I wish I had a functioning camera right now. If I did, I would share the most beautiful food pictures with you. The pictures don't do the recipe justice though, so I'll just share the goods with you now.
Roasted Vegetable Enchilada Stack
1 Pablano Pepper cut in matchsticks
2 Red Bell Peppers cut in matchsticks
1/2 Head of Cauliflower
1/2 Medium Onion Slice
1 lb ground turkey
1 1/2 cups of salsa verde
1-2 cups of grated cheese
In a casserole dish or cookie sheet place all of the chopped veggies except for the spinach. Drizzle with olive oil, garlic powder, and cumin. Stir to coat. Roast in over on 425 for about 20-30 minutes or until veggies are tender. While the veggies are roasting, brown some ground turkey and season with garlic powder, cumin, salt, and pepper. (Or just use a taco seasoning packet).
After the veggies have roasted, layer your ingredients in a casserole dish in the following order:
Repeat and top with cheese. Bake at 350 for 20-30 minutes or until cheese is bubbly and browning on top. Serve with sour cream.
Y'all- my kid ate cauliflower! Make this dish. You won't be sorry; I PROMISE!!!