Have you ever tried a Veggie Enchilada Casserole? Packed with roasted vegetables, sweet salsa and gooey cheese, it's a wholesome and delicious twist on a classic Mexican favorite.
This Vegetarian Enchilada Casserole is one most popular recipes on my site with millions of views! It’s a fair amount of chopping, but I’ll show you how to make this recipe with your favorite veggies and adapt it to your liking! I love hearing how this recipe has won over the staunchest of veggie haters and made it into regular dinner rotations.
This is our favorite Vegetarian Enchilada Recipe
Obviously, these aren't traditional enchiladas. This easy-grilled vegetarian casserole, however, is super delicious. And full of roasted vegetables. (I love roasted vegetables more than a lot of things. More than some people, actually.)
It's a great recipe to take to someone who is sick or just had a baby. It freezes and reheats beautifully. Our whole family loves these, too!
This has been the most popular recipe on my site for YEARS, so I hope you give it a try.
Why we love Stacked Vegetarian Enchiladas
You may also be wondering why they don't look like authentic enchiladas.
These vegetarian enchiladas are stacked. Stacked enchiladas have all the components of enchiladas except the tortillas and filling are stacked - casserole style.
Stacking them make it WAY easier to assemble.
And if I can get all of the enchilada flavor that I love finished more quickly, then that's always a good thing, right?
This version doesn't actually have any enchilada sauce, either. Maybe it should be called "Vegetarian Mexican Lasagna" except I'm pretty sure it's not authentic Mexican either.
Naming recipes is hard, guys. But I promise you'll love this one!
This enchilada recipe is also customizable. And fairly healthy. (Hello, check out all of the veg!) And it's pretty. I love pretty food.
Ingredients for Vegetarian Enchilada Casserole
Theoretically, you could use any roast-able vegetable you like, but I like this combination because it doesn't taste too "green" like broccoli and Brussels sprouts would taste. You want the flavors to blend in, not overpower the casserole. But I like this particular combination:
- Cauliflower
- Sweet potatoes
- Bell peppers
- Poblano pepper
- Frozen corn
- Spinach
- Onion
I like the poblano peppers and red pepper because I love how they taste, but you can use a jalapeno for heat or any other bell pepper.
How to make Veggie Enchiladas
- After roasting your filling, grease a 9x13 baking dish with cooking spray. You could also use a large skillet that is oven-safe.
- Put some salsa in the bottom of the dish (about ½ cup) along with a single layer of tortillas. You may need to cut some to create straight edges, but it doesn't have to be perfect. Don't overthink it. You could also use flour tortillas if you like them better and aren't concerned with keeping this gluten-free.
- Add some of the roasted vegetables, some baby spinach, and some grated cheese in an even layer on top of the tortillas.
- Repeat the layers - salsa (or remaining sauce), tortillas, filling, spinach, and cheese. I put three layers, ending with cheese on top. If you have remaining tortilla pieces, just use them for something else or bake them and make some homemade tortilla chips!
- I baked mine for 20 minutes covered and then 10 minutes uncovered to get the cheese nice and melty. I like to toss on some sliced green onions or red onion and fresh cilantro right before serving for a little freshness.
Vegetarian Enchilada Recipe variations
Add Protein
If you're wanting to keep this vegetarian, sprinkle in some black beans as you're layering the casserole.
If you're a meat eater, add some leftover shredded taco meat or ground beef. Or chopped grilled chicken.
Make it spicy!
Add a can of green chiles or jalapenos to the vegetable mixture, use a few shakes of hot sauce in your salsa mixture or just use some hotter salsa. Extra hot pepper jack cheese is also delicious and adds some heat.
Change up your sauce!
You may have noticed that these "enchiladas" don't have enchilada sauce. (The Mexican food blasphemy continues...)
Instead, some fresh salsa is mixed with chopped cilantro for a lighter feel. Try using salsa verde or another kind of salsa you like.
You could also use actual enchilada sauce. I have a great Homemade Enchilada Sauce recipe if you need it. It's chilli powder based and super easy to make into a spicy sauce or something more medium heat.
Make it Grain-Free & Dairy-Free
Luckily it's easy to find grain-free and dairy-free replacements for things like cheese and tortillas to use in vegan enchiladas.
I made a version of this omitting the corn and using Siete cassava tortillas (I get them at Costco, but they sell them on Amazon) and some soy-free vegan cheese from Moocho & Violife.
I've always been suspicious of dairy-free cheese, but these two brands pleasantly surprised me.
This is the grain & dairy-free version -- look how good it looks! It tastes almost just like the original, too.
Dairy free cheese doesn't melt quite like the real thing, but this was pretty tasty. I even topped it with some Kite Hill dairy-free sour cream.
What to serve with Vegetarian Enchilada Casserole
Sweet Kale Salad (Costco Copycat)
Cucumber Tomato Salad with Feta
Instant Pot Cilantro Lime Rice
Guacamole
Roasted Jalapeno Ranch
Whole30 Enchilada Sauce
How to store Vegetarian Enchilada Casserole
Like lasagna, it's not that much extra work to make a second pan of vegetarian enchiladas while you're assembling the first one. Your future self will thank you for prepping some weeknight dinners.
You can do this in a couple of ways:
- Assemble the casserole without baking it, then cover it with aluminum foil and freeze it. Make sure you don't use a glass dish if you plan on freezing it. A frozen glass dish placed into a hot oven will explode. (I know this from experience. Ha.) Use a metal pan or one of those disposable aluminum pans. It'll take 90-120 minutes to bake from frozen. Start if off covered with foil, then remove the foil for the last 20 minutes or so.
- Bake the casserole. Let it cool to room temperature. Cover with foil and freeze. Again, don't use a glass baking dish. It will take around the same time to warm up - at least 90 minutes.
- Don't need to freeze it? Assemble the casserole and cover/chill it the day before you plan to cook it. I wouldn't prep it too far in advance or the layer of corn tortillas might get a little mushy.
Reheating Enchiladas
I recommend reheating your enchiladas in the oven for the best results. Place the leftovers to an oven-safe baking tray, cover with foil, and reheat in a hot oven (350ºF/180ºC) for 10-20 minutes, or until hot throughout.
Veggie Enchilada Recipe FAQs
Simple! Don't put too much salsa in between the layers to avoid your enchiladas getting soggy.
Yes, I love making two meals in one go! You can either freeze your prepared casserole or keep it in the fridge for up to 1 day.
More Recipes on Perry's Plate
I’d love to hear what you think about this recipe! If you make it, be sure to tag me on social media so I can send you some love — @perrysplate or #perrysplate.
Roasted Veggie Enchiladas
This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!
Ingredients
- 1 poblano chile, seeded and diced
- 2 red bell peppers, seeded and diced
- ½ head of cauliflower, cut into ½-inch chunks
- 1 small sweet potato, peeled and cut into ½-inch cubes (about 1 ½ cups)
- 1 medium onion, peeled and diced
- 1 cup corn kernels, fresh or frozen
- 3 Tablespoons heat-safe oil like avocado or coconut
- 1 ½ teaspoons ground cumin
- ½ teaspoon granulated garlic
- salt and black pepper
- ½ 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 small tortillas, halved (corn or grain-free)
- 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
- sour cream and thinly sliced green onions for garnish, if desired
Instructions
- Preheat the oven to 425 degrees F.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated 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 on a lower oven rack 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.
- Prepare an 9x13" baking pan with nonstick spray.
- In a small bowl, stir the cilantro into the salsa. Spread ½ cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with ⅓ of the vegetables, a handful of spinach, and ⅓ of the cheese. Make a second layer of tortilla, ½ of the remaining 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.
Notes
Recipe Adapted from The Roasted Vegetable by Andrea Chessman
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Maria says
I was craving veggie enchiladas last night. I can't wait to try your version!
Brandi says
that looks so delicious! i think my husband would love this - he'll eat anything with Mexican spices :)
Karly says
Hmm. This dish looks VERY yummy, but my husband is a freak about veggies. As in, no. He doesn't much like them. I wonder if I could get him to eat this though, if it were nice and cheesy?? I might give it a shot. Will report back. ;)
Nicole says
How beautiful! You just made a color eater's heart skip a beat with all those gorgeous veggies. I can't wait to try this.
Joanne says
I swear I basically swooned when I saw all the veggies that this entails! My kind of dish.
Lindsey Johnson says
This is the exact recipe I have been looking for. I made vegan enchiladas awhile back with potatoes and chard, but what I really wanted was something more fresh like this.
(Hope you don't mind that I added this to my Pinterest.)
emily says
Yum! These sound great and look so beautiful and fresh. Lovely.
Michele says
These look fabulous! I can't wait to try them.
Lori says
This looks beautiful and delicious!
-whatrunslori.com
beckyquan.com says
loving the color and versatility of this dish. seems particularly great for a grad school student who only has time to cook meals in batches.
Holly says
I would LOVE this enchilada dish-my kiddos on the other hand...;)
I agree I love pretty food too:)
notoriousexperiments says
Wow, that looks so delicious and colorful! Can't wait to try this out for dinner!
Jolene - EverydayFoodie says
I think that the hubby and I would both really like this. We are huge fans of Mexican flavours. I am bookmarking this - might be a good recipe to add to the list for dinners next week!!!
Mary says
OMG! These look amazing! Love all the colors!!
Mary
Delightful Bitefuls
Healthy Mamma says
I love enchiladas!! Living in Phoenix we grew up on Mexican food and putting cayenne pepper in everything!
We have cut waaaay down on meat this last year or so and this is exactly the kind of dinner I love.
Thanks so much for sharing your recipe and beautiful photos!
Cheers!
A SPICY PERSPECTIVE says
What lovely photos! This looks like something me family would love.
Feast on the Cheap says
Just stumbled across you, you have such a pretty site! This recipe looks wonderful
Chef Dennis says
what a beautiful dish! I am so glad Sommer sent me this link!
Have a wonderful weekend
Dennis
Natalie @ Perrys' Plate says
Thank you for all of your wonderful compliments!
Chef Dennis - Thank you! I'm glad Sommer's sending my links around, too! haha. You have a wonderful weekend as well :)
Cookin' Canuck says
This is so pretty! What a great way to make veggies tempting for the whole family.
Kathryn says
I made this tonight and it was great! I was surprised at how hearty it was, and how I didn't miss having meat :) I also like the lasagna method, it's so much faster than rolling individual enchiladas. I may have to try this with my other enchilada recipes! Jon liked it, but thought the sweet potato and cauliflower was strange, but he's picky. Josie hardly ate any of it. I think if the veggies had been pureed or chopped up more she probably would have eaten it. It's all about the delivery!
fooddoodles says
Wow that looks really good! I just started making my own corn tortillas and they're so good. I have to try this with those :)
artsyforager says
My husband saw this on a friend's Facebook page and then hinted on his own that he'd like to try it. Made it for dinner tonight and it was a hit!
Will definitely be trying more of your recipes.
Natalie says
made this tonight---we LOVED it. I can't wait to eat the leftovers :) subbed broccoli for cauliflower bc it was cheaper. yum yum yum!
Budget Gourmet Mom says
Oh yum! I love colorful dishes and that looks awesome! I really need to go make dinner...my tummy is rumbling from reading your recipes. I am really excited to try this.
jwayne921 says
This recipe was fantastic! I added some adobo sauce to the roasted veggies to amp up the heat and give even more flavor. Will make again and again!
Yvette says
jwayne921 -- What is adobo sauce? Where can you get that?
Laura Jayne says
Hey Natalie - this is my first time visting your site, and I've already found several recipes I want to try. Thanks so much for sharing! This recipe for roasted vegetable enchiladas is going on the menu for next week. Looking forward to coming back often. :o)
Val says
My sister in-law, Wendy, introduced me to your site! I love it. Can't wait to try this recipe.
The Sugar Mountain says
makin this tonight- well, sort of, with just what I have lying around. XO
Smita says
Looks very very good!! I'd love to try this soon :)
Thanks for sharing the recipe.
Smita
Christy says
I made this tonight with a few substitutions for what I had on hand. I sliced most of the vegetables in in my food processor and it saved time both in chopping and roasting. It was delicious! I'll definitely be making it again.
I found the recipe through Pinterest and look forward to exploring your other recipes!
Natalie says
Christy - Great idea using the food processor! I sometimes forget to use it for things like these. :) Glad you liked it!
Alicia says
I just made this recipe and loved it. My husband and two year old who normally are very picky, ate it great. Can't wait to try some of your other recipes. I also found it on pinterest.
{Epicurean Mom} says
OMG!! This sounds SO good Natalie! Beautiful photos, per the usual!
SkinnyMommy says
Wow this like just about my perfect recipe--tons of veggies a la Mexicana. Yum!
BahamaDawn says
had this for dinner tonight....veganized it with some Daiya cheese, and it was AMAZING!!! thanks for sharing!
CatA says
@BahamaDawn, does the daiys melt? Trying to make this for dairy free guests and I’ve never used it
Natalie Perry says
A little. But not like regular cheese
henzy says
Going to be making this tomorrow. Can't wait. It looks delicious.
mrs.guevara says
Thank you for the recipe! I have the vegetables roasting in the oven now and I am so excited to try these. I'll let you know how they turn out and what the husband thinks ;)
Natalie says
Mrs. Guevara - I'm anxious to hear what you think! So far they've had some great feedback :)
Katie says
Loved this dish! I'm making it again tonight for our vegetarian company that's coming over dinner. Thanks for the fabulous recipe!
JeanneW says
I just made this tonight with ingredients we had on hand. Wow, it was incredible. My kids hate..I mean HATE..vegetables and even they went back for seconds. It's going to be a staple on our list from now on. Thank you!!
EatCleanMachine says
I have to say, this was extremely delicious and very filling! I can't even say how much I love this recipe. The combination of the vegetables, peppers and spinach just had my mouth in aww. I'm not fond of vegetable based dishes, but this recipe changed that. Thank you!
Lane says
I pinned this a few weeks ago and finally this week will get around to making a version of this for us. I will be adding in some leftover turkey and not quite as many veggies, but I think it will still turn out delicious. Roasting the veggies sounds like the key!
Jane says
Made this last night. Phenomenal! Used what I had on hand - added broccoli, no sweet potato, subbed kale for spinach, green chilies for poblano and Greek yogurt for sour cream! YUM! I hate leftovers - but am looking forward to having this in my lunch~
Side note: in the ingredients listing, it reads grapeseed oil, but in the directions you use olive oil :)
lauren says
I JUST made this and it was amazing! I've made versions of a veggie enchilada casserole but this one is my favorite. I would have never thought to try sweet potatoes and cauliflower. I also added zucchini and broccoli. Will definitely keep this recipe on hand. Thanks!
sugarfreemom says
This looks AMAZING! I love all the veggies and the small amount of corn tortill, just enough! You are right, anytime roasting veggies is involved, its a fab recipe!
Laurie krawetz says
I'm so new to this site but I'm going to figure out a way to make these! They look so good!! I just need to figure out how to navigate my way around the site to find them again! Keep you all posted!! Happy new year:-)
Natalie says
Welcome Laurie! You picked a great one :) If you need to find them again, just click over to the recipe index (in the menu bar at the top) and click on "Vegetarian". I'm working on reformatting my posts, so not all of the recipes have thumbnail images in the index, but this one does. Happy New Year to you, too!
Meg says
This looks amazing. Do you think it would freeze well?
Natalie says
I've never frozen this, but I don't see why it wouldn't freeze well! Give it a shot and let me know how it goes :)
Katie says
I made this tonight and it was wonderful! I just used what veggies I had which was sweet potatoes, broccoli, green bell pepper and onion. My husband had thirds before he asked if it was vegetarian.
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stacy says
I happened upon this recipe from pinterest...can't wait to try it!! I am wondering about doing some of the prep the night before...not sure how far to take it? I don't think I want the tortillas to get soggy, so maybe roast the veggies ahead of time. Wish me luck or tell me your opinion:) Thanks for the great recipe!!
Natalie says
Fantastic! I just made this again yesterday! Doing prep ahead of time is a great idea. I would definitely roast the veggies tonight. Once that's finished it comes together really fast. Good luck and let me know how it goes!
stacy says
Everyone raved over this dish! And making it ahead of time turned out great--maybe I used too many vegetable but I ended up needing to use a bigger pan which was fine--just switched up to a 8 by 11 or whatever that rectangle shape pan is and it turned out wonderful. I added more sweet potatoes and a can of black beans and all my coworkers and family loved it. Now getting ready to make it again for lent:) thanks so much for this great recipe!
stacy says
Thanks for the fast response!! I appreciate that--I was thinking the same thing but maybe add on some baking time or let come to room temp first:) Thanks again, can't wait to try!!
Natalie says
No problem! I just happen to be sitting here when your comments came in :) I think you could assemble the whole thing tonight even. I don't think it'll make a difference with the tortillas. It's not like they get crunchy anyway :)
skip says
Oh my. So so so so so so good! Made it tonight with the addition of quorn chicken pieces and mozzarella. Amazing and simple. Thanks for a great recipe.
honeywhatscooking says
those enchiladas look so healthy and good. I love the pictures. YOu have a beautiful blog. I'll be stopping by more.
Natalie says
Thank you! I just checked out your blog as well. I suddenly have a cupcake craving... beautiful stuff!
Destiny says
I came across your recipe on pinterest and made this for dinner tonight. SO good! Like, amazingly so. The flavor is spectacular and I can't wait to eat more tomorrow!
Natalie says
Thank you Destiny! I'm so glad you enjoyed it. I have to agree with you... when I make this, I can't wait for lunch the next day. :)
mel mccarthy says
Thank you so much for this gorgeous recipe. And thanks also for noting "heat-safe oil like grapeseed or coconut" My family thinks I'm nuts for not wanting to over-heat other oils. Nice to have reassurance. :-D
Natalie says
It's so important not to over-heat certain oils! Stand your ground... I totally have your back ;)
Maryanne Gobble Photography says
Super yummy! My husband gave me a break and cooked this one up for us. Used a 13X9 pan and said he added extra spices to the roast veg. mix. Both our little boys ate it up too!
Amy T. says
Oh, this looks so good! Two of my favorite things--roasted veggies and enchiladas. I found this via pinterest and I'm so glad I did!
Renee says
This is a wonderful recipe!! I tried it this afternoon, and while I was expecting to like it because of all the veggies, I was surprised at how much I LOVED It, ha! The flavors work together beautifully, and it was very satisfying - I've felt full all evening long, which is always a plus! Thanks for sharing :)
Natalie says
(Sorry I'm so late!) Thank you! I'm so glad you enjoyed it! I was surprised how much I liked it, too, and how full I felt without meat!
Alyssa says
These are amazing! I added black beans and broccoli (it was easier to buy a bag of prewashed broc/caul than a whole head of cauliflower), used more sweet potatoes than the recipe called for and subbed flour tortillas for corn. Also, I used a 9x13 pan because the smaller size couldn't fit all that veggie goodness! Thanks for such a great recipe (found it on Pinterest!)!!!
Natalie says
Ah, gotta love Pinterest.... the new online cookbook :) I'm so glad you enjoyed these and made them your own. I've yet to try them with flour tortillas! There's so many combinations that this recipe could never get dull. Thanks for your comment!
Patty in Nj says
I made these tonight for dinner and can't believe how good they were! I truly thought my family would turn up their noses because of how 'veggie' it looks. But everyone loved it. Such a great flavor - I used the veggies suggested, but I can see that I could mix it up. The cauliflower was especially good in there.
Natalie says
So glad to hear! I think there's something magical about roasted vegetables that makes even the most devout veggie-hater take a second glance :)
kim says
going to try and convert this to corn and gluten free. It looks so good and I am sure I can remake it for my celiac disease
Natalie says
Hi Kim!
If you use corn tortillas (like the recipe suggests) it's already gluten-free! Unless you're trying to remove the corn as well... I'd love to hear what you use instead!
Laurie says
Thank you for sharing such a great recipe. I roasted all the colorful vegetables I had on hand including artichoke hearts & grape tomatoes (the night before) used whole wheat tortillas & assembled in minutes - no one missed the meat!
Lauren says
I made this today and it was so AMAZING! I honestly think this is my new favorite dish! Even my husband loved it and he HATES veggies!
Kelly Connor says
Looks amazing!!! I can't wait to try it. Just made your homemade granola this morning. Truly wonderful. Thanks for doing what you do!
Abbey says
Hey! This is fantastic looking, and i will be making this tonight! Wondering, what did you have for a side dish? My boyfriend is almost on board with full veggie meals(been working for months to get him loving veggie dishes like this) but a man-approved side would be needed for this. I was thinking roasted chik peas and maybe nachos? what would u suggest?
Your site is amazing, you are a great cook!
Dmarie says
Just popped my pan of this into the oven...can't wait to try it! Thanks for sharing this quick and ultra-easy veggie entree!
Stefanie says
I made this tonight and it was awesome! I used the veggies I had on hand: cauliflower, broccoli, onion, asparagus and red pepper. I sprinkled the veggies with just a bit of taco seasoning and used mozzarella cheese (that's all I had). It was fabulous! I will make it again just like this. Oh, and I served it with fresh guacamole! Thanks for the recipe! Beautiful.
anne says
I made this last night to have for lunches during the week, and I can attest to its yumminess! The secret is the roasting of the veggies, which brings out the best flavor. I followed your recipe to a tee except that I used a can of corn and 2 jalapeno peppers instead of 1 poblano. And I needed a 9 x 13 pan for the final product because there were just sooo many veggies. I'm always looking for FRESH and filling foods and this was it!
Teresa says
This was delicious! My husband used extra cumin and garlic powder instead of minced garlic, and we accidentally left out the sweet potato. This is definitely something that we would make again! Thanks!
Erin says
A new household favorite!!!! This will be on our regular menu. I did add some tofu for extra protein. Look forward to eating this many times more...
Monica says
I would love to try this recipe! Do you happen to know the serving size, calories per serving, fiber per serving, and fat grams per serving? I am currently on Weight Watchers and need to be able to calculate the number of Points. :-)
Natalie says
Hi Monica! Unfortunately I don't. I have never been one to track calories/fiber/fat. (Because most of what I eat doesn't have labels anyway :)) Sorry about that!
Bethany says
Made this for dinner tonight and it was fantastic! My husband asked that we add this to our list of favorites. The only modification I made was whole wheat tortillas (homemade) for the corn. Thanks for this delicious veggie dish!
Ruby says
Just made these today for dinner, and we loved it! Thank you!
Danimal says
Made these last night for my girlfriend. Next time I am going to add some strained black beans during the assembly step. Great recipe overall though.
Mabel says
OMG! This was delicious!
Tiffany says
This was amazing I could not believe how filling it was. Thank you.
Jenny R says
I made this a few weeks ago and again tonight and had to get on here to say this is such a delicious recipe!! I'm a meat eater trying to incorporate more vegetables into our diet and this did the trick! It was especially tasty using mango salsa.
Christine says
Made this for dinner tonight for me and my kids. We are all vegetarians and absolutely LOVED it! I highly recommend! I added black beans and pinto beans into the layers for protein and extra fiber. Delicious!!!!
NikKi says
I made this for a family dinner party tnite - 1st time I've ever cooked for 9 people! Everyone LOVED it, which is saying a lot since they are 'particularly carnivorous' and don't even know that vegetables come in fresh form. I actually messed up making this (bc I dropped a bottle of my merlot during cooking in my very white kitchen) and cooked for 20 mins, period. No foil - no extra 10 mins. It turned out so well I think I will do the same in the future! I will substitue wheat tortillas, though.
Karen @ The Food Charlatan says
This was so good!!! We loved it. Thanks so much for sharing the recipe. I blogged about it here: http://thefoodcharlatan.wordpress.com/2012/06/04/stacked-roasted-vegetable-enchiladas/
Julie says
If found this recipe via ShrinkingKitchen.com's Menu Plan Your Butt off - made it with some modifications based on what was on hand, have a blog post on the way about it, and pinned it just now. Great recipe!
Natalie says
Thanks for spreading the word! I'm glad you liked it :)
Rachel says
I made this on Sunday (found the recipe on Pinterest). I must've measured my cilantro wrong because whew! too much. But it is still tasty and I will definitely make it again (with less cilantro :) I added black beans into the salsa for more umph and it made enough for me to freeze (its just me so I didn't want to be sick of it by the end of the pan). Thanks for the recipe!
Natalie says
Glad you liked it! I tend to have a heavy hand with cilantro (because I'm in love with it). Good thing this recipe is so easily adapted! Glad you liked it.
Virtualwinebar.com says
Hi Natalie, This recipe is AMAZING! It was just featured featured as the "Daily Nosh" on virtualwinebar.com paired with Trefethen 2011 Dry Riesling.
Cheers!
Shiloh says
Sooo good. I used two zucchinis instead of cauliflower!
Jan says
I made this yesterday with glowing reviews. It was so flavourful, I didn't have any Poblanos so I substituted with a couple of dashes of red chiles, and next time I would add I red pepper and 1 green bell pepper for added colour. I served it with a generous dollop of homemade guac -- YUMMO!
Thank you, this recipe is a keeper!
Amy says
Made for dinner, so good! Everyone, including my 10 mo old and 2 year old loved it. It wasn't spicy but had a ton of flavor. I threw in shredded chicken and some summer squash and omitted the cauliflower. The store didn't have it. I actually cooked all of it on my grill because it's so hot with the oven on. The high temp gave the final dish a crispy bottom layer that was perfect. Thanks for the recipe; I will for sure make again!
Amy says
Oh, my gosh! One of my new favorite recipes. This was so amazing! My husband loved it and my daughter ate it (a compliment, trust me). I'm going to be living on this!
AliGThang says
Instead of roasting the vegetables that Perry suggested, I chopped up a few cups of roasted peppers, eggplant, green beans and onions that I had on hand. For the sauce, I mixed up some medium-spicy canned enchilada sauce and some Paul Newman’s salsa. We used shredded mozzarella for the cheese component. To heat through, the recipe took about another 5 minutes in my oven. This is a great way to use up leftover vegetables and also was good for cleaning out some leftover odds and ends in my fridge/pantry. http://epifurious.tumblr.com/post/18422953225/stacked-roasted-veggie-enchiladas
Kayla says
I just wanted to tell you that I've made this recipe several times, and every time, it's delicious. With this dish, I've even converted some of my gotta-have-meat family members to something that's all veg. Thanks! :)
Stacey says
Made these for dinner tonight and they were amazing!
Lisa says
AH-MAY-ZING! Thank you! This meal will be a new staple in my home! Now, for seconds....
Kristy says
Made this for dinner and it was FANTASTIC. Even better than I expected - and it had a high hurdle, given all the positive reviews! One note for all of those who are looking to count points/calories. I plugged in all of the ingredients and calculated that this entire dish has around 2,100 calories. So if you make this into 4 servings, it is 525 calories per serving. Not 100% sure if that's accurate, but its close!
Tess says
Any ideas on how to lower the carbs and sugar in this delicious looking recipe?
Natalie says
Hmm... to lower the carbs even more you could use fewer tortillas and omit the sweet potatoes and corn, which are pretty starchy. Since the only sugar in this recipe is the naturally occurring sugar in the vegetables (and tortillas), you would do the same thing... fewer tortillas and omitting/swapping out the sweet potatoes and corn for vegetables lower in sugar.
Robin Spitzer says
I know, I can't add more than what everyone else said. But this is the bet thing I have cooked since starting ETL. I left out the oil and cheese...was simply wonderful. Works great on a Nutritarian diet. Served it with cashew "sour cream". Was just the bet. Thank you sooooooo much for a meal, that will be in the regular rotation!
Liz says
I've made these 3 or 4 times now, and even my carnivorous boyfriend loves them! These are so delicious that I actually crave them! Thank you for sharing your recipes with others, you truly have a wonderful gift :)
Erin says
My kids actually ate this without one complaint! Great recipe, thanks!
Deb says
Made this for dinner tonight and got rave reviews! Will use a 13x9 pan next time, it was a bit tall in my 11x7 pan. Would also be fabulous with shredded pork or chicken added in. It's a keeper!
Amy says
I've made this a bunch of times now and it always is delicious. I love how easy it is too modify based on what I have in the kitchen. I've added everything fro chicken, beans, yellow squash, and tonight I'm going to try butternut squash. Thanks for a great recipe!
Hannah says
Just made this! Was super yummy!
Katherine says
I found this recipe several months ago and have made this dish at least a dozen times! So so good. I eagerly checked The Roasted Vegetable out from the library, hoping to find more fabulous recipes. I learned it's you genius pick of veggies that make this dish! Sweet potatoes and cauliflower instead of zucchini, and also the addition of fresh spinach is your idea. Sweet potatoes and cumin are so good together. Please adapt more recipes from this book and share. It has some great ideas but many of the recipes call for eggplant, mushrooms, or asparagus as the "meaty" part of the main dish. Those are seasonal or expensive.
Natalie Perry says
Hi Katherine!
Thanks for coming back to report and for your sweet comments! I'm so happy you found that cookbook. If you type "Andrea Chesman" into the search bar at the top of my blog, you'll find a few others that I adapted. As much as I love eggplant and asparagus (mushrooms I'm working on), the seasonality really gets me. And the cost. I definitely take advantage of those in their seasons!
Renee says
Natalie--
Oh my lord. I found your recipe via pinterest and we made it last night--after the first bite, my boyfriend melted. It's the best thing we've made in MONTHS. It was so, so SO good! We used trader joe's spicy chipotle salsa, their flax and corn tortillas and queso quesadilla cheese. It was amazing. Thank you, thank you, THANK YOU for creating this recipe!!
Jes. says
Just finished eating this. It was amazing!
Iris says
Found this recipe on Pinterest and made it yesterday. Delicious. I like that it's easy to make substitutions.
Michelle says
Found you on Pinterest yesterday. I doubled the poblano, added portobello and used pepper jack cheese. Fabulous!
Rebecca says
We made this last night & LOVED it!!! Thank you so much for such a fabulous recipe! Even my 19mth old son ate it and we loved all the veggies!
Jill says
I LOVED it too!
I followed to a Tee except I made my own corn tortillas and used pepper jack cheese chunks when I ran out of cheddar. YUM! Served with Cilantro Lime Jasmine Rice.
OH- I doubled and froze 2-9x9 pans. Was alittle worried about the fresh spinach but it tasted fine.
Shawna says
Do you remember how you cooked the Stacked Roasted Vegetable Enchiladas once they were frozen? Does the time or temp have to be increased at all, or does it have to be thawed first?
Helyn says
I made this dish today and love, love, love it! Only substitute were long green chiles (5) instead of the Poblano and only used about 7 tortillas. Skipped the sour cream entirely and they were phenomenal! Oh, I guess I left out the grapeseed/coconut oil as well. So yummy!
Kathleen says
I found this recipe about six months ago and it has become my go-to meal when I entertain. Everyone LOVES it. So delicious and versatile.
Tammy says
This is delicious!!! Thanks for the amazing recipe. I will use these roasted veggies in other meals too... Over quinoa, in tacos, burritos, as a side for grilled chicken. Just perfect. Husband and mother in law thought so too :)
dbruijn says
I made this last night and it was delicious!! We eat no meat at home and my husband hates beans. So hard to find inventive dishes. This was a hit!!
Andrea Chesman says
Hi Perry, Glad you liked this recipe. I found your blog via a reader who asked to reprint the recipe. Many thanks!
Andrea
Rebecca says
My family and I loved this dish! Planning to feature it and your blog on my new little cooking blog this weekend! Thanks for such a great new veggie dish! Excited to check out your other recipes!
Natalie Perry says
Thanks Rebecca! Welcome to the blogging world!
Kavitha says
I really liked this recipe and how simple and versatile it is. I didn't use all of the veggies on the list, and swapped a few out. I also skipped a layer of tortilla etc because my baking dish wasn't deep enough for that. Everything still turned out really great. I used more minced garlic, and added some chilli pepper flakes for some more spice.
Will be making this again, thanks :)
Natalie Perry says
Great! I'm glad you liked it! I'm glad you could adapt it to your liking.
Nicole says
Great recipe! It made more like 7-8 servings for me. I added a little more veggies that I had left over in the fridge and added some ground turkey for my hubby. For the veggie version, I estimated about 320 calories per serving. Possibly a little less because I went light on the cheese, and about 13g of fat (give or take because of amount of oil and type/amount of cheese used), 42 g carbs and 13g fiber. For anyone who was interested!
pat says
Fantastic recipe!! And the whole house smelled great while baking! Thanks for sharing.
Rebekah says
Amazing. At the end of the meal, my husband said that he was certain he was going to hate this recipe because of all the vegetables, but I had proven him wrong and it was delicious! All I have to say is wow. Thanks Perry's Plate, I cannot wait to make this again!
Natalie Perry says
Rebekah! I love comments like yours so much! The "I fed this to my husband/kid/boyfriend who was determined to hate it, but loved it" comments are the best. It's so fun to win over a veg-disliker! Congrats to you!
Teresa says
I just made this for the first time and it was so good that it won't be the last time. Thank you!
Tara says
Fan-freakin' tabulous!!! Go make this and please ur entire family!! Just be ready for them to request it again and again!!
Pete A says
You mention heat safe oils in the ingredients, then talk about olive oil in the instructions. Just a slip? Olive oil and 425 degrees don't mix in my understanding...way too much oxidation and breakdown products, no?
Great lookin recipe; if ONLY I could figure out how to do it without the cheese and tortillas...
Natalie Perry says
That definitely was a slip. I may have gone back and changed the oil description in the ingredient list but forgot to change it in the instructions. My blog spans 5 years of gradual lifestyle changes so there's bound to be some slips and contradictions. Thanks for catching that!
Pete A says
Great blog you have, and no intention of demeaning it at all. Figured it was a missed edit, as you DEFINITELY understand which oils are "heat safe"
Pete A
Natalie Perry says
Oh, no offense taken. I appreciate you pointing that out!
Andrea says
In the oven now! So excited to eat this for dinner - couldn't stop eating the roasted veggies. Love the addition of sweet potatoes. I also added about 1/3 can of black beans and 1 chopped zuchinni. Definitely needed a 9x13 pan for all this goodness! Thanks for a great recipe!
Brena says
This is one of the very best vegetarian dishes I have EVER made. The flavors were amazing! The only change I made was to add a jalapeno to appease my husband, who prefers spice. I will make this again and again, and I cannot wait to have friends over for dinner to impress them. Thanks for sharing such a healthy and easy meal.
Allegra says
Made this for the family tonight and they loved it! I added asparagus and mushrooms for even more of an amazing veggie flavor infusion and used a spicy chipotle salsa instead and it was a huge hit. Will definitely be making again :)
Jennifer says
Tried this for dinner, and loved it. Made it with a mild salsa thinking the kids would try it. They didn't. Don't take offense, my boys are ridiculously picky. I will make this again with a spicier salsa and guacamole on top. Love so much, I'm now following your blog.
Archana says
Made this for dinner tonight for my meat and potatoes husband, and he absolutely loved it!!!!! Wonderful, hearty, simple, and delicious recipe. I could keep going.....:)
Natalie Perry says
Aw thanks for letting me know! I won over my meat and potatoes dad with this, too! There IS hope for those men. Haha.
Rhonda B. says
I cannot even put into words how delicious, how yummy, how perfect, and how much I love this dish.
Pauline Dravet says
This recipe was great inspiration for tonight's dinner. Only made a couple changes, changed to a 9x13 pan and added some chipotle. Would have never thought of the veggie combo. Thanks for sharing this recipe.
Taryn says
I LOVE this recipe!!! The vegetable combination you chose is so delicious. I wonder if there is another sauce I could use instead of the salsa/pico de gallo though. Maybe the creamy green chile sauce from your stacked chicken & zucchini enchiladas? Any other ideas?
Lauren W says
I absolutely love this recipe, and so does my family, including my husband and 4 yr old. I've also made it for friends and everyone raves about it. I usually make it at the end of the week or whenever I have a bunch of leftover fresh veggies. Plus I've made it ahead of time when I'm working so all my husband has to do is throw it in the oven. This has become a staple dinner in my household.
Natalie Perry says
That's wonderful Lauren!! Thanks so much for letting me know. I'm thrilled!
Ashley @ Big Flavors from a Tiny Kitchen says
My friend made this for our Supper Club gathering last weekend, and it was WONDERFUL! Really beautiful combination of flavors. I'm definitely going to be making this at home, too.
Natalie Perry says
Thanks Ashley! So glad you enjoyed it!
Anne says
Love this recipe! Even the leftovers were good :)
Ashley says
Thanks so much!! Hubby wants this to go in the rotation! It was great!!
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Ashley@Biggerthanthethreeofus says
Made these tonight with some Trader Joe's Chipotle Salsa and they were amazing! Thanks so much for the recipe.
Nadja says
This was one of the best recipes I have ever had! Thank you for sharing! I used broccoli, sweet potato, onion, fresh corn, black beans, fresh spinach, and carrots. Absolutely wonderful and very filling.
patsy Matthew-kachur says
Excellent a goodFriday dish for my company. They loved it and I will make it again wit no regrets. Thank you
Young Hip Fit says
Thanks for the post! I love the gooieness of cheese enchiladas too (well, cheese anything really), but these sound like a nice, healthy altenative!
Evelyn
Mary Ann Johnson says
I added Sweet Ground Italian Sausage (took meat out of the sausage) and added a lot more cilantro. Added Lime juice to the veggies. Used a little less tortilla. Then topped with Parmesan and Balsamic Vinegar. My pan was a bit too small for the amount, or I used too much of something. So made two batches: one in an 8 X 12 and one in a cast iron pan. My husband and father LOVED it. Liked it myself, too. Very good! Oh, also added Zucchini. And added sliced tomatoes from the garden to the top layer.
etix says
Thank you for these explanations
Mary says
I tried to pin this but it won't let me because it's been flagged for inappropriate content...:( I don't know how to fix it.
Teresa says
Hey, Natalie, I was trying to pin your recipe, but Pinterest says it has blocked this link because it may lead to spam! Just thought you would want to know.
Natalie Perry says
Thanks for letting me know, Teresa! It did the same thing for me. Sad. I have no idea why or how to fix it. :(
Tammy Nelson says
This was delicious. Thanks for sharing the recipe.
I would definitely change the pan recommendation to 9x13. I made this dish almost exactly to spec and barely fit it into even a 9x13.
Also, I was able to pin the recipe, so it looks like that issue from earlier this year has been resolved.
Stéphane Thirion says
Thank you very much for your explanations
Julie Henriksen says
Looks amazing! I am building my collection of vegan recipes, and will definitly try this one. I am sure I can find a good alternative to the cheese! Thank you!
Toni says
I have had this pinned for a while. Looked amazing. I have been roasting many vegetables for a while. The children love them instead of steamed. I substituted carrots for sweet potatoes. My store only had Anehime peppers. Added about 1 cup of left over cooked chicken. Today of all days no fresh spinach. This took a 9 x13 pan for me.
Natalie Perry says
So glad you enjoyed it!
Polina says
How is this Paleo if it's got cheese in it?!?!?
Natalie Perry says
Hey, thanks for stopping by! You're right, this recipe isn't paleo. (Corn tortillas aren't paleo either!) I never said this recipe was paleo, nor are all of the recipes on my blog paleo. This might help: https://www.perrysplate.com/2013/03/baby-steps-to-paleo.html
Annie says
I've been making this for a couple of years and I love it! I find it easier to roast the vegetables in two batches, so I usually pair the cauliflower with the sweet potatoes in one batch and then do the peppers and onions together. Though I initially made the recipe as posted, at some point I began substituting black beans for the corn when layering the dish, and I really like it that way. I'm making it again this morning and just wanted to comment and thank you.
Natalie Perry says
Annie, thank you so much for taking the time to tell me! I find that social media has killed most of the interaction directly on blogs, so I appreciate the effort. I'm so happy you've loved this recipe and made it your own! xoxo
Amanda C says
I LOVE this recipe! And it's so versatile- we've used enchilada sauce instead of salsa (yah, I know, we're really living on the edge). Also, we sub black beans for the corn- not a fan of corn- and use wheat tortillas. Yum!
Natalie Perry says
I'm glad you were able to adapt it to your liking!
Maggie says
Thank you for taking us along on your journey to becoming the fantastic photographer that you are!
Mary Nyahay says
Absolutely DELICIOUS! My neighbor and I made this tonight over a bottle of wine and gossip... We followed the recipe exactly, and used a spicy salsa and added hot sauce as well... We will try next time with black beans as an addition. Definitely added to our weekly neighborhood gossip/cooking session!
Angela says
This is hands down one of my favorite dinners. I have made this recipe several times over the last year. It's so delicious and I could eat half a pan if I'm not careful! I use a whole head of cauliflower and roast everything in two sheet pans. It's even delicious without the cheese when I made it vegan for my sister.
Judith Hoyer says
Yeah I made this tonight for dinner and it was delicious! Will definitely make again…
Natalie Perry says
Thanks Judith! I'm glad you liked it!
Dana says
These are delicious! All the veggie prep is definitely worth it. I love that there are so many kinds of vegetables in the dish. My husband usually suggests that the vegetarian dishes I prepare would be good with chicken, but all he said about this dish (twice) was, "this is really good."
Natalie Perry says
I'm so glad you enjoyed it!
Kathy says
This sounds delicious! Can I make it ahead and refrigerate? I would like to make it for some golf buddies and be able to just bake it after a round of golf.
Natalie Perry says
Yes! For sure. You could either assemble and stick it right in the fridge or bake it first, chill it, and reheat it later.
Laura says
Made this today! It was easy to do because it uses ingredients we use all the time. I changed it just a bit - I added a can of green enchilada sauce and a can of diced green chilis to the homemade salsa layer. I also had leftover refried beans so I spread those onto the tortillas! I cut the cheese way back; used just enough to help keep the layers together. Served with spicy guacamole and plain yogurt (our sub for sour cream) on top. It's a winner! Will keep this in my rotation for sure! Thank you!
Natalie Perry says
Great adaptations! I'm so happy you enjoyed it!
Rachel Anna says
I LOVE this recipe so much and it’s become a household favorite. Mixed up the ingredients from time to time and it always turns out amazing. Thank for sharing and providing so many tips and tricks! I have a question about freezing… you say assemble the layers and then freeze so I’m assuming you roast all the veggies first then assemble. Is that correct?
Natalie Perry says
I'm so happy you like it! Yes, roast the veggies and assemble like normally, then freeze it in something you can pop right into the oven like a disposable aluminum pan or another type of metal pan.
Stephanie says
These are so good! Great recipe, we've made it several times now.