Stacked Roasted Vegetable Enchiladas Recipe

A hearty supper dish, this is a favorite. The ingredients are easily varied.

Different vegetables, different cheese can all be used. Poblano chiles, with their mild but rich flavor, are perfect here, but if you can’t find them in the supermarket, substitute other mild to medium-hot chiles, such as jalapenos. One can even substitute flour tortillas if you are out of corn tortillas. It is a very
flexible dish.

2 poblano chiles, cut into matchhsticks
1 red bell pepper, cut into matchsticks
1 small to medium-size zucchini, cut into matchsticks
1 medium-size onion, halved and slivered
1 cup fresh or frozen corn kernels
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 garlic cloves, minced
Salt and frehly ground black pepper
1/2 cup chopped fresh cilantro leaves
2 cups homemade or store-bought salsa
12 corn tortillas, cut into quarters
8 ounces Monterey Jack cheese, grated (about 2 cups)
4 to 6 tablespoons sour cream (nonfat is acceptable)
2 or 3 scallions, white and tender green parts only, finely chopped

1. Preheat the oven to 425F. Lightly oil a large shallow roasting or half sheet pan.

2. In a large bowl, combine the poblanos, bell pepper, zucchini, onion, and corn. Add the oil, cumin, garlic, and salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan.

3. Roast for 30 to 40 minutes, until tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 350 F.

4. Lightly oil a 10-inch quiche dish or deep pie plate. Stir the cilantro into the salsa.

5. Pour about 1/4 cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one-quarter of the cheese. Make a second layer of torillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil.

6. Bake for 20 minutes. Remove the foil and bake for another 10 minues, until the cheese is melted and the dish is heated through.

7. Let sit for 5 minutes, then cut into wedges. Serve topped with a spoonful of sour cream and sprinkling of scallions.

Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002). Copyright (c) 2002 by Andrea Chesman. Reprinted by permission of The Harvard Common Press.
Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002).


Beverly Morgan
Past Member 4 years ago

Sounds fantastic ~ can't wait to try this one!

JL A5 years ago


Robert O.
Robert O5 years ago

Thank you Annie! Sounds very good.

Jennifer C.
Past Member 6 years ago

Yummy recipe. Thanks for sharing.

Robin Rootes
Robin R6 years ago

wow this is making me hungry!

K s Goh
KS Goh6 years ago

Thanks for the article.

Joy Brown
Joy Brown8 years ago

I cook for our patients on Monday nights (my husband is a chiropractor) and this is probably THE most requested recipe for the summer! (I only do soup in the cold weather). Along with the other veggies listed, I've used frying peppers, mushrooms, carrots, eggplant, and yellow squash... whatever is growing in the garden. I double the recipe, use 2 cookie sheets and roast the veggies on the top rack of the gas grill for about a half hour (but you have to watch it and turn the trays half way through) and then make it in an 8x13 glass pan. Thank you, Annie. This will stay in my permanent recipe file!

Yelena B.
Yelena B9 years ago

I love this recipe, made it many times and everyone always raves about it. The flavor of the roasted veggies is just amazing!

Valerie aka moonmist
Valerie W10 years ago

This sounds really good. I'm definitely going to try it!