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    You are in: Home / Recipes / Roasted Vegetable Enchilada Explosion Recipe
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    Roasted Vegetable Enchilada Explosion

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Chef #927085's Note:

    Do you love cheesy, gooey Enchiladas but hate the calories that come with them? Then check out this fresh, tasty, and easy dish! Skip rolling the tortillas and layer the fun flavors and colors! Substitute other veggies or add meat...possibilities are endless! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
    2. 2
      Place red bell peppers, cauliflower, sweet potato, onion, corn kernels and poblanos 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. If you have a smaller pan, mix them in a bowl and then pour onto pan. 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.
    3. 3
      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.
    4. 4
      Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
    5. 5
      Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

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    Nutritional Facts for Roasted Vegetable Enchilada Explosion

    Serving Size: 1 (409 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.2
     
    Calories from Fat 244
    45%
    Total Fat 27.1 g
    41%
    Saturated Fat 10.7 g
    53%
    Cholesterol 36.1 mg
    12%
    Sodium 1515.2 mg
    63%
    Total Carbohydrate 59.8 g
    19%
    Dietary Fiber 9.2 g
    37%
    Sugars 11.4 g
    45%
    Protein 20.7 g
    41%

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