can’t wait to try it! Thanks for sharing this quick and ultra-easy veggie entree!


  86. #
    Stefanie — April 1, 2012 @ 5:54 pm

    I made this tonight and it was awesome! I used the veggies I had on hand: cauliflower, broccoli, onion, asparagus and red pepper. I sprinkled the veggies with just a bit of taco seasoning and used mozzarella cheese (that’s all I had). It was fabulous! I will make it again just like this. Oh, and I served it with fresh guacamole! Thanks for the recipe! Beautiful.


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  88. #
    anne — April 9, 2012 @ 9:23 am

    I made this last night to have for lunches during the week, and I can attest to its yumminess! The secret is the roasting of the veggies, which brings out the best flavor. I followed your recipe to a tee except that I used a can of corn and 2 jalapeno peppers instead of 1 poblano. And I needed a 9 x 13 pan for the final product because there were just sooo many veggies. I’m always looking for FRESH and filling foods and this was it!


  89. #
    Teresa — April 9, 2012 @ 7:35 pm

    This was delicious! My husband used extra cumin and garlic powder instead of minced garlic, and we accidentally left out the sweet potato. This is definitely something that we would make again! Thanks!


  90. #
    Erin — April 12, 2012 @ 10:03 am

    A new household favorite!!!! This will be on our regular menu. I did add some tofu for extra protein. Look forward to eating this many times more…


  91. #
    Monica — April 13, 2012 @ 2:40 pm

    I would love to try this recipe! Do you happen to know the serving size, calories per serving, fiber per serving, and fat grams per serving? I am currently on Weight Watchers and need to be able to calculate the number of Points. :-)


    • Natalie replied: — April 13th, 2012 @ 4:17 pm

      Hi Monica! Unfortunately I don’t. I have never been one to track calories/fiber/fat. (Because most of what I eat doesn’t have labels anyway :)) Sorry about that!

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  94. #
    Bethany — April 17, 2012 @ 4:44 pm

    Made this for dinner tonight and it was fantastic! My husband asked that we add this to our list of favorites. The only modification I made was whole wheat tortillas (homemade) for the corn. Thanks for this delicious veggie dish!


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  96. #
    Ruby — April 30, 2012 @ 7:20 pm

    Just made these today for dinner, and we loved it! Thank you!


  97. #
    Danimal — May 4, 2012 @ 5:06 am

    Made these last night for my girlfriend. Next time I am going to add some strained black beans during the assembly step. Great recipe overall though.


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  100. #
    Mabel — May 6, 2012 @ 4:31 pm

    OMG! This was delicious!


  101. #
    Tiffany — May 7, 2012 @ 10:43 pm

    This was amazing I could not believe how filling it was. Thank you.


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  103. #
    Jenny R — May 12, 2012 @ 3:53 pm

    I made this a few weeks ago and again tonight and had to get on here to say this is such a delicious recipe!! I’m a meat eater trying to incorporate more vegetables into our diet and this did the trick! It was especially tasty using mango salsa.


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  105. #
    Christine — May 21, 2012 @ 3:01 pm

    Made this for dinner tonight for me and my kids. We are all vegetarians and absolutely LOVED it! I highly recommend! I added black beans and pinto beans into the layers for protein and extra fiber. Delicious!!!!


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  108. #
    NikKi — May 30, 2012 @ 10:50 pm

    I made this for a family dinner party tnite – 1st time I’ve ever cooked for 9 people! Everyone LOVED it, which is saying a lot since they are ‘particularly carnivorous’ and don’t even know that vegetables come in fresh form. I actually messed up making this (bc I dropped a bottle of my merlot during cooking in my very white kitchen) and cooked for 20 mins, period. No foil – no extra 10 mins. It turned out so well I think I will do the same in the future! I will substitue wheat tortillas, though.


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  110. #
    Karen @ The Food Charlatan — June 3, 2012 @ 11:48 pm

    This was so good!!! We loved it. Thanks so much for sharing the recipe. I blogged about it here:


  111. #
    Julie — June 4, 2012 @ 5:51 pm

    If found this recipe via’s Menu Plan Your Butt off – made it with some modifications based on what was on hand, have a blog post on the way about it, and pinned it just now. Great recipe!


    • Natalie replied: — June 5th, 2012 @ 6:53 pm

      Thanks for spreading the word! I’m glad you liked it :)

  112. #
    Rachel — June 5, 2012 @ 5:56 pm

    I made this on Sunday (found the recipe on Pinterest). I must’ve measured my cilantro wrong because whew! too much. But it is still tasty and I will definitely make it again (with less cilantro :) I added black beans into the salsa for more umph and it made enough for me to freeze (its just me so I didn’t want to be sick of it by the end of the pan). Thanks for the recipe!


    • Natalie replied: — June 5th, 2012 @ 6:54 pm

      Glad you liked it! I tend to have a heavy hand with cilantro (because I’m in love with it). Good thing this recipe is so easily adapted! Glad you liked it.

  113. # — June 11, 2012 @ 5:29 am

    Hi Natalie, This recipe is AMAZING! It was just featured featured as the “Daily Nosh” on paired with Trefethen 2011 Dry Riesling.


  114. #
    Shiloh — June 17, 2012 @ 7:15 pm

    Sooo good. I used two zucchinis instead of cauliflower!


  115. #
    Jan — July 3, 2012 @ 6:16 pm

    I made this yesterday with glowing reviews. It was so flavourful, I didn’t have any Poblanos so I substituted with a couple of dashes of red chiles, and next time I would add I red pepper and 1 green bell pepper for added colour. I served it with a generous dollop of homemade guac — YUMMO!

    Thank you, this recipe is a keeper!


  116. #
    Amy — July 10, 2012 @ 7:11 pm

    Made for dinner, so good! Everyone, including my 10 mo old and 2 year old loved it. It wasn’t spicy but had a ton of flavor. I threw in shredded chicken and some summer squash and omitted the cauliflower. The store didn’t have it. I actually cooked all of it on my grill because it’s so hot with the oven on. The high temp gave the final dish a crispy bottom layer that was perfect. Thanks for the recipe; I will for sure make again!


  117. #
    Amy — July 12, 2012 @ 6:15 pm

    Oh, my gosh! One of my new favorite recipes. This was so amazing! My husband loved it and my daughter ate it (a compliment, trust me). I’m going to be living on this!


  118. #
    AliGThang — July 15, 2012 @ 1:14 pm

    Instead of roasting the vegetables that Perry suggested, I chopped up a few cups of roasted peppers, eggplant, green beans and onions that I had on hand. For the sauce, I mixed up some medium-spicy canned enchilada sauce and some Paul Newman’s salsa. We used shredded mozzarella for the cheese component. To heat through, the recipe took about another 5 minutes in my oven. This is a great way to use up leftover vegetables and also was good for cleaning out some leftover odds and ends in my fridge/pantry.


  119. #
    Kayla — July 17, 2012 @ 5:15 pm

    I just wanted to tell you that I’ve made this recipe several times, and every time, it’s delicious. With this dish, I’ve even converted some of my gotta-have-meat family members to something that’s all veg. Thanks! :)


  120. #
    Stacey — July 17, 2012 @ 9:39 pm

    Made these for dinner tonight and they were amazing!


  121. #
    Lisa — July 23, 2012 @ 2:36 pm

    AH-MAY-ZING! Thank you! This meal will be a new staple in my home! Now, for seconds….


  122. #
    Kristy — July 28, 2012 @ 4:09 am

    Made this for dinner and it was FANTASTIC. Even better than I expected – and it had a high hurdle, given all the positive reviews! One note for all of those who are looking to count points/calories. I plugged in all of the ingredients and calculated that this entire dish has around 2,100 calories. So if you make this into 4 servings, it is 525 calories per serving. Not 100% sure if that’s accurate, but its close!


  123. #
    Tess — August 15, 2012 @ 12:44 pm

    Any ideas on how to lower the carbs and sugar in this delicious looking recipe?


    • Natalie replied: — August 15th, 2012 @ 12:59 pm

      Hmm… to lower the carbs even more you could use fewer tortillas and omit the sweet potatoes and corn, which are pretty starchy. Since the only sugar in this recipe is the naturally occurring sugar in the vegetables (and tortillas), you would do the same thing… fewer tortillas and omitting/swapping out the sweet potatoes and corn for vegetables lower in sugar.

  124. #
    Robin Spitzer — August 15, 2012 @ 9:13 pm

    I know, I can’t add more than what everyone else said. But this is the bet thing I have cooked since starting ETL. I left out the oil and cheese…was simply wonderful. Works great on a Nutritarian diet. Served it with cashew “sour cream”. Was just the bet. Thank you sooooooo much for a meal, that will be in the regular rotation!


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  127. #
    Liz — September 14, 2012 @ 9:29 am

    I’ve made these 3 or 4 times now, and even my carnivorous boyfriend loves them! These are so delicious that I actually crave them! Thank you for sharing your recipes with others, you truly have a wonderful gift :)


  128. #
    Erin — September 18, 2012 @ 2:51 pm

    My kids actually ate this without one complaint! Great recipe, thanks!


  129. Pingback: I Wish I Liked to Cook | High Street

  130. #
    Deb — September 21, 2012 @ 3:01 pm

    Made this for dinner tonight and got rave reviews! Will use a 13×9 pan next time, it was a bit tall in my 11×7 pan. Would also be fabulous with shredded pork or chicken added in. It’s a keeper!


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  132. #
    Amy — October 9, 2012 @ 11:32 am

    I’ve made this a bunch of times now and it always is delicious. I love how easy it is too modify based on what I have in the kitchen. I’ve added everything fro chicken, beans, yellow squash, and tonight I’m going to try butternut squash. Thanks for a great recipe!


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  136. #
    Hannah — October 20, 2012 @ 9:40 pm

    Just made this! Was super yummy!


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  138. #
    Katherine — October 26, 2012 @ 9:42 am

    I found this recipe several months ago and have made this dish at least a dozen times! So so good. I eagerly checked The Roasted Vegetable out from the library, hoping to find more fabulous recipes. I learned it’s you genius pick of veggies that make this dish! Sweet potatoes and cauliflower instead of zucchini, and also the addition of fresh spinach is your idea. Sweet potatoes and cumin are so good together. Please adapt more recipes from this book and share. It has some great ideas but many of the recipes call for eggplant, mushrooms, or asparagus as the “meaty” part of the main dish. Those are seasonal or expensive.


    • Natalie Perry replied: — October 26th, 2012 @ 10:11 pm

      Hi Katherine!
      Thanks for coming back to report and for your sweet comments! I’m so happy you found that cookbook. If you type “Andrea Chesman” into the search bar at the top of my blog, you’ll find a few others that I adapted. As much as I love eggplant and asparagus (mushrooms I’m working on), the seasonality really gets me. And the cost. I definitely take advantage of those in their seasons!

  139. #
    Renee — October 30, 2012 @ 12:48 pm

    Oh my lord. I found your recipe via pinterest and we made it last night–after the first bite, my boyfriend melted. It’s the best thing we’ve made in MONTHS. It was so, so SO good! We used trader joe’s spicy chipotle salsa, their flax and corn tortillas and queso quesadilla cheese. It was amazing. Thank you, thank you, THANK YOU for creating this recipe!!


  140. #
    Jes. — November 8, 2012 @ 4:39 pm

    Just finished eating this. It was amazing!


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  142. #
    Iris — November 26, 2012 @ 7:22 pm

    Found this recipe on Pinterest and made it yesterday. Delicious. I like that it’s easy to make substitutions.


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  145. #
    Michelle — January 13, 2013 @ 7:01 am

    Found you on Pinterest yesterday. I doubled the poblano, added portobello and used pepper jack cheese. Fabulous!


  146. Pingback: Meatless Monday: Stacked Veggie Enchilada Bake | windykitchen

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  148. Pingback: Perry’s Plate: Stacked Veggie Enchiladas « The Hungry Runner

  149. #
    Rebecca — February 3, 2013 @ 6:20 am

    We made this last night & LOVED it!!! Thank you so much for such a fabulous recipe! Even my 19mth old son ate it and we loved all the veggies!


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  153. #
    Jill — February 11, 2013 @ 5:09 pm

    I LOVED it too!
    I followed to a Tee except I made my own corn tortillas and used pepper jack cheese chunks when I ran out of cheddar. YUM! Served with Cilantro Lime Jasmine Rice.

    OH- I doubled and froze 2-9×9 pans. Was alittle worried about the fresh spinach but it tasted fine.


    • Shawna replied: — July 12th, 2013 @ 7:11 pm

      Do you remember how you cooked the Stacked Roasted Vegetable Enchiladas once they were frozen? Does the time or temp have to be increased at all, or does it have to be thawed first?

  154. #
    Helyn — February 17, 2013 @ 1:36 pm

    I made this dish today and love, love, love it! Only substitute were long green chiles (5) instead of the Poblano and only used about 7 tortillas. Skipped the sour cream entirely and they were phenomenal! Oh, I guess I left out the grapeseed/coconut oil as well. So yummy!


  155. #
    Kathleen — February 25, 2013 @ 12:19 pm

    I found this recipe about six months ago and it has become my go-to meal when I entertain. Everyone LOVES it. So delicious and versatile.


  156. #
    Tammy — March 2, 2013 @ 6:26 pm

    This is delicious!!! Thanks for the amazing recipe. I will use these roasted veggies in other meals too… Over quinoa, in tacos, burritos, as a side for grilled chicken. Just perfect. Husband and mother in law thought so too :)


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  158. #
    dbruijn — March 5, 2013 @ 11:32 am

    I made this last night and it was delicious!! We eat no meat at home and my husband hates beans. So hard to find inventive dishes. This was a hit!!


  159. Pingback: Perry's Plate: Progressively Paleo Recipes » Leftover Shredded Beef and Kale Stacked Enchiladas

  160. #
    Andrea Chesman — March 13, 2013 @ 7:56 am

    Hi Perry, Glad you liked this recipe. I found your blog via a reader who asked to reprint the recipe. Many thanks!



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  162. #
    Rebecca — March 22, 2013 @ 11:45 am

    My family and I loved this dish! Planning to feature it and your blog on my new little cooking blog this weekend! Thanks for such a great new veggie dish! Excited to check out your other recipes!


    • Natalie Perry replied: — March 22nd, 2013 @ 2:19 pm

      Thanks Rebecca! Welcome to the blogging world!

  163. Pingback: Perry's Plate: Progressively Paleo Recipes » Chicken Pot Pie with Sweet Potato Biscuits (Paleo)

  164. #
    Kavitha — March 26, 2013 @ 4:52 pm

    I really liked this recipe and how simple and versatile it is. I didn’t use all of the veggies on the list, and swapped a few out. I also skipped a layer of tortilla etc because my baking dish wasn’t deep enough for that. Everything still turned out really great. I used more minced garlic, and added some chilli pepper flakes for some more spice.

    Will be making this again, thanks :)


    • Natalie Perry replied: — March 27th, 2013 @ 11:14 pm

      Great! I’m glad you liked it! I’m glad you could adapt it to your liking.

  165. Pingback: WHOLE FOODS April 2013 Menu | OAMC from Once A Month Mom

  166. #
    Nicole — April 10, 2013 @ 7:21 am

    Great recipe! It made more like 7-8 servings for me. I added a little more veggies that I had left over in the fridge and added some ground turkey for my hubby. For the veggie version, I estimated about 320 calories per serving. Possibly a little less because I went light on the cheese, and about 13g of fat (give or take because of amount of oil and type/amount of cheese used), 42 g carbs and 13g fiber. For anyone who was interested!


  167. #
    pat — April 13, 2013 @ 10:54 am

    Fantastic recipe!! And the whole house smelled great while baking! Thanks for sharing.


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  169. #
    Rebekah — April 24, 2013 @ 1:38 pm

    Amazing. At the end of the meal, my husband said that he was certain he was going to hate this recipe because of all the vegetables, but I had proven him wrong and it was delicious! All I have to say is wow. Thanks Perry’s Plate, I cannot wait to make this again!


    • Natalie Perry replied: — April 24th, 2013 @ 10:21 pm

      Rebekah! I love comments like yours so much! The “I fed this to my husband/kid/boyfriend who was determined to hate it, but loved it” comments are the best. It’s so fun to win over a veg-disliker! Congrats to you!

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  172. #
    Teresa — May 3, 2013 @ 7:15 pm

    I just made this for the first time and it was so good that it won’t be the last time. Thank you!


  173. #
    Tara — May 26, 2013 @ 2:58 pm

    Fan-freakin’ tabulous!!! Go make this and please ur entire family!! Just be ready for them to request it again and again!!


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  176. #
    Pete A — June 29, 2013 @ 11:47 am

    You mention heat safe oils in the ingredients, then talk about olive oil in the instructions. Just a slip? Olive oil and 425 degrees don’t mix in my understanding…way too much oxidation and breakdown products, no?

    Great lookin recipe; if ONLY I could figure out how to do it without the cheese and tortillas…


    • Natalie Perry replied: — June 30th, 2013 @ 8:53 am

      That definitely was a slip. I may have gone back and changed the oil description in the ingredient list but forgot to change it in the instructions. My blog spans 5 years of gradual lifestyle changes so there’s bound to be some slips and contradictions. Thanks for catching that!

  177. #
    Pete A — June 30, 2013 @ 11:06 am

    Great blog you have, and no intention of demeaning it at all. Figured it was a missed edit, as you DEFINITELY understand which oils are “heat safe”
    Pete A


    • Natalie Perry replied: — July 2nd, 2013 @ 2:50 pm

      Oh, no offense taken. I appreciate you pointing that out!

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  182. #
    Andrea — July 14, 2013 @ 4:37 pm

    In the oven now! So excited to eat this for dinner – couldn’t stop eating the roasted veggies. Love the addition of sweet potatoes. I also added about 1/3 can of black beans and 1 chopped zuchinni. Definitely needed a 9×13 pan for all this goodness! Thanks for a great recipe!


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  185. #
    Brena — July 20, 2013 @ 7:39 pm

    This is one of the very best vegetarian dishes I have EVER made. The flavors were amazing! The only change I made was to add a jalapeno to appease my husband, who prefers spice. I will make this again and again, and I cannot wait to have friends over for dinner to impress them. Thanks for sharing such a healthy and easy meal.


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  188. #
    Allegra — August 3, 2013 @ 10:00 pm

    Made this for the family tonight and they loved it! I added asparagus and mushrooms for even more of an amazing veggie flavor infusion and used a spicy chipotle salsa instead and it was a huge hit. Will definitely be making again :)


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  192. #
    Jennifer — September 11, 2013 @ 5:05 pm

    Tried this for dinner, and loved it. Made it with a mild salsa thinking the kids would try it. They didn’t. Don’t take offense, my boys are ridiculously picky. I will make this again with a spicier salsa and guacamole on top. Love so much, I’m now following your blog.


  193. #
    Archana — September 16, 2013 @ 3:54 pm

    Made this for dinner tonight for my meat and potatoes husband, and he absolutely loved it!!!!! Wonderful, hearty, simple, and delicious recipe. I could keep going…..:)


    • Natalie Perry replied: — September 17th, 2013 @ 9:38 am

      Aw thanks for letting me know! I won over my meat and potatoes dad with this, too! There IS hope for those men. Haha.

  194. #
    Rhonda B. — September 23, 2013 @ 10:46 am

    I cannot even put into words how delicious, how yummy, how perfect, and how much I love this dish.


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  197. #
    Pauline Dravet — October 7, 2013 @ 3:53 pm

    This recipe was great inspiration for tonight’s dinner. Only made a couple changes, changed to a 9×13 pan and added some chipotle. Would have never thought of the veggie combo. Thanks for sharing this recipe.


  198. Pingback: Veggie Loaded Chicken Enchiladas » Kale and Dumbells

  199. #
    Taryn — December 31, 2013 @ 9:35 am

    I LOVE this recipe!!! The vegetable combination you chose is so delicious. I wonder if there is another sauce I could use instead of the salsa/pico de gallo though. Maybe the creamy green chile sauce from your stacked chicken & zucchini enchiladas? Any other ideas?


  200. Pingback: Cake and Enchiladas | EmPan Blogs

  201. #
    Lauren W — January 14, 2014 @ 11:59 am

    I absolutely love this recipe, and so does my family, including my husband and 4 yr old. I’ve also made it for friends and everyone raves about it. I usually make it at the end of the week or whenever I have a bunch of leftover fresh veggies. Plus I’ve made it ahead of time when I’m working so all my husband has to do is throw it in the oven. This has become a staple dinner in my household.


    • Natalie Perry replied: — January 16th, 2014 @ 7:55 am

      That’s wonderful Lauren!! Thanks so much for letting me know. I’m thrilled!

  202. #
    Ashley @ Big Flavors from a Tiny Kitchen — January 15, 2014 @ 10:11 am

    My friend made this for our Supper Club gathering last weekend, and it was WONDERFUL! Really beautiful combination of flavors. I’m definitely going to be making this at home, too.


    • Natalie Perry replied: — January 16th, 2014 @ 7:55 am

      Thanks Ashley! So glad you enjoyed it!

  203. Pingback: A must-try recipe: Roasted Vegetable Enchiladas | MomUncorked

  204. #
    Anne — January 21, 2014 @ 4:24 pm

    Love this recipe! Even the leftovers were good :)


  205. #
    Ashley — January 27, 2014 @ 4:29 pm

    Thanks so much!! Hubby wants this to go in the rotation! It was great!!


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  207. #
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  212. #
    Ashley@Biggerthanthethreeofus — April 3, 2014 @ 4:56 pm

    Made these tonight with some Trader Joe’s Chipotle Salsa and they were amazing! Thanks so much for the recipe.


  213. #
    Nadja — April 15, 2014 @ 3:18 pm

    This was one of the best recipes I have ever had! Thank you for sharing! I used broccoli, sweet potato, onion, fresh corn, black beans, fresh spinach, and carrots. Absolutely wonderful and very filling.


  214. #
    patsy Matthew-kachur — April 20, 2014 @ 12:00 am

    Excellent a goodFriday dish for my company. They loved it and I will make it again wit no regrets. Thank you


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  222. #
    Young Hip Fit — June 27, 2014 @ 3:01 pm

    Thanks for the post! I love the gooieness of cheese enchiladas too (well, cheese anything really), but these sound like a nice, healthy altenative!


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  230. #
    Mary Ann Johnson — September 12, 2014 @ 7:35 pm

    I added Sweet Ground Italian Sausage (took meat out of the sausage) and added a lot more cilantro. Added Lime juice to the veggies. Used a little less tortilla. Then topped with Parmesan and Balsamic Vinegar. My pan was a bit too small for the amount, or I used too much of something. So made two batches: one in an 8 X 12 and one in a cast iron pan. My husband and father LOVED it. Liked it myself, too. Very good! Oh, also added Zucchini. And added sliced tomatoes from the garden to the top layer.


  231. #
    etix — October 13, 2014 @ 3:44 pm

    Thank you for these explanations


  232. #
    Mary — November 18, 2014 @ 5:21 pm

    I tried to pin this but it won’t let me because it’s been flagged for inappropriate content…:( I don’t know how to fix it.


  233. #
    Teresa — February 13, 2015 @ 8:14 pm

    Hey, Natalie, I was trying to pin your recipe, but Pinterest says it has blocked this link because it may lead to spam! Just thought you would want to know.


    • Natalie Perry replied: — February 17th, 2015 @ 5:35 pm

      Thanks for letting me know, Teresa! It did the same thing for me. Sad. I have no idea why or how to fix it. :(

  234. #
    Tammy Nelson — July 19, 2015 @ 11:47 am

    This was delicious. Thanks for sharing the recipe.
    I would definitely change the pan recommendation to 9×13. I made this dish almost exactly to spec and barely fit it into even a 9×13.
    Also, I was able to pin the recipe, so it looks like that issue from earlier this year has been resolved.


  235. #
    Stéphane Thirion — September 1, 2015 @ 6:40 am

    Thank you very much for your explanations


  236. #
    Julie Henriksen — June 28, 2016 @ 10:09 am

    Looks amazing! I am building my collection of vegan recipes, and will definitly try this one. I am sure I can find a good alternative to the cheese! Thank you!


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  238. #
    Toni — July 15, 2016 @ 1:33 pm

    I have had this pinned for a while. Looked amazing. I have been roasting many vegetables for a while. The children love them instead of steamed. I substituted carrots for sweet potatoes. My store only had Anehime peppers. Added about 1 cup of left over cooked chicken. Today of all days no fresh spinach.  This took a 9 x13 pan for me. 


    • Natalie Perry replied: — July 21st, 2016 @ 10:20 pm

      So glad you enjoyed it!

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  240. #
    Polina — November 3, 2016 @ 11:07 pm

    How is this Paleo if it’s got cheese in it?!?!?


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