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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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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    • on February 16, 2013

      Mmmm...cheesy, gooey goodness! I was tempted to add beans but decided to make this as written the first time, and it didn't disappoint. I used a combination of red and green enchilada sauce, which was fun and tasty :). Thanks for posting! Made for Best of 2012 Tag.

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    • on February 11, 2013

      Really enjoyed this, scaling it down for 2. I used green enchilada sauce and added some beans. Thanks! Made for Best of 2012 event.

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    • on February 03, 2013

      Very easy and satisfying. Made as directed. Thanks, Debbwl! Made for Best of 2012 tag game as recommended by Nancy's Pantry.

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    • on January 16, 2012

      Wow, we loved this enchilada casserole. Didn't miss the meat at all! This casserole holds together well and the flavors just come together beautifully. Makes a great presentation dish and would be great for a Company dinner. We will definitely be having this dish again!!! This recipe is going into my Best of 2012 recipe file.

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    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
    51%
    Total Fat 25.7 g
    39%
    Saturated Fat 12.7 g
    63%
    Cholesterol 56.6 mg
    18%
    Sodium 1171.8 mg
    48%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 6.2 g
    24%
    Sugars 7.8 g
    31%
    Protein 20.2 g
    40%

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