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 garnishPreheat 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.
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I cannot tell you how endearing I find the name “enchilagnas.” Sure beats “casserole.” 🙂
Mm. Love this idea. I’ve done a roasted veggie enchilada lasagna before, but have never actually rolled up the tortillas into REAL enchiladas. I’m kind of thinking I need to though.
How funny! I make something very similar, and my husband and I have dubbed it enchilasagna. But enchilagna is shorter and possibly easier to say…
Enchilagnas! Your husband should copyright that name – love it! And this looks so delicious – would love to try it some time!
That is the Best. Name. Ever. I make something similar all the time (because I can’t be bothered to roll my enchiladas. But I never thought of that wonderful term for it!
Maximum cheese coverage is a must, for sure 🙂 Looks like a great meal for leftover veggies and cheese. Enchilagnas is cute, ha!
I could totally convince myself this is a health-food dish with all those veggies… This looks so so so good!
This looks delicious and creamy and comforting. Love the idea of topping it with the Mexican trifecta! I have made a casserole of rolled-up chicken enchiladas with soup-mayo-milk and cheese topping, and I have made veggie lasagne – but had never thought of combining them! Mmmmm. Long live Enchilagnas!
yummmy I make something like this when i throw birthday parties at my house. now i may have to make another.
Sign me up!
What is it about seasons changing that seems to bring colds?
These look hearty, healthy, fabulous! Thanks for the great idea…
I never would have thought to make veggie enchiladas, but they look divine! Great veggie combo! Going to give them a try…
I love the way this looks! I have repeatedly made another tortilla pie that you posted a while ago. It was gooood! So comforting and addictive.
so genius! combines my family’s favorite two dishes into one- can’t believe I didn’t think of this sooner, but glad someone did. thank you 🙂
Thanks everyone for your comments! I’m glad y’all love the name (I love it too) and it’s a tasty weeknight meal. Enjoy 🙂
Great recipe! I wasn’t sure how the chipotle gravy would turn out, but it proved to be an essential flavour component to the enchilasagna. I just blogged about it and will definitely be making it again!
So glad you liked it Katina! Yes, the gravy seems odd just looking at the ingredient list, but it’s so good here. Yay!
These are about to come out of the oven, but I had to go ahead and say that the chili gravy is OUT OF THIS WORLD. I was licking the ladle after it went in the oven. I used a few different veggies but I’m sure it’ll be outstanding. Thank you!!
Okay, confirmed, they are delicious. Incredible. I used some grape tomatoes, small zucchini, small yellow squash, onion, an ear of corn, and two bell peppers. Really wonderful. Thank you for this recipe!
Jane, so glad you liked it. I know about the gravy – the ingredients seem a bit odd-ball, but the results are ladle-licking good 🙂 Hooray!!
YUM!
I skipped the salt in the veggies, only used two layers of tortillas, and used Serrano to add some heat. I wasn’t confident about the gravy but it worked perfectly in the final product. Judy said “it’s a keeper” and I agree. A tastier and healthier enchilada.
Thanks Cassie.
Robert, the chili gravy seems like an odd addition but it really works wonders here. Glad you both enjoyed it and called it a keeper. Hooray!