Roasted Veggie Enchilada Casserole

And the cold continues....

Late last night I was pretty sure I had strep, because for me to actually have the common cold is bizarre. Whenever I get a cough it immediately turns into strep or bronchitis. Nope, this time it's a cold. I think I'd rather have strep...

I've been in a veggie mood lately and have been waiting to make this dish. I modified this dish from the recipe, which was already pretty modified from the original recipe. It came out pretty good. It gives you the flavors of a veggie enchilada, but isn't as heavy.

Roasted Veggie Enchilada Casserole
from this blog


1 poblano pepper, cut into matchsticks (no poblanos at the market, I used 3 small yellow chiles)
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 onion, halved and cut into slivers
1 roasting potato, peeled and cut into small cubes
1 sweet potato, peeled and cut into small cubes
1 cup corn kernels or 1 (15oz) can corn kernels
3 tbsp. olive oil
2 cloves garlic, chopped
1 tbsp. cumin
salt and pepper
9-10 corn tortilla, torn into pieces
2 cups enchilada sauce (or salsa)
2 cups shredded mexican cheese (or any kind you like)

1. Preheat oven to 425. Oil a large rimmed baking sheet.
2. Place peppers, poblano, onion, potatoes and corn on the baking sheet. Toss with olive oil. Sprinkle with cumin, garlic, salt and pepper. Toss to coat.
3. Roast in the oven for 30 minutes or until veggies get tender and start to brown. Stir the veggies every 10 minutes or so for even roasting. Remove from oven and reduce heat to 350.
4. Grease a 9x9x2 baking dish. Pour 1/2 cup of enchilada sauce on the bottom of the dish and cover with some of the tortilla pieces. Spoon half of the veggies on top and cover with half of the cheese. Repeat the sauce, tortillas, veggies and end with the remaining cheese.
5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.

So good.