Easiest Way to Make Speedy Stacked Roasted Vegetable Enchiladas
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Stacked Roasted Vegetable Enchiladas. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stacked Roasted Vegetable Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stacked Roasted Vegetable Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Stacked Roasted Vegetable Enchiladas estimated approx 0 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Stacked Roasted Vegetable Enchiladas using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Stacked Roasted Vegetable Enchiladas:
- 1 poblano chile
- 2 red bell peppers
- 1 small sweet potato
- 1 medium yellow onion
- 3 tbsp olive oil
- 1 1/2 tsp ground cumin
- 2 cloves garlic
- to taste salt and pepper
- 1/2 cup fresh cilantro (2 tbsp dry)
- 2 cups salsa
- 2 oz spinach
- 10 tortillas
- 2 cups Mexican cheese
Steps to make Stacked Roasted Vegetable Enchiladas
- Preheat oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, sweet potato, and onion onto cookie sheet. Drizzle 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. Stir the vegetables every 10 minutes while cooking. Remove the pan from the oven and reduce the heat to 350 degrees F.
- Prepare a 9x13 pan with nonstick spray. In a small bowl, mix the cilantro in with the salsa. Spread 1/4 cup of the salsa into the bottom of the 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 another layer. 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.
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