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.
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.
This a great little trick that I always do….put some sauce down in your pan first before anything else so nothing sticks.
Layer in your tortillas,
olives and roasted green chilies,
more tortillas, and then a layer of sauce. Repeat with more cheese, veggies, olives, green chilies, ending with tortillas, Pour over the remaining sauce.
Top with cheese, cover at bake at 350 for 30 minutes.
- 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
- Preheat oven to 350 degrees.
- 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.
- Cover with foil and bake for 30minutes.