Dinner

Stacked Roasted Vegetable Enchiladas is for Dinner.

Stacked Roasted Vegetable Enchiladas takes 20 minutes to prepare.

Stacked Roasted Vegetable Enchiladas takes 60 minutes to cook.

Stacked Roasted Vegetable Enchiladas makes 6 servings.

The ingredients for Stacked Roasted Vegetable Enchiladas are:

2 Sweet potatos (Medium size) (cut into cubes)
2 bell peppers (diced or cut into matchsticks)
1 medium head of cauliflower (cut into small pieced)
1/2 onion (diced)
1 cup sweet corn (fresh or frozen)
2 cups salsa (jarred or homemade)
4 tbsp fresh cilantro (minced)
1 cup Colby Jack/Monterey Jack Cheese
1 cup shredded cooked chicken (optional)
3 tbsp olive oil
2 garlic cloves (minced)
1.5 tbsp cumin (more to taste)
4 (approx) Whole Wheat tortillas
1/3 cup sour cream (optional, garnish)
1/4 cup green onion (optiona, garnish)

Here is how you make Stacked Roasted Vegetable Enchiladas:

Preheat oven to 425lightly oil shallow roasting pan or rimmed cookie sheetplace bell pepper, cauliflower and sweet potato onto baking sheet, drizzle with olive oil and season with garlic and cumin. add generous pinch salt and pepper and mix (I think mixing with your hands is easiest)Spread vegetables on the panRoast vegetables for 30-40minutes under tender and brown (stir every 10min or so)Prepare a 9x11, 8x8x2, or whatever dish is on hand with nonstick sprayIn a small bowl mix cilantro with salsaSpread 1/4 cup salsa mix on the bottom of the dishLayer with Tortilla pieces (I used 1.5 tortilla for each layer)Top with 1/3 cup roasted vegetables, 1/4 chicken (optional), 1/3 cup cheese, 1/4 cup salsaRepeatBake for 20 minutes covered with foilThen remove foil and bake for another 10min until cheese is melted and everything is heated throughLet sit for 5min before servingServe with reduced fat sour cream (optional) and green onions (optional)Serving Size: about 6 good sized portions (used a 9x11 glass dish)Number of Servings: 6Recipe submitted by SparkPeople user RUNASHLEYRUN.

The nutritional information for Stacked Roasted Vegetable Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 432.2

• Total Fat: 17.1 g
• Cholesterol: 66.8 mg
• Sodium: 742.4 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 8.8 g
• Protein: 29.4 g

Stacked Roasted Vegetable Enchiladas is Mexican cuisine.