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Roasted Vegetable Enchiladas

I don’t know why sometimes enchiladas get a bad rap.  They don’t have to be full of cheese and swimming in a high calorie sauce.  These roasted vegetable enchiliadas are sure to hit the spot and cure any craving for a gooey and cheesy enchilada.

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Start by chopping up some veggies and throwing them on a sheet pan.  I used bell pepper, zucchini, carrots, and onion.  Toss them with extra virgin olive oil and roasted them off until tender and light brown.  About 400 degrees for 20 minutes.

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This a great little trick that I always do….put some sauce down in your pan first before anything else so nothing sticks.

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Layer in your tortillas,

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cheese,

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roasted veggies,

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olives and roasted green chilies,

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more tortillas, and then a layer of sauce. Repeat with more cheese, veggies, olives, green chilies, ending with tortillas,  Pour over the remaining sauce.

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Top with cheese, cover at bake at 350 for 30 minutes.

Yummy!

Roasted Vegetable Enchiladas
 
Prep time
Cook time
Total time
 
Roasted Vegetable Enchiladas
Author:
Serves: 8
Ingredients
  • 18 corn tortillas
  • 3 cups various roasted veggies
  • 1 small can sliced black olives
  • 1 small can diced green chilies
  • 1 big can enchilada sauce, red or green
  • shredded cheese, the mexican blend
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour a little bit of enchilada sauce into the bottom of a 9x13 baking dish.  Cover with 6 corn tortillas. Cover with cheese.  Top with half of the veggies, half the olives, and half the green chilies. Spoon a little bit of sauce over.  Repeat, ending with a third layer of tortillas. Pour over the remaining sauce being sure to cover all exposed areas of tortillas.  Top with a thin layer of cheese.
  3. Cover with foil and bake for 30minutes.
  4. Eat!

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