This was a pinterest find:) that I was wanting to make for awhile. I made it my own by switching things up a bit and adding some chicken. I absolutely loved this! The kids did eat it and said it was ok...but they aren't huge fans for pieces of peppers. I should have cut them up smaller. Scott said he'd rather eat veggies like this than plain:)
The seasonings really make the dish.....great flavor thru out! I encourage you to give it a try....and if you have picky eaters, maybe chop up the veggies a little more and do what I did....bribe them with ice cream afterwards....it gets them every time:)
1 poblano chile, cut into strips
2 red bell peppers, cut into strips
1/2 head of cauliflower, cut into 1/2 inch chuncks
1 small sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, halved and sliced thin
1 c. corn kernels, fresh or frozen
3 T TS Roasted Garlic Oil or Olive Oil
2 t cumin
2 t Garlic Garlic
2 t Fiesta Party Dip seasoning
1 t TS Seasoned Salt
3 chicken breasts or equilivent to (approx. 3 c. cooked)
1/2 c chopped fresh cilantro
2 c salsa (I'd suggest TS Corn Black Bean Salsa)
2 oz of baby spinach leaves
8-10 corn tortillas, ripped in bite sized pieces ( I used small white corn tortillas)
2 c shredded Sharp Cheddar
Sour Cream and sliced green onions for garnish
Preheat oven to 425. Drizzle a little oil in a rimmed baking sheet. Place poblano, red bell pepper, cauliflower, sweet potato, onion, and corn on sheet. Drizzle with a little more oil and sprinkle with cumin-Seasoned salt. Toss together with hands and spread out evenly. roast for 30-40 min or until lightly browned and tender, Stiring every 10 min for even roasting. Remove from oven and reduce temp to 350. While veggies are roasting, saute chicken breasts in skillet seasoning with more Seasoned Salt and Fiesta Party Dip seasoning. Cut into bite sized cubes and set aside.
Grease a 9x13 pan. Stir in cilantro into the salsa in a separate bowl. Spread 1/2 c salsa into bottom of pan. Add a layer of tortilla pieces, Top with 1/3 veggies, a handful of spinach, and 1/3 of the cheese. Second layer: tortilla, salsa, veggies, spinach, and cheese. Top layer: tortillas, salsa, veggies, and cheese. Cove with foil and bake 20 min. Remove foil and bake another 10 min. or until cheese is melted.
Let rest for 5 min and serve with sour cream and green onions if desired.
*I usually don't like corn tortillas but I do IN things like this because it adds so much more flavor plus they hold up better than flour ones in a casserole type dish. Let me know if you try this and like it!
