I know what you’re thinking — veggie enchiladas can’t be that good. And why is everything just thrown into a pan like that?! It’s an enchilada abomination!
They are pretty delicious. And are full of roasted vegetables. (I love roasted vegetables more than a lot of things. More than some people, actually.)
This has been the most popular recipe on my site for YEARS, so I hope you give it a try!
What vegetables do I use for Roasted Vegetable Enchiladas?
I like this particular combination — cauliflower, sweet potatoes, bell peppers, and a poblano pepper. And some frozen corn, if I happen to have it.
I like the poblano pepper because I love how they taste, but you can use a jalapeno for heat or just use another bell pepper.
Theoretically you could use any roast-able vegetable you like, but I like this combination because it doesn’t taste too “green” like broccoli & Brussels sprouts would taste. You want the flavors to blend in, not overpower the casserole.
Why Would You Stack Enchiladas?
You may also be wondering why they don’t look like authentic enchiladas.
These vegetarian “enchiladas” are stacked. Stacked enchiladas have all the components of enchiladas except the tortillas and filling are stacked — casserole style.
Stacking them make it WAY easier to assemble.
And if I can get all of the enchilada flavor that I love finished more quickly, then that’s always a good thing, right?
This version doesn’t actually have any enchilada sauce, either. Maybe it should be called “Mexican Layered Casserole” except I’m pretty sure it’s not really Mexican either.
Naming recipes is hard, guys. But I promise you’ll love this one!
This enchilada recipe is also customizable. And fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food.
How to Stack Enchiladas
- After your filling is finished roasting, grease a 9×13 baking dish with cooking spray.
- Put some salsa in the bottom of the dish (about 1/2 cup) along with a layer of tortillas. Add some of the roasted vegetable filling, some baby spinach (I put baby spinach in a lot of things. Mostly because my kids don’t mind it’s there.), and some grated cheese.
- Repeat the layers — salsa (or remaining sauce), tortillas, filling, spinach, and cheese. I put three layers, ending with cheese on top. If you have remaining tortilla pieces, just use them for something else or bake them and make some homemade tortilla chips!
- I baked mine for 20 minutes covered and then 10 minutes uncovered to get the cheese nice and melty.
Ways to Customize Stacked Roasted Vegetable Enchiladas
If you’re wanting to keep this vegetarian, sprinkle in some black beans as you’re layering the casserole.
If you’re a meat eater, add some leftover shredded taco meat or ground taco beef. Or chopped grilled chicken.
Change up your sauce!
You may have noticed that these “enchiladas” don’t have enchilada sauce. (The blasphemy continues…)
Instead, some fresh salsa is mixed with chopped cilantro for a lighter feel. Try using salsa verde or another kind of salsa you like.
You could also use actual enchilada sauce. I have a great Homemade Enchilada Sauce recipe if you need it.
Make it Grain-Free & Dairy-Free
Luckily it’s easy to find grain-free and dairy-free replacements for things like cheese and tortillas.
I made a version of this omitting the corn and using Siete cassava tortillas and some dairy/soy-free grated cheese from Moocho & Violife.
I’ve always been suspicious of dairy-free cheese, but these two brands pleasantly surprised me.
This is the grain & dairy-free version — look how good it looks! It tastes almost just like the original, too.
Dairy free cheese doesn’t melt quite like the real thing, but this was pretty tasty. I even topped it with some Kite Hill dairy-free sour cream.
More Stacked Enchilada recipes on my site!
These Leftover Shredded Beef & Kale Stacked Enchiladas are a great home for leftover shredded taco beef. (Like my Instant Pot Green Chile Shredded Beef!)
Here’s a chicken version with a creamy green chile sauce — Stacked Chicken & Green Chile Enchiladas.
All of my enchilada recipes are freezer friendly, too. If you make one, go ahead and double it so you have an easy meal later in the month!
If you make this recipe and enjoy it, let me know! Share it on social media and tag me so I can send you some love –> @perrysplate or #perrysplate.
- 1 poblano chile, seeded and diced
- 2 red bell peppers, seeded and diced
- 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, peeled and diced
- 1 cup corn kernels, fresh or frozen
- 3 Tablespoons heat-safe oil like avocado or coconut
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon granulated garlic
- 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 small tortillas, halved (corn or grain-free)
- 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
- sour cream and thinly sliced green onions for garnish, if desired
- Preheat the oven to 425 degrees F.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated 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 on a lower oven rack 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 9x13" baking pan with nonstick spray.
- In a small bowl, stir the cilantro into the salsa. Spread 1/2 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, 1/2 of the remaining 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.
Recipe Adapted from The Roasted Vegetable by Andrea Chessman