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Friday, April 15, 2011

Stacked Roasted Vegetable Enchiladas

You know a meal is particularly good when you cannot wait to eat the leftovers. That's how I felt after eating this for dinner; I was seriously excited about eating it for dinner again! I even went so far as to tell Ryan that it's my favorite dinner we've had in a long time.

For those of you who love enchiladas but hate dealing with tearing tortillas and all the rolling, this is a much simpler option that gives you the exact same taste. We loved how bright and colorful this was--health experts are always recommending that you "eat the rainbow" and we certainly did with this dish! Though we stuck with a version close to the original, you could easily add chicken, beans, different salsa, or different vegetables to this dish.

A few notes about the recipe: my cilantro had gone bad and so we did without. Even though we are huge cilantro lovers, it was not missed. I'll definitely add it next time but cilantro-haters can easily omit! Also, after 30 minutes, mine was heated through but not hot...I think a few more minutes would've helped but we were too anxious to eat! Depending on how thick your layers are, you may want to keep it in a few extra minutes. Finally, I totally forgot to serve this with sour cream and scallions. Again, it was not missed, but it would be a tasty addition!

Make this, or some variation of it, soon!

One Year Ago: Breakfast Bulgur

Stacked Roasted Vegetable Enchiladas
slightly adapted from Perrys' Plate

-1 poblano chile, cut into matchsticks
-2 bell peppers, cut into matchsticks (I used 1 red, 1 green; original called for 2 red)
-1/2 head broccoli, cut into 1/2-inch chunks (original called for cauliflower)
-2 sweet potatoes, peeled and cut into 1/2-inch cubes (original called for 1)
-1 medium onion, halved and slivered
-1 cup corn kernals, fresh or frozen
-3 tbsp olive oil
-1 1/2 tsp ground cumin
-2 garlic cloves, minced
-salt & pepper
-1/2 cup chopped fresh cilantro (I omitted--mine was spoiled!)
-2 cups homemade or store bought salsa (I used a mild sweet onion salsa)
-2 big handfuls of baby spinach
-9-10 corn tortillas, cut in half
-2 cups shredded Mexican-blend cheese
-sour cream and thinly sliced scallions for garnish, if desired (totally forgot to add these!)

1. Preheat oven to 425F. Lightly oil a roasting pan or rimmed baking sheet.
2. Place poblanos, bell peppers, broccoli, sweet potato, onion, and corn kernals on sheet. Drizzle oil and sprinkle with cumin and garlic. Sprinkle with salt and pepper before using your hands to mix the vegetables to evenly coat. Spread vegetables evenly in the pan and roast for 30-40 minutes, stirring every 10 minutes (vegetables should be tender and beginning to brown).
3. Remove vegetables from oven and set aside. (I actually roasted the vegetables a day ahead of time and refrigerated overnight) Reduce oven temperature to 350F. Spray an 8 or 9 inch square pan with cooking spray. In a small bowl, stir cilantro into salsa. Spread 1/4 cup salsa into the bottom of the prepared baking pan.
4. Add a layer of tortilla pieces, covering salsa completely. Top with 1/3 of the vegetables, a large handful of spinach, and 1/3 of the cheese. Repeat layer, beginning with tortillas, salsa, vegetables, spinach, and then cheese. Top with a final layer of tortillas, salsa, vegetables, and cheese. Cover with foil.
5. Bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and dish is heated through.
6. Allow to rest for 5 minutes before cutting into squares and serving with sour cream and green onions.

This post is linked to Eat at Home.