Vegetarian Enchilada Casserole Recipe

Total Time
Prep 20 mins
Cook 40 mins

This recipe comes from Progresso Tamale Parlor.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
  2. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
  3. Serve with sour cream and salsa!
Most Helpful

5 5

Great casserole. There is so much flavor and it's spicy and we like it :) I haven't change a thing except that I used larger tortillas so I needed only 4. Thanks Deb :) Made for Photo tag game

5 5

Great recipe! I skipped the corn and olives and served it with avocado and sour cream. My husband and I both loved it! Thanks for sharing this recipe.

5 5

Super duper! Made this with green enchilada sauce like other reviewers, since that is what we like. I subbed black beans for the zucchini (DH is not a fan), and the beans were really great in it. I also added less cheese (just a grating on top) and used a fourth of the oil for sautéing. I used 9 tortillas in 3 layers and this fed 4 for us. Very yummy flavors, a definite repeat meal!