Easy as {Enchilada} Pie

Look at those colors...this has to be healthy.  Totally tasting the rainbow.

I made a version of this recipe awhile ago, and I think it was from Pinterest, but I am not exactly sure, and I didn't double check.  Basically, I winged it, and I succeeded.  There is a decent amount of chopping, but if you put on a good playlist, it's really not that bad.

If you ever need to bring a friend or family member dinner (like if someone has a baby, is ill, has had surgery, etc.) this is perfect.  When fully prepared, it fits in one dish and all the recepient has to do with it is throw it in the oven (I say "throw it in the oven" a lot, sounds like I might be harboring some aggression).  Ya'll ready for this?

Note:  This makes a LOT.  You can definitely cut it in half, but I strongly recommend the leftovers.  Really Strongly.  Share some when it's fresh and then save some for yourself for the rest of the week or for after the bars.

Equipment you will Need:

• Baking/Cookie sheet - probably two
• Tin Foil - love that stuff
• Baking Dish - I used a glass pyrex dish, 9x13, about 2in deep.  I never have size dish that recipes call for, so don't stress if yours isn't exactly the same dimensions.  You'll live, I promise.  And this will still taste good, that I also promise.

Ingredients:

• 1 medium head of caulifower, cut into florets
• 2 poblano peppers, seeds removed, sliced into strips and then strips cut in half - if your grocery store calls them "pasilla peppers," your grocery store and I are talking about the same things but the grocery store is WRONG.  I googled it.  They should look like this:

A whole poblano pepper.

A sliced poblano pepper

• 2 bell peppers, sliced and then cut in half - you pick the colors!  You should pick 1 red and 1 yellow.  Just saying.
• 10-12 Crimini Mushrooms, sliced
• 1 onion - quartered and sliced
• 1/2 of a small butternut squash, peeled and cubed
• Olive Oil, you knowwww like 3-4T?  I don't really know I just pour enough to coat the veggies
• Salt - a few strong grinds
• Cumin - um, like 2T.  More if you like it, less if you want it to be more mild
• Cooking spray
• Simple Jarred Salsa - I used "Herdez Casera Medium"
• 1 Can of Green Chiles, diced
• 3/4 Pound Monterey Jack Cheese, Shredded.  If you want to buy it pre-shredded, go for the gold, it's a little bit more expensive, but it definitely more convenient.  It took me 4 minutes to grate the block of cheese, not really that bad if you ask me.  You can decide how much you value your time.
• 8 corn tortillas, the good ones, auténtitcas (I double majored in Spanish, #yup)

Directions (I am so excited for you to make and eat this!!):

• Preheat the oven to 400
• Line your baking sheet(s) with tin foil
• Put allll your veggies on your baking sheet(s).  Use two if they are over-crowded
• Drizzle with Olive Oil, grind your salt, and sprinkle with Cumin
• Toss the veggies with the seasoning.  Just use your handsssss.  Ina Garten says that our hands are a chefs best tool...just wash them first por favor (there's that Spanish major again)
• Throw those veggies in the oven and let them roast for 20-30minutes, tossing every 8-10minutes so that they brown on all sides
• While the veggies are roasting, spray your baking DISH with cooking spray
• Mix together your salsa and your diced green chiles.  Literally, dump the green chiles in the jar of salsa, or dump them together in a bowl and stir.  Whatever you like.
• Spoon a little bit of salsa into the bottom of the dish, like 2T 'ish
• Tear up 1-2 tortillas into pieces and lay the pieces in the bottom of the dish, over the salsa

Little bit of salsa, and pieces of tortillas starting to lay down in there

• When the veggies are done...take them out of the oven (shocking, I know)
• Spoon enough veggies into the baking dish to cover the tortillas
• Sprinkle cheese over the veggies.  Oh come on, don't be so shy...a little bit more...
• A little bit of salsa
• A layer of tortillas
• A lot of salsa
• Veggie layer
• Make as many layers as your dish will fit, finishing with tortillas, salsa and then cheese on top (at this point, this dish is transferrable to the sick, to those with a new babe, or if you offered to bring the main course to a friends house...bless your soul if this is the case)

I love cheese.  Almost ready to bake!

• Bake for 20-30 minutes until its bubbly and the cheese is melted.
• Spoon it out like a casserole and enjoy

Yummmm

Just like cheesey, saucy vegetables...but still so healthy

**Optional:  Serve with guacamole and/or sour cream.  The leftovers are reallyyyyy good with eggs.  Really good.

***Also, if you have leftover veggies, they are so good in salads and