Stacked Roasted Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Sweet potatos (Medium size) (cut into cubes)2 bell peppers (diced or cut into matchsticks)1 medium head of cauliflower (cut into small pieced)1/2 onion (diced)1 cup sweet corn (fresh or frozen)2 cups salsa (jarred or homemade)4 tbsp fresh cilantro (minced)1 cup Colby Jack/Monterey Jack Cheese1 cup shredded cooked chicken (optional)3 tbsp olive oil2 garlic cloves (minced)1.5 tbsp cumin (more to taste)4 (approx) Whole Wheat tortillas1/3 cup sour cream (optional, garnish)1/4 cup green onion (optiona, garnish)
Preheat oven to 425
lightly oil shallow roasting pan or rimmed cookie sheet
place bell pepper, cauliflower and sweet potato onto baking sheet, drizzle with olive oil and season with garlic and cumin. add generous pinch salt and pepper and mix (I think mixing with your hands is easiest)
Spread vegetables on the pan
Roast vegetables for 30-40minutes under tender and brown (stir every 10min or so)
Prepare a 9x11, 8x8x2, or whatever dish is on hand with nonstick spray
In a small bowl mix cilantro with salsa
Spread 1/4 cup salsa mix on the bottom of the dish
Layer with Tortilla pieces (I used 1.5 tortilla for each layer)
Top with 1/3 cup roasted vegetables, 1/4 chicken (optional), 1/3 cup cheese, 1/4 cup salsa
Repeat
Bake for 20 minutes covered with foil
Then remove foil and bake for another 10min until cheese is melted and everything is heated through
Let sit for 5min before serving
Serve with reduced fat sour cream (optional) and green onions (optional)
Serving Size: about 6 good sized portions (used a 9x11 glass dish)
Number of Servings: 6
Recipe submitted by SparkPeople user RUNASHLEYRUN.
lightly oil shallow roasting pan or rimmed cookie sheet
place bell pepper, cauliflower and sweet potato onto baking sheet, drizzle with olive oil and season with garlic and cumin. add generous pinch salt and pepper and mix (I think mixing with your hands is easiest)
Spread vegetables on the pan
Roast vegetables for 30-40minutes under tender and brown (stir every 10min or so)
Prepare a 9x11, 8x8x2, or whatever dish is on hand with nonstick spray
In a small bowl mix cilantro with salsa
Spread 1/4 cup salsa mix on the bottom of the dish
Layer with Tortilla pieces (I used 1.5 tortilla for each layer)
Top with 1/3 cup roasted vegetables, 1/4 chicken (optional), 1/3 cup cheese, 1/4 cup salsa
Repeat
Bake for 20 minutes covered with foil
Then remove foil and bake for another 10min until cheese is melted and everything is heated through
Let sit for 5min before serving
Serve with reduced fat sour cream (optional) and green onions (optional)
Serving Size: about 6 good sized portions (used a 9x11 glass dish)
Number of Servings: 6
Recipe submitted by SparkPeople user RUNASHLEYRUN.
Nutritional Info Amount Per Serving
- Calories: 432.2
- Total Fat: 17.1 g
- Cholesterol: 66.8 mg
- Sodium: 742.4 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 8.8 g
- Protein: 29.4 g
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