Stacked roasted vegetable enchiladas from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

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Notes about this recipe

  • hillsboroks on October 17, 2020

    We absolutely loved this dish and as a bonus it helped use up a surplus of veggies on hand. I used my homemade salsa and 12 street taco-sized tortillas cut into one-fourths. I roasted the veggies 40 minutes, stirring them every 10 minutes. It fit perfectly into my 9.5 inch deep dish pie pan. With only two of us we have 3/4 of it leftover but are looking forward to trying some of it for breakfast served with a poached egg on top.

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