Roast Vegetable ‘Stacked’ Enchiladas

roast vegetable enchiladas | rosemarried.com

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

roast vegetable enchiladas | rosemarried.com

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

  • 15-20 corn tortillas
  • 1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
  • 4 cups shredded cheddar cheese
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 white or yellow onion, diced
  • 2 carrots
  • 1 parsnip
  • 1 cup frozen corn, thawed
  • 1 large handful kale leaves, roughly chopped
  • 2 canned chipotle peppers (in adobo), finely chopped
  • 2 teaspoons cumin
  • 1.5 tablespoons olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
  2. While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
  3. While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
  4. Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
  5. Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)

http://rosemarried.com/2014/04/28/roast-vegetable-stacked-enchiladas/

2 Responses

  1. Pech says:

    Greatminds think alike! I love adding cumin to roasted vegetables as well, even though I did use mine inside a lasagna instead of enchiladas! Love the styling and totally still think it’s pin worthy

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