Vegetarian Enchilada Casserole Recipe
User Reviews
4.5
90 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
6
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Calories
486 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchilada Casserole Recipe
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This Vegetarian Enchilada Casserole is like a Mexican Tortilla Casserole that is packed with vegetables and melted cheese! It is an easy Make-Ahead Mexican dinner that freezes well and your family will love!
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Ingredients
Enchilada Casserole
- 1 Tablespoon oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces red beans, drained and rinsed (1 can)
- 1 cup sweet corn (drained)
- salt and pepper to taste
- 6 corn or flour tortillas (cut into strips)
- 12 ounces Chipotle Enchilada Sauce Recipe (or use 10-ounce can enchilada sauce)
- Queso or Cheese Sauce (See Recipe Below)
- 1 cup shredded Monterey jack cheese
- 1/2 cup fresh cilantro
Simple Queso or Cheese Sauce
- 3/4 cup whole milk
- 1 Tablespoon cornstarch
- 8 ounces shredded cheddar cheese
- 10 ounces Diced Tomatoes and Chilies (like Ro*Tel), drained (optional)
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Instructions
- Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.
Make The Filling
- Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro. Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.
- Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.
Make The Enchilada Sauce
- See my recipe for how to make Chipotle Sauce for Enchiladas.
Make The Cheese Sauce
- In a saucepan, whisk together whole milk and cornstarch.
- Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.
- Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.
Make The Casserole
- Spread half of the enchilada sauce on the bottom.
- Lay half of the tortilla strips by overlapping.
- Layer half of the vegetables over the tortillas.
- Spoon the cheese sauce over the vegetables.
- Repeat one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.
- Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.
Notes
- The photo of the cheese sauce does not include the diced tomatoes and chilies.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
47g
(16%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
1067mg
(44%)
Potassium
693mg
(20%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
2225IU
(45%)
Vitamin C
51mg
(57%)
Calcium
519mg
(52%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1067mg | 44% |
| Potassium | 693mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 2225IU | 45% |
| Vitamin C | 51mg | 57% |
| Calcium | 519mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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