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Layered Enchiladas

Layered Enchiladas

with Roasted Mushroom and Zucchini

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Think of this dish as a hybrid between lasagna and enchiladas. We’ve taken the hassle out of enchiladas by layering the ingredients instead of rolling them up. The creamy roasted vegetable filling is what takes this casserole to the next level.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Yellow Onion

1 unit

Jalapeño

8 ounce

Mushrooms

1 unit

Zucchini

2 clove

Garlic

1 box

Crushed Tomatoes

½ teaspoon

Chipotle Powder

1 teaspoon

Southwest Spice Blend

1 teaspoon

Hot Sauce

6 unit

Corn Tortillas

2 ounce

Cheddar Cheese

(ContainsMilk)

2 ounce

Sour Cream

(ContainsMilk)

Not included in your delivery

1.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3322.096 kJ
Calories794 kcal
Fat30 g
Saturated Fatnull g
Carbohydrate112 g
Sugarnull g
Dietary Fiber12 g
Protein24 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Thinly slice the mushrooms. Halve the zucchini lengthwise, then slice into ¼-inch half moons. Mince the jalapeno, removing the seeds and white ribs if you prefer less heat.

2

Toss the mushrooms and zucchini on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, until soft and golden brown.

3

Make the enchilada sauce: heat ½ tablespoon oil in a large pan over medium heat. Add the onion and jalapeno cook, tossing, 3-4 minutes, until softened. Add the garlic, chipotle chili powder (to taste) , and southwest spice blend, and cook 30 seconds, until fragrant. Season with salt and pepper.

4

Add 1 cup crushed tomatoes and 1 cup water to the pan with the onion mixture. Stir in the Tabasco (to taste) and simmer on low heat until the roasted vegetables are ready. Season with salt and pepper.

5

Toss the roasted vegetables in a medium bowl with the sourcream.

6

Assemble to casserole: spread a small baking dish with a thin layer of enchilada sauce. Place two tortillas on top, then layer half the roasted vegetable mixture, a large spoonful of enchilada sauce, anda sprinkle of cheese. Repeat, finishing with the enchilada sauce and cheese.

7

Place the baking dish in the oven until bubbly and melted, 5-10 minutes. If desired, brown the cheese under the broiler on high for 2-3 minutes. Divide casserole between plates and enjoy!