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Roasted Vegetable Stacked Enchiladas

Created by: Julia Mueller, The Roasted Root

These roasted vegetable stacked enchiladas are the whole nine yards when it comes to football food. They feed eight people (or more if you’re serving side dishes), they’re very pleasing to the palate, and they’re hearty enough that you don’t even miss the meat.

Ingredients:
  • 1 medium sweet potato, chopped
  • 1 medium head cauliflower, chopped into florets
  • 1 medium yellow onion, diced
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 pasilla pepper, cut into matchsticks
  • 3-4 Tbsp. olive oil
  • 1 tsp. sea salt
  • 2 tsp. chili powder
  • 12 corn tortillas, halved
  • 1 jar (16 oz.) Kroger Traditional Salsa (medium heat), plus more for serving
  • 1 cup Kroger Mild Cheddar Cheese, grated
  • 1 cup Kroger Monterey Jack Cheese, grated
Directions:
  1. Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
  2. Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
  3. Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
  4. Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.

Tips:

  • You can add baby spinach or chopped kale to the enchiladas for an extra nutrient infusion if you’d like.
  • In addition to changing up the vegetables in this recipe, you can also use any type of salsa you’d like, including salsa verde, or even traditional enchilada sauce. You can also use flour tortillas and your favorite cheese or cheese blend. This simple recipe is easy to adapt and is big on flavor.
  • Once the dish is prepared and ready to transport to your tailgating party, simply cover it in foil and be on your way! Just be sure to bring some extra salsa and sour cream for serving!

View Party Plan: Football Playbook

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