I apologize in advance. 1) I do not know who to give credit for this recipe. It was found on one of my many searches of the internet a couple summers ago and is delicious! 2) I am pretty bad about measuring! I tend to sprinkle, toss and taste in the kitchen - especially when it comes to herbs and seasonings. As a result, some of my recipes are less than precise. Ask me if you want more information on a recipe.
I was recently asked how I keep from wasting vegetables when I have so many from my garden and also keep a full veggie bin during the winter. The key is soup and a couple other recipes that are flexible and can be filled with almost any veggie. Try this one as a light main dish or a side dish. I have added cooked chicken to the layers but prefer to serve it with beef or fish off the grill.
STACKED ROASTED VEGETABLE ENCHILADAS
Vegetables - Here is a list of what I have tried. It really is whatever veggies you have on hand.
Zucchini or any summer squash
Salt and pepper
Garlic - minced
2 cups salsa (I use a home canned recipe known as Mary's Salsa in our house)
2 cups cheddar cheese
Corn tortillas - quartered into triangles
Cut your selected vegetables into matchsticks or cubes. Toss with olive oil, salt and pepper, minced garlic and a little cumin. Roast in the oven at 425 degrees until tender. (I typically have a 11" x 15" pan of veggies that I roast)
Layer in a 8" x 8" baking dish (like a lasagna) the following (don't be afraid to press it into the dish a little - the spinach and cheese take up space putting it together but cook and melt down in the oven):
1/2 cup salsa
Corn tortillas (one layer thick)
1/4 of the Vegetables
Spinach (thin layer)
1/2 cup cheese
Cover with foil. Bake 20 minutes until heated through.