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Veggie Enchilada Stacks with Roasted Tomatillo Sauce
5 from 3 votes

Veggie Enchilada Stacks with Roasted Tomatillo Sauce

Sautéed summer vegetables layered with crispy tortillas, homemade tomatillo sauce, and Monterey jack cheese.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 593 kcal
Course: Main Course
Cuisine: American

Ingredients

For tomatillo sauce:
  • 1 pound tomatillos about 10-12, husks removed, rinsed well, golf ball sized
  • 3-4 serrano chile stems removed
  • 1 onion roughly chopped
  • 2 garlic peeled, whole cloves
  • salt to taste
For enchilada stacks:
  • 12 corn tortillas
  • 2 tablespoons olive oil divided (plus more for brushing)
  • 1 onion diced
  • ½ cup bell pepper diced
  • salt to taste, sea salt
  • 2 garlic minced, cloves
  • 1 zucchini diced, small
  • ½ cup corn fresh or frozen
  • 8 ounces cremini mushrooms sliced
  • 3 cups cheese Monterey jack, pepper jack, or cheddar, shredded
  • cilantro for garnish

Instructions

For the tomatillo sauce:
    Cup of Yum
  1. Preheat oven broiler to low. Line a baking sheet with parchment paper or foil. (If using foil, spray with non-stick cooking spray.)
  2. Arrange the tomatillos, serrano chiles, onions, and garlic cloves on the prepared pan. Place the pan in the oven and broil for 5-7 minutes, then turn each of the veggies over and broil again for an additional 3-5 minutes. There should be some charring and browning, but not burning. The tomatillos will start to burst open and release their juices. (If you prefer a milder sauce, remove the seeds and ribs of the serranos after they're done cooking.)
  3. Transfer the tomatillos, onions, garlic and chiles to a food processor or blender. Pulse until finely chopped, adding a little of the pan juices if needed to thin it out a bit. The sauce should be thick and pourable—not too runny, or the enchilada stacks will end up soggy. Add salt to taste.
For the enchilada stacks:
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and brush it with a small amount of olive oil.
  2. Lay 6 of the tortillas on the baking sheet and brush the tops with a little more oil. Bake for about 10 minutes, or until golden and crisp. Move to a cooling rack and repeat with remaining six tortillas.
  3. Meanwhile, heat a very large skillet over medium-high heat. Add 1 tablespoon of oil and let it heat for 15-30 seconds, until shimmering. Add the onion and bell pepper. Season well with sea salt. Cook, stirring frequently, lowering the heat if necessary, until the onions start to soften and turn translucent about 4 minutes. Add the garlic and cook for 30-60 seconds, then add the zucchini and corn. Continue cooking until the veggies are just tender about 3 minutes more. Transfer to a bowl.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms and cook, stirring often, until they start to brown, about 6 minutes. Add a little water, if needed, to prevent them from sticking. Add all the vegetables back to the pan and stir well. Remove from heat, but keep them warm until you're ready to assemble the stacks.
To assemble:
  1. Arrange four of the tortillas on the lined baking sheet. Top each one with about ⅓ cup of the vegetable mixture, 1-2 tablespoons of the tomatillo sauce, followed by ¼ cup of shredded cheese. Repeat with another layer of tortilla, vegetables, sauce, and cheese. Place the remaining tortillas on top of the stacks and drizzle each one with a spoonful of tomatillo sauce and ¼ cup of the remaining shredded cheese.
  2. Bake for 15-20 minutes, or until cheese has melted and the edges of the stacks are golden brown. Garnish with fresh cilantro and serve.

Notes

  • The sauce can be made up to a week in advance and refrigerated, but to save on prep time, substitute a store-bought tomatillo salsa for the homemade sauce--just make sure it's chunky and not too smooth or watery!

Nutrition Information

Calories 593kcal (30%) Carbohydrates 59g (20%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Cholesterol 66mg (22%) Sodium 574mg (24%) Potassium 1082mg (23%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 1474IU (29%) Vitamin C 54mg (60%) Calcium 534mg (53%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%
Carbohydrates 59g 20%
Protein 28g 56%
Fat 30g 46%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Cholesterol 66mg 22%
Sodium 574mg 24%
Potassium 1082mg 23%
Fiber 10g 40%
Sugar 12g 24%
Vitamin A 1474IU 29%
Vitamin C 54mg 60%
Calcium 534mg 53%
Iron 3mg 17%

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