Roasted Vegetable Enchilada Lasagna

I'm sure in previous posts, I have declared my love for all types of Mexican food. The flavors, the colors, THE AROMAS...All of it just makes my stomach rejoice!!

..... I digress ....

In my attempt to feed my family healthy meals that don't lack the deliciousness we deserve and trying to loose a few pounds myself, I am always on the lookout to be inspired. Mexican food isn't typically waist-line friendly but there are definitely ways to lighten them up without sacrificing the flavors.

In this dish, the real star is the roasted vegetables. There really is not a lot of added flavorings to this dish. Do not let the simplicity of this recipe and the ingredient list turn you off or make you think you will have a flavorless dish. It is quite the opposite, my friends!

I hope you enjoy! As always, I welcome the feedback and why you're at it...why not PIN it to your favorite board!

Roasted Vegetable Enchilada Lasagna

1 poblano chile, cut into thin sticks

2 red bell peppers, cut into thin sticks

1/2 head of cauliflower broken into small/medium sized pieces

1 small white/yellow onion, shaved or sliced thin

1 c. frozen corn

1/3 zucchini, sliced 1/4 inch thick then into thin sticks

2 chicken breasts, cooked and shredded

baby spinach leaves (a few hand fulls)

2 T ground cumin

2 cloves of garlic, minced

salt and pepper, to taste

2 cups salsa

1/2 cup cilantro, chopped

9-10 flour or corn tortilla's, cut in half

Melissa's Homemade Enchilada Sauce

2 c. shredded cheddar or mexican blend cheese

light sour cream and green onions, for garnish

1) Preheat your oven to 425 degrees. 

2) Place poblano chile, bell peppers, cauliflower, corn, onion and zucchini into a bowl and drizzle with olive oil. Toss to coat all vegetables (but you dont want to have a pool of oil at the bottom). Sprinkle with cumin, garlic and salt and pepper and toss again.

3) Place vegetables in a roasting pan (or any other deep dish) and roast for about 40 minutes, or until you start to see the vegetables get a gorgeous roasted look. You'll want to stir them every 15 minutes or so to roast evenly. Remove and reduce oven temperate to 350 degrees.

4) Spray a casserole dish with non-stick cooking spray. In a small bowl combine the salsa and cilantro. Spoon 1/4 of the mixture on the bottom of your pan. Lay down a layer of tortillas, then 1/3 of the roasted vegetable mix, 1/3  shredded chicken, handful of spinach and 1/3 shredded chicken. Repeat each layer and you should end with cheese on the top. 

5) Top your lasagna with the enchilada sauce (use as much or as little as you'd like)

6) Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to get a nice color on the top of your lasagna. Let stand and cut into servings. Top each with a dollop of sour cream and a sprinkle of green onions. 

recipe inspired by this blog