Whew. I have been away for a whole week! Don’t worry, I wasn’t doing anything exciting…everyday life got in the way of F + C. But, I am back!
This recipe is seriously delicious. I modified this recipe from Perry’s Plate, and it was a huge hit. You could do this one with or without meat; chicken, beef, or even shrimp would be amazing. I actually used the leftover beef from this post from earlier in the month, and it was super. It does take a bit of prep work, so this would be an ideal weekend meal. However, it makes a full 9 x 12 dish, and the leftovers were just as good, if not better, than the day-of meal.
Recipe: Stacked Enchiladas (inspired by this recipe)
2 poblano chilies, cut into matchsticks
2 red bell peppers, cut into matchsticks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium yellow onion, halved and slivered
1 cup corn kernels, fresh or frozen
8 oz sliced baby portabella mushrooms
3 T extra virgin olive oil
1 1/2 tsp ground cumin
3 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
1 can verde enchilada sauce or 2 cups tomatillo salsa
3 ounces spinach leaves (about 3 big handfuls)
12 -15 corn tortillas, halved
2 cups shredded cheddar-Monterey Jack cheese
Shredded taqueria beef (recipe here), grilled chicken, or shrimp
Sauce from beef recipe above
2 red bell peppers, cut into matchsticks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium yellow onion, halved and slivered
1 cup corn kernels, fresh or frozen
8 oz sliced baby portabella mushrooms
3 T extra virgin olive oil
1 1/2 tsp ground cumin
3 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
1 can verde enchilada sauce or 2 cups tomatillo salsa
3 ounces spinach leaves (about 3 big handfuls)
12 -15 corn tortillas, halved
2 cups shredded cheddar-Monterey Jack cheese
Shredded taqueria beef (recipe here), grilled chicken, or shrimp
Sauce from beef recipe above
Directions
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare a 9 x 11 baking pan with nonstick spray. Spread a thin layer of salsa or verde enchilada sauce on the bottom of the pan. Add a layer of tortilla pieces, to completely cover the sauce/salsa. Top with a thin layer of the sauce from the beef, 1/3 of the vegetables, a handful of spinach, 1/3 of the mushrooms, 1/3 of the beef, a thin layer of the verde sauce or salsa, and 1/3 of the cheese. Repeat twice more. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let sit for 15 mins before cutting.
Enjoy!
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