Dinner

Stacked Roasted Veggie Enchiladas is for Dinner.

Stacked Roasted Veggie Enchiladas takes 45 minutes to prepare.

Stacked Roasted Veggie Enchiladas takes 90 minutes to cook.

Stacked Roasted Veggie Enchiladas makes 12 servings.

The ingredients for Stacked Roasted Veggie Enchiladas are:

1 poblano chile, 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
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
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 (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Here is how you make Stacked Roasted Veggie Enchiladas:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.Place poblanos, red bell peppers, cauliflower, sweet potato, onion, 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.Serving Size: Makes about 12 servings (9x13 pan) Number of Servings: 12Recipe submitted by SparkPeople user KJT1985.

The nutritional information for Stacked Roasted Veggie Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.1

• Total Fat: 6.5 g
• Cholesterol: 16.7 mg
• Sodium: 385.3 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 4.5 g
• Protein: 7.7 g

Stacked Roasted Veggie Enchiladas is Mexican cuisine.