Veggie Enchilada Stack

It is a Veggie Enchilada Stack kinda night. Veggies, chicken, beans, cheese and tortillas sound like a must make dinner.

It’s all about the veggies…

The beauty of this recipe is you can use whatever veggies you have on hand (or whatever ones your family will eat). This time around I stuck with squash, zucchini and peppers. Next time I am going to throw in some eggplant and possibly mushrooms for even more heartiness.

One of the secrets of this dish is to season every layer, including the veggies. I kept it simple with just some salt, pepper and chili powder but made sure there was enough to make each bite amazing.

I used the corn in the pic for my AMAZING Street Corn Dip (recipe coming soon).

Stack it up!

Once the veggies are roasted it is time to start layering. To make it easier I did combine the veggies with the beans and chicken (if using), but if you want to stack it all separately you can, I just like easy. I did throw in some leftover rotisserie chicken to the veggies but you could make this 100% vegetarian and it would be so, so good.

To start with you slather (I kinda love that word) enchilada sauce in the bottom of the casserole dish. Next comes the corn tortillas (cutting them as needed to completely cover the bottom), them the veggie mixture, cheese and then repeat. If you want to stack separately you top the tortillas with veggies, then chicken, then beans and then cheese.

Keep layering until you get to the top of the casserole dish and then it is time to bake.

Don’t forget the cheese!

The cheese is a big part of this dish for me. I feel it is like the glue that holds it all together. For this go around I went with a combo of monterey jack cheese and mexican blend cheese, but pepper jack cheese would be delicious as well.

If you are watching the calories you can just put cheese on top or use reduced fat… or if you must you can leave it off just top with more enchilada sauce.