These enchiladas are so filling and hearty and will satisfy both omnivores and vegetarians alike.

Below is a recipe for a homemade enchilada sauce, but a 15 oz. store-bought favorite is great too!

If you are in a rush on weeknights, you can roast the veggie filling in advance, but I would not do so more than a day before you want to bake it. The filling may get a bit watery but should be fine once baked! If you are making it, the enchilada sauce lasts in the fridge for about 3 days so you can make that in advance too.