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Inspired by the bounty of roasted veggies (from an antipasti platter) I came home with from the memorial service, I decided to turn them into a stacked enchilada casserole. A while back I had pinned Perry’s Plate’s recipe for Stacked Roasted Vegetable Enchiladas and this seemed like the perfect way to put my own twist on it using my leftovers.
Alterations: Instead of roasting the vegetables that Perry suggested, I chopped up a few cups of roasted peppers, eggplant, green beans and onions that I had on hand. For the sauce, I mixed up some medium-spicy canned enchilada sauce and some Paul Newman’s salsa. We used shredded mozzarella for the cheese component. To heat through, the recipe took about another 5 minutes in my oven.
Do-again?: This is a great way to use up leftover vegetables and also was good for cleaning out some leftover odds and ends in my fridge/pantry. I only had to buy the corn tortillas to make this! The result was tasty and had a nice kick to it as well.