February 16, 2012
I have to confess, I'm a Judgy McJudgersons. I roll my eyes at "casserole" recipes, because they usually call for canned cream o'something soup. Or Velveeta. Or something else that makes my skin crawl. I know. It's really really snobby. I'm sorry.
However, I post this to show you that I'm eating my words. And they are freaking delicious.
This casserole recipe was floating around Pinterest (follow me!) and I knew I had to make it. Layers upon layers of deliciously roasted veggies, nestled in between gooey cheese, spicy salsa and chewy tortillas. Sign me and my belly up!
It's a bit time consuming, so I'll note how it can be done in stages. But the end result is well worth it!
Stacked Roasted Vegetable Enchiladas
adapted from Perry's Plate
1 poblano chile, cut into matchsticks (I omitted)
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut (I used olive oil)
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese
sour cream and thinly sliced scallions (green onions) for garnish, if desired
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels 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. 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.
*Once veggies are roasted and cooled, you can stick them in the fridge if you want to assemble the casserole later or the next day. I wouldn't leave them more than 1-2 days, max, though.*
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.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.