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Stacked Roasted Vegetable Enchiladas

This recipe says it makes enchiladas, but I look at it more like a lasagne - mexican style. Either way, the end result rocks and is super yummy!

Prep
Cook
Serves 5people
Ingredients
1
poblano chile, cut into matchsticks
2
jalapeños, cut into matchsticks
2
red bell peppers, cut into matchsticks
1/2
head cauliflower, cut into 1/2 inch chunks
1
small sweet potato, peeled and cut into 1/2 inch cubes (about 1 1/2 c)
1
medium red onion, halved and slivered
1
cup corn kernels, fresh or frozen
3
tbsp heat safe oil (olive oil is ok)
1 1/2
ground cumin
2
garlic cloves, minced
s&p
1/2
cup cilantro, chopped
2
cups salsa
2
ozs baby spinach leaves
9
corn tortillas, halved
2
cups shredded cheese
sour cream and green onions for garnish
Directions
1.
Preheat the oven to 425 F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
2.
Place poblanos, jalapenos, red bell peppers, cauliflower, sweet potato, onion and corn kernels onto cookie sheet. Drizzle olive oil, garlic, cumin and S&P over the top and toss to coat. Spread the veg evenly over the pan. Roast 30-40 minutes or until done. Remove the pan and reduce heat to 350 F.
3.
Prepare a square baking dish with non-stick spray. In a small bowl stir the cilantro into the salsa. Spread 1/4 C of the salsa into the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the veg, a handful of spinach and 1/3 of the cheese. Make a second layer of tortilla, salsa, veg, spinach and cheese. Top with a layer of tortillas , salsa, veg and cheese. Cover with aluminium foil.
4.
Bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and the enchiladas are heated through.
5.
Let sit for 5 minutes and cut into squares. Serve with sour cream and green onions.

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