Tag Archives: enchiladas


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!


Cheese Enchiladas

I love mexican food.  I think I could eat it everyday single day and never tire of it. This recipe for cheese enchiladas is great because you can keep on the ingredients on hand in your pantry and fridge and have a quick and easy dinner in no time.


I use diced green chilies and sliced black olives in my enchiladas, but these are so versatile you could any in anything you want: diced onion, cooked chicken, roasted veggies just to name a few.  This is the enchilada sauce that I used.  La Victoria is great, just make sure to get the mild, because the hot is very hot.  They also make a green enchilada sauce that is really good.

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Then grate up a pound of cheese.  I used Colby Jack, but pepper jack or sharp cheddar would be great too.  You can also use the pre shredded stuff but it comes coated in some kind of anti-caking something or other and doesn’t melt as well as cheese that you grate yourself.


Line everything up and get ready to build your enchiladas.


Place about a 1/2 cup of sauce in the bottom of a 9×13 baking dish.


Heat up your tortillas, I use my gas stove but you can also use a dry skillet or the microwave.  Now I know enchiladas are traditionally made using corn tortillas, but my mom always used flour so that is what I am using!  These are 8″ flour tortillas.

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Then start adding your enchilada fillings.  I used shredded cheese, olives, green chilies, and a little bit of enchilada sauce.

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Roll each on up,


and place seam side down in your prepared baking dish.

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Continue making enchiladas until you fill up the pan.  I got 9 this time, but anywhere from 8-10 normally fit.  Then I like to take my sauce and make sure it gets between each enchilada.  This will ensure your enchiladas will come apart.  Then cover the enchiladas with the rest of the sauce.  Make sure all of the tortillas are covered so they don’t dry out.  Cover with foil at bake at 350 degrees for 30 minutes or until the sauce is bubbly.


I like to let them cool a little bit, it makes them a little easier to get out of the pan.  Serve with refried beans and my mexican rice.


Cheese Enchiladas
Prep time
Cook time
Total time
Cheese Enchiladas
Recipe type: dinner
Cuisine: Mexican
Serves: 4
  • 8-10 8" flour tortillas
  • 1 28 oz can La Victorias Mild Enchilada Sauce
  • 1 4 oz can diced green chilies, lightly drained
  • 1 7 oz can sliced black olives, drained
  • 1 lb of cheese, grated
  1. Preheat oven to 350 degrees.
  2. Pour about ½ cup of enchilada sauce in a 9x13 baking dish.  Spread around to cover the bottom of the pan.
  3. Heat your tortillas either directly on your stovetop or in a dry skillet.
  4. On each tortilla, at ⅓ cup shredded cheese, 1 tablespoon each of the sliced olives and diced green chilies, and 1 tablespoon enchilada sauce. Roll up each enchilada like a cigar and place seam side down in the prepared baking dish.
  5. Keep making enchiladas until you fill up your pans.  You will end up with 8-10 enchiladas.
  6. Take some of the enchilada sauce and spread some in between each enchilada.  Pour the rest of the sauce over the enchiladas, making sure to cover all exposed tortillas. Cover with foil and bake for 30 minutes or until the sauce is bubbly. Cool slightly.
  7. Garnish with more shredded cheese, olives, and green chilies if desired.
  8. Eat!