Vegetarian Enchilada Casserole

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Ingredients Nutrition


  1. Combine first 8 ingredients in a bowl. Mix thoroughly.
  2. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
  3. Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
  4. Spread 1/3 of remaining tomato mixture over top.
  5. Repeat layering process, ending with tomato mixture.
  6. Spread top evenly.
  7. Sprinkle with olives.
  8. Cover and cook about 5 hours.
  9. Serve hot.


Most Helpful

This was super easy--just keep opening cans and a wonderful filling complete meal is the result. We had this casserole with cornbread to sop up the spicy sauce. Thanks Dancer for posting this recipe.This is a definite make-again meal for us.

ellie_ March 04, 2003

Dancer, this was great. Easy and healthy and a no-brainer! Plus there were plenty of leftovers! I made my own salsa and used that instead of canned; also, I made this in a casserole dish in the oven at 350 degrees F for about 40 minutes and it was fine! In fact, this tasted even better the next day! thanks for another good one, dancer!

spatchcock September 17, 2002

Convenient and tasty! I love how versatile it is, too. It's great served on top of lettuce for a taco salad, great topped with crumbled tortilla chips, etc. My daughter liked it a lot, too. I used less spices and 2 cans of pureed fire roasted diced tomatoes. Thanks Dancer!

Roxygirl in Colorado December 24, 2011

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