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Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas are an easy, nutritious approach to enchiladas.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 to 8 servings
Calories: 322 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 medium -sized sweet potato chopped
  • 1 medium -sized head cauliflower chopped into florets
  • 1 medium -sized yellow onion diced
  • 1 red bell pepper cut into matchsticks
  • 1 orange bell pepper cut into matchsticks
  • 1 pasilla pepper cut into matchsticks
  • ¼ cup avocado oil divided
  • 1 tsp sea salt
  • 1 Tbsp chili powder
  • 12 corn tortillas halved
  • 1 (16-oz) jar tomato salsa or homemade salsa of choice
  • 1 cup mild cheddar cheese grated
  • 1 cup jack cheese grated

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.

Notes

  • This Roasted Vegetable Stacked Enchiladas recipe was originally published on Kroger's Inspired Gathering Page
  • Roasted Vegetable Stacked Enchiladas

Nutrition Information

Serving 1Serving (of 8) Calories 322kcal (16%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 17g (26%) Fiber 6g (24%) Sugar 9g (18%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 322

% Daily Value*

Serving 1Serving (of 8)
Calories 322kcal 16%
Carbohydrates 33g 11%
Protein 11g 22%
Fat 17g 26%
Fiber 6g 24%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.