Stacked Roasted Vegetable Enchiladas
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 deliciosu. If they look like this. And are full of roasted vegetables. (I love roasted vegetables more than a lot of things. More than some people, actually.)
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.
Speaking of components, this version doesn’t actually have any enchilada sauce. 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.
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 homemade corn tortillas.
Speaking of vegetables, I used sweet potatoes, bell peppers, cauliflower, onions, and corn. You can throw in whatever vegetables you like! Adding some black beans would also be good if you wanted to keep it vegetarian, but wanted to boost the protein.
Like I said up there, I didn’t use enchilada sauce. (By the way, have you ever had homemade enchilada sauce? It’s pretty fabulous. And easy. And I’m sure you have all of the ingredients — it’s chili powder based. The recipe I linked to up there is my favorite enchilada sauce and is also Whole30 friendly! (Not that that does you any good here. But maybe for future reference.)
Instead of enchilada sauce it uses salsa mixed with fresh cilantro. I love the flavor and freshness it adds to this recipe.
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. Wins all over the place.
How to Make Stacked Enchiladas
- After your filling is finished roasting, grease a baking dish with cooking spray. I used an 8×8 glass dish, but I’ve gotten some comments that you’re ingredients aren’t fitting well in there. Use a 9×13 if you’re worried about fitting everything!
- Put some salsa in the bottom of the dish (about 1/4 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.
Feel free to switch out the vegetables or cheese for those you like, add shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn tortillas. A sprinkling of fresh green onions and a dollop of sour cream on top finished it off nicely!
Do you make side dishes for your enchiladas? I don’t, just because I feel like enchiladas are a one-pan meal type of situation. If you prefer to have something light and fresher to go along with it, my Southwest Cabbage Slaw would be perfect. It’s not a heavy, mayo-based slaw. It’s simply a mixture of shredded cabbage, green onions, and cilantro tossed in a light lime juice vinaigrette.
Note: The original recipe was made in a 9x9" square pan, but we found it actually fits better in a 9x13" pan. Recipe Adapted from The Roasted Vegetable by Andrea Chessman
9-10 corn tortillas, halved (try making homemade tortillas!)
Note: The original recipe was made in a 9x9" square pan, but we found it actually fits better in a 9x13" pan.
Recipe Adapted from The Roasted Vegetable by Andrea Chessman
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