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Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas

The ultimate comfort food, Roasted Vegetable Stacked Enchiladas features layers of roasted veggies, gooey cheese, and zesty salsa, making it a perfect weeknight dinner. This hearty dish is not only delicious but also a fantastic way to sneak more vegetables into your diet. You'll want to make this deliciously satisfying meal tonight!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato chopped
  • 1 cauliflower chopped into florets
  • 1 yellow onion diced
  • 1 red bell pepper cut into matchsticks
  • 1 orange bell pepper cut into matchsticks
  • 1 pasilla pepper cut into matchsticks
  • ¼ cup avocado oil divided
  • 1 tsp sea salt
  • 1 Tbsp chili powder
  • 12 corn tortillas halved
  • 1 jar tomato salsa or homemade salsa of choice
  • 1 cup mild cheddar cheese grated
  • 1 cup Jack cheese grated

Equipment

  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Cutting Board

Method
 

  1. Preheat your oven to 375° F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the chopped sweet potato, cauliflower, yellow onion, red bell pepper, orange bell pepper, and pasilla pepper. Drizzle with avocado oil, and sprinkle with sea salt and chili powder. Toss everything together until the vegetables are evenly coated with oil and spices.
  3. Spread the seasoned vegetables evenly on the prepared baking sheets. Roast in the oven for about 20 to 30 minutes, or until they are golden-brown and tender. Stir halfway through to ensure even cooking.
  4. Once roasted, reduce the oven temperature to 350° F.
  5. In a large casserole dish, pour ¼ cup of salsa into the bottom. Spread it around to cover the base.
  6. Arrange 8 of the halved corn tortillas in the casserole dish. It’s okay for them to overlap slightly.
  7. Layer one-third of the roasted vegetables over the tortillas. Then sprinkle one-third of the mild cheddar cheese and one-third of the salsa over the top.
  8. Repeat the layering process two more times: tortillas, vegetables, cheese, and salsa. End with a final layer of roasted vegetables and top with the remaining cheese.
  9. Place the casserole dish on the center rack of the oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
  10. Once baked, remove the enchiladas from the oven and let them cool for at least 20 minutes before cutting them into squares and serving. If you're transporting them, allow them to cool to room temperature, then cover with plastic wrap or foil.

Notes

When storing leftovers, place them in an airtight container in the fridge for up to four days. For longer storage, you can freeze unbaked enchiladas by covering them tightly with foil for up to three months. Just bake from frozen, adding extra cook time.