ROASTED VEGGIE ENCHILADA CASSEROLE
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h45m
Number Of Ingredients 14
Steps:
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
- Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
- When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
- Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg
ROASTED VEGETABLE ENCHILADAS
Delicious roasted veggies overflow in these enchiladas.
Provided by Ali
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
- Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
- Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
- Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.
STACKED ENCHILADA
A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.
Nutrition Facts :
ROASTED VEGETABLE ENCHILADAS
We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead - perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.
Provided by Paris D
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
- Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
- Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
- Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
- To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
- To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
Nutrition Facts : Calories 308.6, Fat 7.3, SaturatedFat 1.1, Sodium 521.1, Carbohydrate 52.9, Fiber 12.8, Sugar 6.1, Protein 12
STACKED ROASTED VEGETABLE ENCHILADAS
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
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ROASTED VEGETABLE ENCHILADA CASSEROLE
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- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated 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 on a lower oven rack 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.
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- Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
- Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
- Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
- Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.
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