Take-out Tuesday, Roasted Vegetable Enchilada Stack

This is a versatile little recipe you can adapt not only to your taste, but to your favorite type of cuisine!

veggie enchiladas thepaintedapron.com

It is chock full of vegetables, and you can control the carbs and fat, just by increasing or decreasing the amounts of cheese and tortillas or pasta you use


I chose to make this Mexican style, thinking about Cinco de Mayo coming up next week, but if Italian is your preference, simply sub lasagna sheets for the tortillas, Marinara sauce for enchilada sauce, and Italian cheese instead of cheddar….and you’ve left Mexico and gone straight to Italy!


I used sliced portabella mushrooms, eggplant, yellow, onion, roasted garlic, red pepper


yellow squash, fresh spinach and diced tomatoes


Salt and drain the eggplant and squash for a few minutes to remove moisture


Pat them dry with paper towels and tranfer to olive oil sprayed, foil lined baking sheets.  Don’t worry about rinsing off the salt, that will season the slices during cooking


Drizzle everything with olive oil and season the eggplant and squash with just pepper, and use salt and pepper on the rest


After roasting for 30 minutes, remove vegetables to colander to drain if necessary


Give the vegetables and quick chop and place in a large mixing bowl


Add diced tomatoes and roasted garlic


Squeeze garlic to release the cooked cloves and discard papery shell


Using your fingers, smush garlic and mix well with chopped vegetables in bowl


Put a thin layer of sauce in the bottom of an 2 quart baking dish


Top with a layer of broken corn or flour tortillas, or cooked pasta, or no boil lasagna sheets


Cover with 1/2 the vegetables


Top with a generous layer of fresh spinach


Top with 1/2 of the cheddar cheese and a little more sauce

Repeat with a tortilla layer, remaining vegetables and top with a final tortilla layer and pour remaining sauce over all  and top with cheese slices


then remaining cheddar


Cover and refrigerate up to 8 hours before baking.  Bake covered at 350 for 30 minutes, then uncover and continue baking until golden and heat through

enchilada bake thepaintedapron.com

Let sit for several minutes to set before cutting

Roasted Vegetable Enchilada Stack

Prep Time 40 minutes
Cook Time 55 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6


  • 1 large yellow squash
  • 1 large eggplant
  • 1 large sweet onion
  • 1 large sweet red pepper
  • 1 head garlic
  • 8 oz. sliced portabella mushrooms
  • 2 cups fresh spinach
  • 4 oz. grated sharp cheddar
  • 4 thin sandwich slices Monterey Jack Havarti, or white cheese
  • 8-10 corn torillas
  • 1 can Enchilada sauce
  • salt pepper and olive oil


  • Slice eggplant and squash, salt and lay on paper towels to drain while you prepare the remaining vegetables.
  • Line 2 baking sheets with foil and spray with olive oil spray.
  • Slice pepper, onion and mushrooms and lay out on one of the prepared baking sheets. Cut top of garlic head off to expose cloves and place on pan. Drizzle everything with oil and season with salt and pepper.
  • Pat squash and eggplant dry and arrange on the other baking sheet, drizzle with oil and season with pepper only.
  • Place pans in a 400 degree oven and cook for 30 minutes. Remove vegetables to colander and let drain. Lightly chop vegetables and place in a mixing bowl. Add diced tomatoes ans squeeze garlic cloves out of papery shell, and discard shell. Mix garlic into vegetables with your fingers, smushing it to combine and mix in.
  • Pour a little sauce, 1/4 can into bottom of baking dish. Top with a layer of tortillas, tearing to fit, using about 2 1/2 or 3. Top with 1/2 the vegetables and then all of the spinach. Sprinkle with 1/2 of the cheddar cheese. Make another layer of tortillas and drizzle with another 1/4 can sauce. Top with remaining vegetables, final layer of tortillas. and remaining sauce. Lay on white cheese slices and sprinkle with remaining cheddar. Cover and refrigerate for up to 8 hours.
  • Bake covered at 350 for 30 minutes, then uncover and continue baking for another 30 minutes or until golden and bubbling. Serves 6-8
Keyword enchilada pie, enchilada stack, roasted vegetables, vegetable enchiladas
loaded vegetable enchilada bake thepaintedapron.com

You could easily add black beans, ground beef, chorizo, chicken, or Italian sausage if you’re going the Italian route


We didn’t miss the meat at all and enjoyed the lightness of the dish and the rainbow of vegetables

for another printable version of Roasted Vegetable Enchilada Stack click here

You can see this years Cinco de Mayo table at Dinner in the Cantina here

cantina 2 thepaintedapron.com

If you would like to view some of my favorite recipes and table tops for Cinco de Mayo click here

sombrero cookies thepaintedapron.com
sombrero thepaintedapron.com
chip sombrero thepaintedapron.com



I’ll be sharing with the fabulous parties and blogs on my side bar and

Tuesdays with a Twist

Cook Craft Love

Memories by the Mile

14 Responses to “Take-out Tuesday, Roasted Vegetable Enchilada Stack”
  1. Kitty says:

    What a colorful and yummy meal for Cinco de Mayo, Jenna! I enjoyed seeing all your other fabulous ideas for making it a party.

  2. This looks amazing! I love the versatility. Pinned for future reference. B

  3. Madonna says:

    I bet your enchiladas with all the yummy vegetables smell wonderful out of the oven. Great food for a gathering of any kind.

  4. Marigene says:

    This would make a great spring/summer lunch or supper. I need to buy an eggplant when I go to the grocery. Thanks for sharing.

  5. Emily says:

    Looks delicious Jenna and i love how versatile this recipe. A great dish to serve a crowd……

  6. Zan says:

    I love all your creations and I love that the enchilada is stacked with all that healthy veges!!

  7. Lynn says:

    Enchiladas have become a favorite here:@)

  8. Mary says:

    Muy Bueno Jenna, I love the medley of your veggies in your enchiladas! Even more, I love the versatility, varying the ingredients and the fact that it’s make-ahead 🙂

  9. Miz Helen says:

    Hi Jenna,
    We love Roasted Vegetables and what a great idea to put them in an Enchilada Stack, just awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week! Enjoy your special weekend and your new Red Plate!
    Miz Helen

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