Vegetarian Enchilada Casserole Recipe

"This recipe comes from Progresso Tamale Parlor."
 
Vegetarian Enchilada Casserole Recipe created by mersaydees
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • Serve with sour cream and salsa!
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RECIPE MADE WITH LOVE BY

@Debbwl
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  1. rjpryan
    Good, but it would be better with a higher vegetable to cheese ratio. I'd add some portobello mushrooms, more zucchini,, and maybe some black beans. Leave the seeds in the jalapeño, otherwise you will hardly notice its presence. Double the amount of garlic. Maybe add some red pepper flakes?
     
  2. Raichka
    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.
     
  3. Maito
    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!
     
  4. Maito
    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!
     
  5. IFortuna
    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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