A handful of supermarket shortcuts make this lighter take on enchiladas a breeze to throw together.
A medley ofroasted veggies, including store-bought cubed butternut squash (more time saved!
), gets a smoky twist from chipotle chile powder.
Photo:Jennifer Causey
Dont miss out on the fresh toppingsthey balance out the recipe perfectly.
This recipe was developed by Julia Levy.
Stir together oil, chile powder, paprika, cumin, and salt in a large bowl.
Add squash, bell pepper, poblano, and onion; toss to coat.
Transferto a large baking sheet lined with parchment paper; spread in a single layer.
Bake until vegetables are tender, 25 to 30 minutes.
Transfer to a large bowl and stir in beans.
Cut12 tortillas in half.
Pour 1/2 cup enchilada sauce over bottom of an 8-inch square baking dish.
Place 1 whole tortilla in center to cover.
Spoon half of vegetable mixture over tortillas.
Sprinkle with 1/2 cup cheese.
Arrange8 more tortilla halves and 1 more whole tortilla in same manner.
Cover with 3/4 cup enchilada sauce.
Top with remaining vegetable mixture and sprinkle with 1/2 cup cheese.
Repeat with remaining 8 tortilla halves and 1 whole tortilla.
Cover with remaining 3/4 cup enchilada sauce and sprinkle with remaining 1/2 cup cheese.
Cover with aluminum foil lightly coated with cooking spray.
Bake until heated through and cheese is melted, about 25 minutes.
Remove foil and bake until bubbly, 5 to 10 minutes.
Top with avocado, cilantro, and/or jalapeno slices, if desired.
