Layered Enchiladas: Roasted Mushroom and Zucchini

🥘 Ingredients

• cheddar cheese
  1 c
• chipotle powder
  1 tsp
• corn tortillas
  6 pieces
• crushed tomatoes
  1 c
• garlic (minced or grated)
  2 cloves
• hot sauce
  1 tsp
• jalapeño (minced, seeds and ribs removed if desired)
  1 unit
• mushrooms (thinly sliced)
  8 oz
• olive oil
  2 tbsp
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• yellow onion (halved, peeled, and diced)
  1 unit
• zucchini (halved lengthwise, then sliced into ¼-inch half moons)
  1 unit

🍳 Cookware

• baking sheet
• large pan
• medium bowl
• baking dish

1. 

   1

   Preheat the oven to 450°F. yellow onion . garlic . mushrooms . zucchini . jalapeño .

   yellow onion: 1 unit (halved, peeled, and diced), garlic: 2 cloves (minced or grated), mushrooms: 8 oz (thinly sliced), zucchini: 1 unit (halved lengthwise, then sliced into ¼-inch half moons), jalapeño: 1 unit (minced, seeds and ribs removed if desired)
2. 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 minutes to ⏱️ 30 minutes , until soft and golden brown.

   olive oil: 2 tbsp
3. 

   3

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

   chipotle powder: 1 tsp, southwest spice blend: 2 tbsp
4. 

   4

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

   crushed tomatoes: 1 c, hot sauce: 1 tsp
5. 5

   Toss the roasted vegetables in a medium bowl with the sour cream .

   sour cream: 2 tbsp
6. 

   6

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

   corn tortillas: 6 pieces, cheddar cheese: 1 c
7. 7

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