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.


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,




roasted veggies,


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.


Roasted Vegetable Enchiladas
Prep time
Cook time
Total time
Roasted Vegetable Enchiladas
Serves: 8
  • 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
  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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