Roasted Vegetable Enchiladas Verde Casserole

I love a casserole that is flexible, easy, and pleases the whole family. This is one of my go-to’s when I have vegetables to use up. It has all the flavors of green chili enchiladas, without all the work.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 400. Peel and chop sweet potato to 1/2 inch pieces, arrange on a sheet pan lined with parchment paper. Chop cauliflower and broccoli to 1/2 pieces, add to sweet potato. Chop bell peppers and onion and arrange on a second sheet pan lined with parchment paper. Combine dry spices (omit the chili powder if you don’t like it spicy), drizzle vegetables with a light coating of avocado oil, season, and toss. You may want to season both pans, or just the hard vegetables. Roast in center of oven, 10-15 for onions/peppers and 20-30 for sweet potato/broc/cauli or until tender.

Step 2

While vegetables are roasting, prepare a 11x13 pan. Spray with non stick spray or wipe with avocado oil. Pour a thin layer of chili sauce on the bottom and arrange a layer of tortilla shells. I like to cut some in half so I get good coverage.

Step 3

In a large mixing bowl combine beans, corn, and spinach, set aside. When roasted vegetables are tender, turn oven down to 350 and let vegetables cool for 5 minutes. Add roasted vegetables to the bean/corn mixture. Add 1/2 the can of green chili sauce to the mixture and stir to combine.

Step 4

Layer 1/2 the mixture on top of tortillas, and a layer of shredded cheese. Add a layer of tortillas, spoon some chili sauce onto tortillas, add another layer of mixture and cheese. Top with another layer of tortillas, chili sauce.

Step 5

Finish the casserole with a layer of cheese, top with diced tomatoes, green onions, and sliced olives. Cover with foil and bake at 350 for 30 minutes. Uncover and cook 5 more minutes if desired. Garnish with sour cream, cilantro, and hot sauce.