Call Me Mrs. Rapp: Stacked Roasted Vegetable & Chicken Enchiladas

Happy day-after Thanksgiving, everyone! I hope you all enjoyed time with family, friends or someone special to you. Now that Thanksgiving is over, are you ready for some non-Thanksgiving food?? If so, then wow do I have a tasty - and healthy! - recipe for you today!

I saw my friend Jourdan post this recipe, and it looked so beautiful and colorful and delicious that I had to make it. She's been posting tons of healthy recipes lately so you should check it out. Anyhoo, my version is a little different, so be sure to check out hers if you want to see what she did.

So how were these? Amazing! And perfect before heading into a holiday full of heavy eating. I also decided to make some homemade three-cheese queso, because, I just had to spoil this healthy meal with something indulgent. Guess it's good I spent a lot of time at the gym!

I will tell you that this recipe is super, super easy. However, it's one of those recipes that is a bit more time consuming because you have lots of prep work (cutting, dicing, etc.) and cooking time (about an hour). If you've got the time I would so, so recommend these. You won't be disappointed!

(And for you vegetarians, just cut the chicken out of this recipe!)

Stacked Roasted Vegetable & Chicken Enchiladas
Recipe adapted from Perry's Plate
Serves 3-6, depending on portions
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Ingredients:
About 2 cups cooked, shredded chicken (see below for how I did mine)
1 poblano pepper, cut into thin strips
1 red bell peppers, cut into thin strips
1 cup zucchini (I used a little more - a whole zucchini)
1 cup sweet potato, peeled and cut into 1/2-inch cubes (I just used 1 sweet potato)
1 small onion, halved and cut into thin strips
1/2 cup corn kernels, fresh or frozen
1/2 cup black beans
olive oil
1 1/2 tsp ground cumin
chili powder to taste
3 garlic cloves, minced
salt and black pepper
1 cup homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
4-6 corn tortillas, halved (I used 4 whole wheat flour tortillas)
1 1/2 cups shredded cheese (I used a white cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preparation:
*For Chicken: Place two chicken breasts in a slow cooker. Cover half way up the chicken with vegetable broth (chicken broth would work fine too). Cook on low for 6 hours. Remove and shred with a fork. Sprinkle a little salt on shredded chicken.

*Preheat the oven to 425 degrees F.

*Place poblanos, red bell peppers, sweet potato, and onion, onto cookie sheet. Drizzle olive oil and sprinkle the cumin, chili powder, salt, pepper, and minced garlic over top. Then use your hands to mix everything together. After everything is coated well, roast for 20 minutes (stiring at 10 minutes).

*After 20 minutes, add diced zucchini, mix together, then and roast for 10-15 more minutes, until vegetables are tender and begin to brown in spots.

*Remove pan from oven and reduce oven temperature to 350 degrees F.

*Combine black beans and corn in a small bowl.

*Spread 1/2 of salsa into the bottom of the 8x8 inch baking pan. Add a layer of tortilla pieces (half), to completely cover the salsa. Top with half the chicken, half the vegetables, half of black bean corn mixture, a handful of spinach, and 1/3 of the cheese.

*Make a second layer of tortilla, salsa, cheese, spinach, chicken, vegetables, corn/bean mixture, and lastly a little more cheese over the top.

*Bake for 30 minutes until cheese is melted and everything is heated through.

*Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.