Saturday, September 1, 2012

Stacked Roasted Vegetable Enchiladas

photo from here
This wasn't as much a pan of enchiladas as it was a casserole, but whatever you call it - we liked it a lot!  I had to stop myself from eating the pan of roasted veggies instead of using them to layer in the dish!  I made a few changes that are reflected below (some by accident, but it still turned out yummy!).

jalapeño, seeded and 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
handful of mushrooms, quartered1 cup corn kernels, fresh or frozen
3 T olive oil
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 (I wanted to use corn, but bought flour by accident)
2 cups shredded cheese
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 jalapeño, red bell peppers, cauliflower, sweet potato, onion, mushrooms 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.

1 comment:

  1. Angela, you are amazing!!! Not only are your days filled with being a devoted wife and mom to 3 little kids, you cook all these great meals from scratch! AND you keep two blogs [at least] updated regularly with precious memories, recipes, photographs, and videos. Wow -- I need a nap just thinking about all that. You are truly special. Hugs, Kelly


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