Stacked Vegetable Enchiladas

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Quick Summary

Stacked Vegetable Enchiladas- stacked enchiladas made with roasted vegetables, black beans, cheese, and enchilada sauce. These easy enchiladas are a family favorite and they are freezer friendly too!

stacked vegetable enchiladas in pan cut in squares.

Roasted vegetables are my favorite. I make a pan every single week to eat and to use in recipes. I love using roasted veggies to make these Stacked Roasted Vegetable Enchiladas.

I love stacked enchiladas because they are easy to make. You just layer the roasted veggies, black beans, enchilada sauce, corn tortillas, and cheese in a pan. You don’t have do do any rolling and each layer is loaded with cheesy vegetable goodness.

The enchiladas are hearty and have incredible flavor. This is a family favorite meal and the leftovers are great too! You can even freeze the enchiladas. I recommend making a pan to eat for dinner and one for the freezer so you have dinner ready for another day.

stacked vegetable enchilada ingredients.

Enchilada Ingredients

  • Veggies– I use red bell pepper, zucchini, yellow squash, and onion! Feel free to use your favorite veggies.
  • Olive oil– for roasting the veggies.
  • Black beans– rinse and drain before using.
  • Green chiles– make sure you buy mild green chiles!
  • Spices– cumin, chili powder, and paprika
  • Garlic– use fresh garlic!
  • Jalapeño– remove the seeds before mincing!
  • Cilantro– so fresh!
  • Enchilada sauce– we like to use our homemade enchilada sauce, but store bought is fine too.
  • Corn tortillas– we prefer corn tortillas, but flour will work. You might have to tear or cut the tortillas to fit in the pan evenly.
  • Cheese– I like Monterey Jack cheese for this recipe, but you can use cheddar or a Mexican blend.

How to Make Stacked Vegetable Enchiladas

  • Preheat the oven to 400 degrees F.
  • Place the veggies on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast until the veggies are tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling.
  • Remove enchiladas from the oven and let cool for 10 minutes. Top with desired toppings and eat up!
lifting a piece of stacked vegetable enchilada out of the pan with a spatula.

What to Serve with Enchiladas

How to Store & Freeze

The leftover enchiladas will keep in the refrigerator in an airtight container for up to 4 days.

You can also freeze the enchiladas in a freezer container for up to 2 months. Thaw and reheat.

stacked vegetable enchiladas o plate with toppings.

More Enchilada Recipes

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Stacked Roasted Vegetable Enchiladas

These easy stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They are freeze friendly too!
4.61 from 43 votes


  • 1 red bell pepper, seeds removed and chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 15 ounces black beans, rinsed and drained
  • 4 oz mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika or smoked paprika
  • 2 garlic cloves. minced
  • 1 jalapeño, seeds removed and minced
  • 1/3 cup chopped fresh cilantro
  • 2 cups enchilada sauce
  • 9 small corn tortillas
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream


  • Preheat the oven to 400 degrees F.
  • Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 20 minutes or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.


Calories: 376kcal, Carbohydrates: 48g, Protein: 21g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 978mg, Potassium: 642mg, Fiber: 12g, Sugar: 7g, Vitamin A: 1792IU, Vitamin C: 50mg, Calcium: 361mg, Iron: 4mg
Keywords enchiladdas, vegetarian

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Haha- that is the problem with freezer meals- you have to wait to eat them!! These look awesome. Reminds me of mexican lasagna i made a while back-so good!

  2. This looks fantastic! Love the idea of stacked enchiladas! Great idea to freeze them in individual squares to pull out however many you need. Excited for your little one to arrive!

  3. What a good idea! I never would have thought of making stacked enchiladas but it makes so much sense. Good luck with your last few days!

  4. Love the veggie enchilada action..and great photos of it.

    you are sooooo smart to have frozen meals waiting for you. I was never so hungry in all my life!! as I was the first few months of nursing. Seriously your appetite will be crazy and you will be tired…great thinking to have food on hand and ready in the freezer!

  5. Yum- those look great! I love how they’re healthier than standard enchiladas with all those veggies in there. And best of all, totally gluten-free! I’m totally on a roasted veggie kick lately too- I seriously make roasted ratatouille every couple of days 🙂

    Hope these last few days stay nice and comfortable for you- it sounds like you’ve been pretty lucky so far!

  6. Wow…I can’t believe it’s almost here! I bet you are so VERY excited to meet the little one. 🙂 But, what a great idea for a freezer meal! Nothing like preparing ahead of time! 🙂

  7. Yum that actually sounds really good.. and so much easier then individually rolling each one up!!

    Good luck with the delivery, can’t wait to see some pictures!

  8. gah! i can’t believe it’s 10 days away and you’re still cooking up a storm with crazy delicious recipes. i can’t wait to hear how everything goes when the little guy comes!

  9. I am so excited for you and Josh! I can say from experience that your life will be changed forever in the most amazing way-you will be in awe of your new little pea! The enchiladas look delicious. It’s so cute that Josh wants to eat them before your baby is born!

  10. You are smart to fill the freezer with meals. I did the same with my boys and was so glad I did! These look great, I love roasted veggies too!

  11. This is the perfect veg meal for a meat-loving family! Thanks so much for the recipe, definitely bookmarking for future reference!

  12. This looks so good! I made something similar a couple weeks ago, but mine wasn’t nearly as pretty as yours. My husband said it was a no go for the blog. Darn. Congrats on being so close to having your little guy in your hands!!

  13. These look delicious, Maria. I’d have as hard time keeping them in the freezer too! I am so excited and happy for you and Josh. I hope I can meet your little pea the next time we see each other. Congratulations!

  14. I am so bad with freezer meals – definitely saving this one. It’s like an enchilada lasagna. Love.
    Hope the baby comes soon. Glad to hear you’re feeling great and ready! 🙂

  15. This looks tasty! Anytime I can use up the extra zucchini and yellow squash from the garden and combine it with something Mexican is worth trying in my kitchen. Good luck with everything that’s coming up.

  16. Wow, just 10 days? That’s so soon! I love that you’re such a planner and already have the freezer stocked with delicious items like this enchilada stack!

  17. Definitely a good idea to fill your freezer before baby! Hope you continue to feel well. I’d love to hear of any other meals that you’ve found freeze well – thanks!

  18. Although I really prefer to make our meals fresh, I definitely see the value in keeping a few go-to items in the freezer. I’ve taken to freezing a batch of challah loaves and a pot of soup, frozen in containers that hold two servings each. When it’s something that freezes well, it can make all the difference on a hectic day.

  19. What a smart idea, I wish I would’ve done that when my little girl was born! Roasted veggies are yummy, maybe I can get my husband to eat more with this recipe 🙂

  20. This looks perfect! So smart of you to make freezer meals for when your little guy shows up. They’ll be very helpful + tasty!

  21. I have a stacked enchiladas recipe that I got from Perry’s Plate and it is one of my all-time favorite meals! This looks great!

  22. I made a similar recipe earlier this year but it was impossible to photograph. Props to you friend 🙂

  23. 10 days!!! Yay!! Ok, so these are seriously looking delicious, baby or not, I’m making them. You are so smart to put some meals in the freezer. I was never good about that.

    I can totally hear Josh saying let’s eat them now. 🙂

  24. Such a great go to, without the rolling and stuffing fuss… Love the idea for an easy dinner. My fav enchilada sauce is a lg can of whole tomatoes pureed then with 2 cloves minced garlic, a chopped onion, some cumin… Done.

  25. Can’t believe it’s 10 days away!

    LOVE stacked enchiladas! So easy and so yummy! You’re so smart to be doing freezer meals!


  26. This looks delicious and like an awesome freezer meal. You’ll definitely be happy you did it later 🙂

    I can’t believe your due date is sooo soon! That’s so exciting 🙂 🙂

  27. I love this idea! I always pick something else over enchiladas because it takes too much time to roll everything up. But this – this is pure genius. And I love all the veggies. Can’t wait to try this soon 🙂 Also can’t wait to meet this new baby 😉

  28. This looks so tasty! The colors are beautiful too. I just love freezer meals. Thanks for sharing!

  29. Love roasted vegetables and the idea of layering the enchiladas. You are so organized, which is a good thing so you’ll have some yummy meals after baby comes – best wishes!

  30. I love stacked enchiladas and the roasted vegetable filling sounds terrific!! Making and freezing meals ahead is a great idea for when the little pea arrives!

  31. I love these enchiladas. Love Mexican, Tex Mex food and in fact first had in it the States years ago when I got here first!

  32. It must be Fall ’cause I’ve been roasting lots of veggies, too lately. They’re so delicious!!
    These are on my list and I love how they’re layered and not rolled.
    Eagerly awaiting the news!
    Prayers, Maria, for an easy, uneventful and quick (but not so quick that Josh needs to deliver 😉 ) delivery and that momma and baby stay healthy!!

  33. I love the idea of a stack enchilada!! Not sure why I’ve never tried them before, but I’m going to rectify that soon 🙂

  34. Love your blog. This recipe looks delish…on my “to-make” list. I know this is a food blog, but since you have such great style (hello to-die-for kitchen!), I’d love to see the nursery if you’ll share!

  35. I’ve seen two roasted veggie enchilada meals this week. I think its a sign. They look WONDERFU your last few days are as comfy as possible. I still remember those days like yesterday 🙂

  36. LOVE your site! Found you when a friend posted a link to the tortellini salad which I loved and now making these today and can’t wait. So glad I found your site! Thanks!

  37. These turned out delicious! It was nice to have something different to do with all the garden veggies we have coming out our ears. Thanks for the yummy recipe and good luck with your last week or so!

  38. I managed to get one meal in the freezer before baby came. Both our patents and friends said they’d help out and bring us dinner but so far all we got was a batch of tuna salad. Haha! I wish I planned ahead and did more.

    I can’t wait for your little pea to get here! We took family photos today and it was awesome. Remember those kicks, because you’ll soon forget what they felt like and take lots of pics of your belly, you’ll miss carrying him around in there. I wish I could have rubbed my belly one last time. Do it- you’ll be glad you did!

    Take care Maria!

  39. This falls into the “why didn’t I think of that?” category. I love corn tortillas but I hate trying to roll them. I don’t like softening them in oil and I haven’t found a reliable alternative. It never occurred to me to stack them up. Great idea and I can’t wait to try it.

  40. I made these enchiladas for dinner last night and they are EXCELLENT!!! I did add some corn other than that i made it exactly the way the recipe says. Thank you for a great addition to my recipe box.

  41. Dana: if you wrap a stack of corn tortillas in some damp paper towels and microwave them then they will not break when you try to roll them. then you do not have to use all of the oil.

  42. I just made this over the weekend and it is fabulous. I made one to cook and one for the freezer. I did make a couple of changes to one of them. I added black olives and some vegetarian refried beans. Delish! I will definitely keep this recipe in my rotation. Thanks so much!

  43. Made these for dinner tonight in order to use up some garden summer squash. So tasty! I loved that the zucchini and squash were a bit disguised in so many other yummy flavors. Thanks for the great recipe. It’s a keeper for sure, great vegetarian option! Good luck with the baby! I have a 2 month old and freezer meals are the way to go!

  44. These look so good!! Great idea. I won’t feel so guilty eating the cheesy topping knowing they are stuffed with veggies 🙂 Best wishes on your last days of pregnancy!

  45. I made these for my family last night and we loved them! Like another poster, I added corn and since my local store didn’t have yellow squash I used acorn squash instead. They were incredibly filling and satisfying. I’m looking forward to the leftovers for lunch today!

    Thank you so much for this – it will go on regular rotation in our house.

    And all the best to you and the soon-to-arrive baby. I am the mom of two boys under 5 and it has been the biggest blessing in my life. The most exhausting, but the biggest 🙂

  46. I made these last night but I was the loser who couldn’t follow directions – I had chicken but not veggies, so I made it with shredded chicken in place of the squash & zucchini, and I didnt have cilantro (but I LOVE cilantro so that would have been yummy)… everything else was the same. They were VERY good & I would make them again!

  47. Just made these for dinner tonight…absolutely delicious! I will definitely make them again, thanks for the great recipe!

  48. Hi,
    I made these enchiladas tonight, no changes whatsoever from the recipe and my husband and I just loved them! They were very refreshing andso easy to make….I am one day overdue with our first baby but unfortunately, no more space in the freezer so we will be eating them this week…maybe a nice dinner just before going to the hospital!
    I have discovered your blog recently, love it! And your baby looks really cute!
    Keep on posting some great recipes!!

  49. I am mexican and enchiladas is one of my favorites mexican dishes!! This is a such a good idea!! like lasaña!! wowww I love it!! I always use tomatillo sauce, Definetelly I am gonna try it!!

  50. I made this and it was delish!! Thanks for the great recipe!!! It would even be good with some roasted pulled chicken in it!

  51. I loved the recipe, except that it seems more like a “pastel azteca” (aztec cake) than enchiladas.

  52. I made this over Superbowl weekend and it was even easier than I thought it would be and very yummy! I didn’t end up freezing mine, but I made it about a day before I was ready to cook it and it held up great in the fridge. It was a big hit and I can see this as becoming a go-to meal. Thanks for the great recipe!

  53. Maria,

    Have you ever roasted the veggies a day or two in advance and then assembled/cooked these? They sound delicious!


  54. I added 2 cups cooked rice, a can of corn, and minus the hot pepper. Came out SO good Yum probably because of the rice it was enough for 2 8X8 trays so I have one in the freezer for a dinner in a few weeks.

  55. Made these tonight and they were great! I also added roasted potatoes because, well, I love potatoes. =) I roasted them in Chipotle Seasoning (Mrs. Dash brand). Next time, I’ll probably add roasted corn. Thanks, this is a nice veggie substitute to my old favorite chicken enchiladas.

  56. Since becoming vegetarian, I wasn’t sure how to replace the stacked chicken enchiladas I grew up loving. This is such a perfect substitute and dare I say, the veggies are even better than the chicken?! I also added roasted potato to mine. I just love potatoes. =)

  57. Made this last night and it was TO DIE FOR! My husband had seconds AND thirds and said next time I make it I have to double the recipe! Thanks for sharing!

  58. I made these the other night rather than using morningstar crumbles to make my vegetarian enchiladas. My 7 y/o son protested a bit (he’s not always so big on change) until he had his first bite and then it was a peaceful meal for all. Both of my kids and my hubby all loved this dish! Fantastic! Thank you for a great meal idea full of veggies!

  59. My family and I are obsessed with this. The flavors are so deep and complex. It’s seriously the most amazing dish ever! Thank you so much for posting!

  60. Thank you so much for this recipe! My husband and I are expecting our first baby in a week & I am stocking the freezer. We live in SLC, too, and I really love your blog. Thanks for all of the inspiration 🙂

  61. Thanks for sharing this and all other recipes. I love this and also make a variation with shredded chicken meat (usually breast) poached while making chicken stock. I add plain greek yogurt instead of sour cream if in the mood for a creamy style version as well.

  62. I realize this is an older post, but I’m just now discovering your blog. These look fabulous. I’m wanting to freeze them (a whole pan). Should I freeze before doing the final baking in step 4 or after? Usually I would think to freeze before baking and then do step 4 after defrosting.

    1. I have done both-freeze the pan before baking and bake the entire pan frozen…and I have put individual portions in the freezer that were already cooked. I reheat them in the microwave. Both ways work great!

  63. I just had to come on and post a comment to thank you. I made this recipe last night (for Cinco De Mayo of course!) along with your Cilantro Lime Rice, and oh my goodness, what a huge success.

    The only thing I changed was the mix of roasted veggies (more bell peppers and added tomatoes in place of the squash), but wow, what a hit. I don’t know if I’ll ever go back to regular enchiladas again! It was so easy.

    Tonight I think I’m going to whip up the Mango Guac and homemade tortilla chips to have before devouring the leftovers!

    Thanks again for your excellent recipes.

  64. This recipe is fantastic–and so easy! Our family loves enchiladas, but my recipe is pretty time intensive. Your recipe whipped up, start to finish, in an hour! Thanks for a delicious, vegetable-ful dinner!

  65. I made this tonight and it was fabulous. I made Emeril’s homemade enchilada sauce and it took no time to put together. My husband is a meat and potatoes guy, and he loved this too!! I like to make freezer meals for my college daughter, and this is perfect. Thank you for a great recipe.

  66. Hi there! This blog post couldn’t be written any better!
    Reading through this article reminds me of my previous roommate!
    He continually kept talking about this. I am going to send this post to him.
    Pretty sure he will have a very good read. I appreciate you for

  67. AMAZING! I added frozen corn when I mixed it all together, which was a perfect compliment to the other veggies.

  68. Loved this! Made it this week….had to make a couple of alterations though. I’ve never seen enchilada sauce in my grocery stores so I used my favorite salsa instead and I used light mozzarella instead of the Monterey jack cheese and roasted my veggies on parchment paper to eliminate some fat. I used my fitness pal to calculate the calories….with it cut into 6 servings it was just under 350 calories per serving which works with my diet! I think I would rename the dish….meatless Mexican lasagna, that’s what it reminded me off. Delicious.

  69. These are my favorite go to enchiladas! They are always a hit when I take them to parties! I use Diaya Cheese to make them Vegan.

  70. I just made these for the first time tonight and I want to thank you for the great recipe. Before I put the vegetables in the oven to roast, I put 2 cloves of garlic with a dab of oil into a small foil packet which sat on the roasting pan as well. The garlic came out creamy and mild and this was added along with 1/2 cup frozen corn when the roasted vegetables and spices were all mixed together in a bowl before assembling the casserole. Thanks also for the great pictures and the clear instructions on how to put this together; amazing, complex flavors that just work so well together!

  71. Thank you so so much!
    After almost 6 years of marriage I finally get to have enchiladas we both love!! Until now he just wasn’t a fan so I never made any. This is just right. Like a lasagna. But Mexican 😉

  72. This looks absolutely amazing! We do not have any little-ones but my wife and I are terrible about finding time to cook so this just might be the ticket!

    Thanks so much for this fantastic idea!

  73. This dish looks great! Can I sub out parsley for the cilantro? I’m one of Those People who thinks that cilantro tastes like soap. LOL!

  74. I just put these in the oven, excited to eat them! I just wanted to let you know that your recipe doesn’t seem to match your photos. Your photos look like there’s a final layer of tortillas then sauce then cheese. But your recipe says tortillas then sauce THEN VEGGIES/BEANS then cheese.

  75. I have a question (might have been answered but I didn’t see it): when you freeze the portions, do you have to thaw them for a certain amount f time before microwaving? How long do you thaw and how long do you zap them for? Thanks- they look amazing and I want to make them! 🙂

    1. It depends how big the portions are and your microwave. You can thaw on the counter or go straight to the microwave, both work!

    1. I always bake them and then freeze because it is easier to reheat but you can put them in the freezer before baking.

  76. I love this recipe. It is my third time making it. This time I forgot cilantro but Hope that rice will have enough of it in it to make up for it.

  77. Every time I think I’ve discovered my favorite recipe you have created, I try a new one and think “nope, THIS is my favorite.”

    This casserole is perfect in every way. Not too much, perfectly homey and includes enough veggies I feel better about all the cheese. Thank you so much for sharing!

  78. This was excellent.  Quick to prepare, less fuss than regular enchiladas and delicious!  My entire household loved it!

    Thank you for sharing!


  79. Looks great.  I bought flour tortillas at the store, but have all the rest of the ingredients when I came upon this recipe.  How well would the flour do vs the corn tortillas??    

  80. Hi Maria,
    Thanks for this recipe, I’m looking forward to trying it soon. Just wondering, have you ever frozen it unbaked going up to step number 3 ( like you would a pasta bake dish)? Because I prefer to avoid microwaving it if I can and just freeze it for maybe 1 to 2 months and bake it…wondering if the corn tortillas would get ruined frozen raw unbaked for up to 1 month (or longer). Thanks!

    1. I’ve assembled the whole thing and frozen it and it turned out perfect! But my tortillas weren’t raw

  81. These look great! I’m in the middle of making them now and ran across a glitch.

    Your recipe calls for 2 cups of enchilada sauce. However the three times you use it you only use a 1/4 cup at a time. Please advise for the future.

  82. These are literally the best thing I’ve ever eaten!  We also add a shredded rotisserie chicken!  Delish!  Thanks for sharing! 

  83. 5 stars
    Another winner! It takes some time to chop up all the ingredients and I also shred my own cheese but it’s worth it. Tastes delicious and is relatively healthy. One of our favorites!

  84. 5 stars
    I made this and it turned out GREAT! Lots of compliments. I made one change …. Simply because I’m a big fan of GREEN enchilada sauce instead of red, I made that substitution. It was great. I also doubled everything and used a 9×13 pan for a party of 10 and it was plenty. 

  85. 5 stars
    Yum, yum. We loved this dish! I found it pretty spicy so maybe half a jalapeño next time, but it had so much great flavor! Loved the roasted veggies and the cheese! Great recipe! Will make again! 

  86. 5 stars
    I have made this recipe at least 10 times, and it is a constant hit and go-to for me! Absolutely love it 🙂 Today I’m doubling the squash to make it even more decadent!

  87. Your recipe ingredients show 2 cups red enchilada sauce is needed for this recipe. But when I made this recipe tonight the directions show 1/4 cup of sauce for the bottom and other 2 layers which is 3/4 of a cup total. Am I missing something? Why are 2 cups of enchilada sauce needed?

  88. 5 stars
    This is one of my go-to recipes! My husband recently discovered that he has a major gluten sensitivity, and other than making sure the enchilada sauce is gluten free, I’m so happy that this recipe remains one of our favorites! Thank you for sharing!!

  89. 5 stars
    These were so delicious!! We used cheddar cheese because the pepper jack I bought ended up being used for something else, but it was so good that we may stick with cheddar next time!

  90. This is one of our favorite recipes. We make it often and have for years. Thank you so much for sharing!

  91. 4 stars
    This was delicious, especially with Maria’s homemade enchilada sauce. I did, however, add sweet potatoes and corn to make it a little more colorful and flavorful.

  92. 5 stars
    This recipe is so delicious! I made the sauce a day ahead which saved some time. I also didn’t have a few ingredients on hand (squash, jalapeño and fresh cilantro) however it was still so good and all of the spices added a ton of flavor! Will definitely save this recipe to make again.

  93. We love your beef enchiladas! I made them last night and layered them like this recipe. Genius! I like “easy” and rolling is just too much for me now LOL. Thanks for the layered idea!

  94. I haven’t made this, but I notice several people have asked about the amount of enchilada sauce– the recipe calls for two cups, yet seems to actually use only 3/4 cup…???

    1. I use 2 cups. You put some sauce on the bottom of the pan and then add more in the layers as you stack.

  95. This is one of our favorite family recipes ever!!!! We LOVE it!!! I was going to make this week when we had family in town for the holiday – do you think I can prepare/assemble the day before and bake the next day? Just to make it easier on me. Let me know if anyone has done this!

  96. Why does the recipe call for 2 c of enchilada sauce if you are doing 3 layers of 1/4 c reach? Should the second and third layer of sauce be thicker?

  97. I love this recipe and make it often- but the timing is way off! Just roasting the veggies, baking and cooling is an hour. Then cooling the veggies, assembling and chopping is more time. This takes at least 90 minutes. But it is delicious!