1. Preheat oven to 425° F.
2. Spread 1/2 bag of vegetable in 9 x13-inch baking pan.
3. Mix together enchilada sauce and broth and pour evenly over vegetables.
4. Place cheese slices over vegetables and spread 3/4 cup Colby Jack cheese and 1/3 cup Parmesan cheese on top. Place remaining vegetables on top of cheese.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and sprinkle remianign cheese and cilantro on top.
7. Bake uncovered for 10-15 minutes.