Garden Vegetable Stacked Enchiladas
Calling all veggie lovers! Add your favorite veggies with the creamy flavor of roasted garlic to build the most delicious enchilada stack you can think of. The veggie options you can add are endless!
4
20 minutes
20 minutes
40 minutes
Ingredients
- 1 (16-ounce) jar LA VICTORIA® Creamy Roasted Garlic Enchilada Sauce
- 1/2 cup plus 2 tablespoons oil, divided
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup corn kernels
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and diced
- 12 (6-inch) corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro
Directions
- Heat oven to 250°F. In shallow saucepan over medium heat, warm enchilada sauce. Remove from heat.
- In large skillet over medium-high heat, heat 2 tablespoons oil. Cook sweet potatoes, bell pepper, zucchini, corn, red onion and jalapeño pepper 10 to 12 minutes or until vegetables are tender and browned, stirring frequently.
- In another skillet, heat remaining 1/2 cup oil. Fry tortillas, one at a time, 60 to 90 seconds or until softened and beginning to brown. Remove to paper towel lined tray to drain.
- Dip 1 tortilla into enchilada sauce to coat. Transfer tortilla to ovenproof plate. Top with a spoonful of vegetable mixture and about 2 tablespoons cheese. Repeat with 2 more tortillas, ending with a sprinkling of cheese. Repeat with remaining ingredients to make 4 stacks.
- Transfer to oven and bake 5 to 10 minutes or until heated through. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with cilantro.