Stacked Roasted Vegetable Enchiladas

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.
    Carrots
    Zucchini or any summer squash
    Cauliflower
    Onion
    Corn
    Bell Peppers
    Sweet potatoes
    Brocolli

Olive oil
Salt and pepper
Garlic - minced
Cumin

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
Spinach

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.