Stacked Roasted Vegetable Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STACKED ENCHILADA

A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11



Stacked Enchilada image

Steps:

  • In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

Nutrition Facts :

2/3 cup chopped green pepper
2 teaspoons canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/3 cup thinly sliced green onions
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
1 cup shredded cheddar cheese
Sour cream and shredded lettuce, optional

STACKED ROASTED VEGETABLE ENCHILADAS

This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17



Stacked Roasted Vegetable Enchiladas image

Steps:

  • Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
  • Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
  • Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
  • Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
  • Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernel (fresh or frozen)
3 tablespoons heat-safe oil (like grapeseed or coconut)
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa or 2 cups pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9 -10 corn tortillas, halved
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream
thinly sliced scallion, for garnish, if desired

More about "stacked roasted vegetable enchiladas recipes"

STACKED ROASTED VEGETABLE ENCHILADAS - TWO PEAS & THEIR …
Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, …
From twopeasandtheirpod.com
4.9/5 (9)
Estimated Reading Time 4 mins
  • Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
stacked-roasted-vegetable-enchiladas-two-peas-their image


STACKED ROASTED VEGETABLE ENCHILADAS - BIGOVEN.COM
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin …
From bigoven.com
stacked-roasted-vegetable-enchiladas-bigovencom image


ROASTED VEGETABLE ENCHILADAS - THE ROASTED ROOT
Rumor has it, Natalie’s recipe for Stacked Roasted Vegetable Enchiladas made tidal waves all over pinterest or as I like to call it, the pinternet. It was immediately obvious after this came out of the oven why there was …
From theroastedroot.net
roasted-vegetable-enchiladas-the-roasted-root image


ROASTED VEGETABLE ENCHILADA CASSEROLE - PERRY'S PLATE
Prepare an 9x13" baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top …
From perrysplate.com
roasted-vegetable-enchilada-casserole-perrys-plate image


STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA) - ONCE …
how to make stacked beef enchiladas. To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender. Mix …
From onceuponachef.com
stacked-beef-enchiladas-aka-mexican-lasagna-once image


STACKED ROASTED VEGETABLE ENCHILADAS {EAT.LIVE.BE.}
Drizzle the oil over the top along with the cumin, garlic, salt and black pepper. Toss together until well-mixed. Spread onto the baking sheet in as even a layer as possible. Roast for 30-40 minutes, until the vegetables are …
From joanne-eatswellwithothers.com
stacked-roasted-vegetable-enchiladas-eatlivebe image


VEGETARIAN ENCHILADAS RECIPE | OLIVEMAGAZINE
Fry the onion in 1 tsp oil for 5 minutes, then add the cumin, chilli and the remaining garlic. Fry for 2 minutes, add the passata with a splash of water and simmer for 10 minutes, then add the remaining oregano. Toss the veg …
From olivemagazine.com
vegetarian-enchiladas-recipe-olivemagazine image


STACKED ROASTED VEGETABLE ENCHILADAS - RED SKY FOOD
If you normally consider Tex-Mex cuisine unhealthy, think again. This dish is basically a huge pan of roasted vegetables, divided into layers with corn tortillas, raw spinach, a sprinkling of cheese. Make it even healthier with …
From redskyfood.com
stacked-roasted-vegetable-enchiladas-red-sky-food image


STACKED ROASTED VEGETABLE ENCHILADAS - NEW NOSTALGIA
Grease and 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, corn, cumin, chili powder, garlic, jalapeño and cilantro. Stir and season with salt and pepper. 3. Spread …
From amynewnostalgia.com
stacked-roasted-vegetable-enchiladas-new-nostalgia image


ROASTED VEGETABLE STACKED ENCHILADAS - FISHBOOK KITCHEN
Instructions. Preheat oven to 350° F. Combine roasted vegetables, black beans, green chiles, cumin, chili powder, cilantro, and lime juice. Season with salt and pepper to taste. Pour a thin …
From fishbookkitchen.com
  • Combine roasted vegetables, black beans, green chiles, cumin, chili powder, cilantro, and lime juice. Season with salt and pepper to taste.


STACKED ROASTED VEGETABLE ENCHILADAS - THE FOOD CHARLATAN
Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan.
From thefoodcharlatan.com
Reviews 6
Estimated Reading Time 4 mins


ROASTED VEGETABLE ENCHILADAS RECIPE - EATINGWELL
Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce.
From eatingwell.com


STACKED ROASTED VEGETABLE ENCHILADAS - TOMATO WELLNESS
ingredients; 1 poblano chile, cut into matchsticks; 2 red bell peppers, cut into matchsticks; ½ head of cauliflower, cut into ½-inch chunks; 1 small sweet potato, peeled and cut into ½-inch cubes (about 1½ cups)
From tomatowellness.com


STACKED ENCHILADAS - LISA SAMUEL
Repeat this process with the remaining tortillas, making four enchiladas. Place the enchiladas in the oven and bake for about 20 – 30 minutes, or until the cheese has just melted and started to brown, but the sauce has not evaporated. Remove the enchiladas from the oven and garnish as desired. I usually top with sliced avocado, toasted ...
From lisasamuel.com


STACKED ROASTED VEGETABLE ENCHILADAS | MEXICAN FOOD RECIPES, …
May 10, 2012 - Stacked Roasted Veggie Enchiladas- super easy and healthy-- and yummy!! May 10, 2012 - Stacked Roasted Veggie Enchiladas- super easy and healthy-- and yummy!! May 10, 2012 - Stacked Roasted Veggie Enchiladas- super easy and healthy-- and yummy!! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


ROASTED VEGETABLE & CHICKEN STACKED ENCHILADAS
Then place three corn tortillas overlapping on the bottom. Pour another thin layer of enchilada sauce on the tortillas. Then add one-third of the shredded cheese, one-half of the roasted vegetables, and one-half of the cooked chicken in one even layer. Repeat this with the second layer. Finally, top the vegetables with three enchiladas. Pour ...
From thenaptimechef.com


STACKED ROASTED VEGETABLE ENCHILADAS
Ingredients. 1 poblano chile, cut into matchsticks; 2 red bell peppers, cut into matchsticks; 1/2 head of cauliflower, cut into 1/2-inch chunks; 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
From andrewtchin.com


VEGGIE ENCHILADA STACK - EASY CHEESY VEGETARIAN
Instructions. Heat a dash of oil in a large frying pan, and add the onion, garlic, pepper and mushrooms. Cook over a medium heat for 5 minutes, stirring regularly, until fairly soft. Add the kidney beans, and cook for a couple more minutes.
From easycheesyvegetarian.com


STACKED ROASTED VEGETABLE ENCHILADAS
Stacked Roasted Vegetable Enchiladas 1 poblano chile, cut into matchsticks 2 red bell peppers, cut into matchsticks (I used one red and one yellow for color) 1/2 head of cauliflower, cut into 1/2-inch chunks 1 yam, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) 1 medium onion, halved and slivered 1-2 cups corn kernels, fresh or frozen
From norwishrecipes.blogspot.com


VEGETARIAN STACKED ENCHILADAS - SPICEOLOGY
Add 1 tablespoon water if softer vegetables are desired. Pour hot vegetables over softened cream cheese and mix until combined. Preheat oven to 350 degrees and spray pan spray into a 9 inch pie pan. Put a thin layer of sauce on the bottom of the pan (about ¼ cup). Add 3 corn tortillas to cover the bottom of the pan.
From spiceology.com


STACKED ROASTED VEGETABLE ENCHILADAS: MAKE AMAZING
5. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. 6. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and ...
From momwifereallifeblog.wordpress.com


ROASTED VEGETABLE STACKED ENCHILADAS - THE ROASTED ROOT
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. Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around.
From theroastedroot.net


STACKED ROASTED VEGETABLE ENCHILADAS - PERRY'S PLATE | RECIPES, …
Jan 21, 2012 - Veggies galore! Cheese! Spice! What's not to love? Gorgeous dish!
From pinterest.co.uk


STACKED ROASTED VEGETABLE ENCHILADAS | LIVE TO EAT, LOVE TO COOK
Roasted Vegetable and Bean Stacked Enchiladas (Adapted from this recipe and this recipe) 1/2 butternut squash, peeled, chopped. 2 zucchini, chopped. 2 red peppers, chopped. 1 red onion, chopped. 1 head broccoli, chopped. 1 can corn, drained. 1 can black beans, drained and rinsed. 2 tbsp olive oil. 1 tsp cumin . 1 tsp chili powder. 2 cloves garlic, minced. handful …
From livetoeatlovetocook.wordpress.com


ROASTED VEGETABLE ENCHILADAS | GIMME SOME OVEN
Instructions. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper.
From gimmesomeoven.com


RECIPES THAT ROCK!: STACKED ROASTED VEGETABLE ENCHILADAS
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan.
From food-thats-the-shizzle.blogspot.com


STACKED ROASTED VEGETABLE ENCHILADAS - HEIDI POWELL
Stacked Roasted Vegetable Enchiladas. What you’ll need:? 1 poblano chile, cut into matchsticks 2 red bell peppers, cut into matchsticks 1/2 head of cauliflower, cut into 1/2-inch chunks 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) 1 medium onion, halved and slivered 1 cup corn kernels, fresh or frozen 3 T heat-safe oil like grapeseed …
From heidipowell.net


STACKED VEGGIE ENCHILADAS - THE SECRET INGREDIENT
Stacked Veggie Enchiladas. Preheat oven to 375 F. Heat a medium-sized skillet over medium-high heat and add 1 tsp olive oil. Add diced pepper, garlic, and spinach, cooking about 3-5 minutes until peppers are slightly softened …
From loseitblog.com


NEW MEXICO STACKED RED ENCHILADAS WITH GROUND BEEF
Step 3: Start building the stacked enchiladas. Using an oven proof pan, start by placing enough of the ground beef, onion and chile pepper mix on a corn tortilla. Then add 1/4 cup red chile sauce or enchilada sauce. Step 4: Finish by adding a good handful of grated cheese and a sprinkle of chopped tomato.
From highlandsranchfoodie.com


CALORIES IN STACKED ROASTED VEGETABLE ENCHILADAS
Full nutritional breakdown of the calories in Stacked Roasted Vegetable Enchiladas based on the calories and nutrition in each ingredient, including Tortillas, MISSION, flour tortilla, 8 inch, 49g, Cheddar Cheese, Extra Virgin Olive Oil, Yellow Sweet Corn, Frozen, Salsa and the other ingredients in this recipe.
From recipes.sparkpeople.com


EASY STACKED ENCHILADAS RECIPE - QUICK AND EASY MEAL!
Instructions. In a saucepan, brown ground beef and onions. Drain. Add enchilada sauce and simmer for 10 minutes. Heat 1/2 inch of oil in a frying pan. While you are waiting for the oil to heat, prepare bowls of tomatoes, lettuce and cheese. The oil …
From livingonadime.com


VEGGIE STACKED ENCHILADAS {VIDEO} - THE LIVE-IN KITCHEN
Preheat the oven to 375ºF. Coat a 9×13 baking dish with cooking spray. Set aside. In a medium skillet, heat olive oil over medium heat. Add onions, red pepper, and green pepper. Cook, stirring occasionally, until softened, 7-10 minutes. Stir in green chiles, black beans, and pinto beans and cook until heated through.
From theliveinkitchen.com


STACKED ENCHILADAS BEEF RECIPES ALL YOU NEED IS FOOD
Steps: In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through.
From stevehacks.com


ROASTED VEGETABLE STACKED ENCHILADAS - KROGER
Directions. Step 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 ...
From kroger.com


STACKED ROASTED VEGETABLE ENCHILADAS
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


STACKED ROASTED VEGETABLE ENCHILADAS
1 poblano chile, cut into matchsticks; 2 red bell peppers, cut into matchsticks; 1/2 head of cauliflower, cut into 1/2-inch chunks; 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
From completerecipes.com


STACKED ROASTED VEGETABLE ENCHILADAS - EAT, LIVE, RUN
Stacked Roasted Vegetable Enchiladas. Serves 4-5. Print this recipe! adapted from The Roasted Vegetable by Andrea Chesman. Ingredients: 1 poblano chile, cut into matchsticks. 2 red bell peppers, cut into matchsticks. 1/2 head of cauliflower, cut into 1/2-inch chunks. 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
From eatliverun.com


STACKED VEGETABLE ENCHILADAS RECIPE (ENCHILADAS MONTADAS) | FOODAL
Preheat oven to 375˚F. Spray a 9-by-11-inch metal baking pan or ceramic baking dish with cooking oil spray. Set aside. Heat butter in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeno if using. Cook until softened, about 6-8 …
From foodal.com


ROASTED VEGGIE ENCHILADA CASSEROLE - COOKIE AND KATE
Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker.
From cookieandkate.com


STACKED ROASTED VEGETABLE ENCHILADAS | RECIPES, COOKING RECIPES, …
Jan 11, 2013 - easykitchenrecipes.com is your first and best source for all of the information you’re looking for. From general topics to more of what you would expect to find here, easykitchenrecipes.com has it all. We hope you find what you are searching for!
From pinterest.ca


STACKED ROASTED VEGETABLE ENCHILADAS #VEGANRECIPE #VEGETARIAN
Drízzle wíth olíve oíl and toss untíl vegetables are coated. Season wíth salt and pepper. Roast vegetables for 30-40 mínutes, or untíl tender, stírríng occasíonally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to …
From mfantans.blogspot.com


RECIPES THAT ROCK!: STACKED ROASTED VEGETABLE ENCHILADAS
The first time I made this, I thought it was a tad tortilla-heavy, so I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner corn tortillas from scratch. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well.
From food-thats-the-shizzle.blogspot.com


STACKED ROASTED VEGETABLE ENCHILADAS
As school is getting tougher, so is making time to cook meals at home. I always love making a giant casserole during the weekend to last me through the week for quick meals when I’m in a hurry. I drew inspiration for this recipe from the food blog, Two Peas and their Pod. I doubled the recipe to allow for a bigger casserole pan and also tweaked the ingredients to fit …
From chewsandbooze.wixsite.com


Related Search