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    You are in: Home / Recipes / Vegetarian Enchilada Casserole Recipe
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    Vegetarian Enchilada Casserole Recipe

    Vegetarian Enchilada Casserole Recipe. Photo by mersaydees

    1/2 Photos of Vegetarian Enchilada Casserole Recipe

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Debbwl's Note:

    This recipe comes from Progresso Tamale Parlor.

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    Units: US | Metric


    1. 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. 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. 3
      Serve with sour cream and salsa!

    Ratings & Reviews:

    • on April 03, 2011


      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

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    • on July 27, 2013


      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!

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    • on April 30, 2013


      I give this recipe 5 stars because they did not say that they used canned enchilada sauce. Make your own, it is easy. Leave out all tomato products and just use, diced onion, 4 to 5 tablespoons of chile powder and add a little oregano, cumin , garlic salt, broth, flour to make a roux and you have a great base to make it your own. (Total 5 to 6 cups of water and simmer 30 to 45 minutes.) I have other ingredients that are my signature for our familes' enchilada sauce. Experiment and make it your own just leave out anything tomato and you will have a real authentic Mexican enchilada sauce. You will never want canned again. Look at other recipes to get clues on what you might like to add. Always use corn tortilla for authentic enchiladas, flour are for burritos.

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    Read All Reviews (7)


    Nutritional Facts for Vegetarian Enchilada Casserole Recipe

    Serving Size: 1 (304 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 445.8
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 12.7 g
    Cholesterol 56.6 mg
    Sodium 1171.8 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 6.2 g
    Sugars 7.8 g
    Protein 20.2 g

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