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.
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/ serving 2 people
/ serving 2 people
Southwest Spice Blend
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.
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.
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.
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.
Toss the roasted vegetables in a medium bowl with the sourcream.
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.
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!