Boy, has it ever been a time! I’m feeling a little worn out and run down trying to get over the cold that won’t let me go while trying to wrap up work projects and starting new ones. Phew! Well, maybe it’s time for something warm and a little bit spicy swaddled up with cheese. Sound good? I think so too.
I made this meal a little while ago and called it an enchilada casserole. My husband thought it looked more like a lasagna so he started calling it an enchilagna which works too. It’s got a whole lotta goodness packed into its compact 8×8 square package – from an assortment of roasted vegetables to some delicious chili gravy. Corn tortillas of course. And the cheese. The cheese! If you click to enlarge the photo above I think you might spot some dill havarti in there along with the more traditional monterey jack. I did what I had to do to get total cheese coverage. That kind of thing is important sometimes. As for the interior, it’s totally versatile too so feel free to switch up the veg with what you’ve got on-hand. And don’t forget the Mexican trifecta of toppings: salsa, sour cream and guacamole.
Oh yes, that’s so much better.
elsewhere: I went and did something crazy – I tried to make homemade sugar-free cola. See the very un-cola but oh-so delicious recipe at Poppytalk.
roasted vegetable enchilagnas
1 large yam, peeled & diced
1/2 small-medium sized zucchini
1/2 red pepper, diced
1/2 green pepper, diced
a large handful or two of sliced chard, beet greens or kale
1 c corn (frozen or fresh)
1/2 onion, sliced
1-2 jalepeno peppers, sliced or diced
2 T olive oil
1 T cumin
1 T chili powder
1 t smoked paprika
salt & pepper
1 recipe chili gravy or your favorite enchilada sauce
1.5 c grated cheese (mostly monterey jack & I used a little dill havarti just cuz)
12 corn tortillas
salsa, guacamole & sour cream to garnish
Preheat oven to 400F. Add the vegetables into a large bowl and toss well with the oil, cumin, chili powder and paprika. Sprinkle with salt & pepper. Add the vegetables to a baking tray spreading everything out evenly. Roast for 20-30 minutes or until vegetables are tender, mixing once at the halfway point. Remove from oven.
In an 8″ x 8″ glass baking pan, ladle in some chili gravy so the bottom is covered. Add in 1/3 of the vegetable mixture. Sprinkle with 1/3 of the cheese and top with 4 corn tortillas. Repeat for a total of 3 layers – but twist things around a bit so you end on a layer of corn tortillas topped with sauce and then cheese. Or layer however you like, but ending on cheese is needed. Bake for about 20-25 minutes and cut into squares. Top each slice with spoonful each of salsa, guacamole and sour cream. Serves 6.