The Painted Apron

Take-out Tuesday, Roasted Vegetable Enchilada Stack

Posted by the Painted Apron on April 28, 2015 · 14 Comments 

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

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

Let sit for several minutes to set before cutting

Roasted Vegetable Enchilada Stack

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 55 minutes mins

Course Main Course

Cuisine American, Tex-Mex

Servings 6

Ingredients

  

• 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

Instructions

 

• 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

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

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

Olé!!

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