Ingredients for Vegetarian Enchilada Casserole Recipe
- 1 tablespoon olive oil
- Garlic Cloves
- 1 medium onion, chopped
- Jalapeno Pepper
- 2 medium zucchini, chopped
- Fresh Spinach
- Frozen Whole Kernel Corn
- Green Chili Peppers
- Black Olives
- Enough enchilada sauce to coat the tortillas
- Corn Tortillas
- Monterey Jack Cheese
- Cheddar Cheese
- Sour cream, for serving
- Salsa, for serving
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How to Make Vegetarian Enchilada Casserole Recipe
- Preheat oven to 350°F (175°C).
- Lightly oil a 9x13 inch baking dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 jalapeño pepper (seeded and minced). Cook until softened, about 5 minutes.
- Add 2 medium zucchini (chopped) and cook for 5 minutes, or until tender.
- Stir in 5 ounces fresh spinach (chopped) and 1 cup frozen corn (thawed). Cook and stir until spinach wilts, about 2-3 minutes.
- Remove from heat and stir in 1 (4-ounce) can diced green chiles (undrained).
- Dip 6 corn tortillas in enchilada sauce, one at a time, to lightly coat. Place them in the prepared baking dish, overlapping as needed to cover the bottom.
- Spread half of the vegetable mixture over the tortillas.
- Sprinkle with 1 1/2 cups shredded cheddar cheese.
- Layer with another 6 enchilada sauce-dipped tortillas, the remaining vegetable mixture, and the remaining enchilada sauce.
- Sprinkle with the remaining cheese and 1/4 cup sliced black olives.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
- Let stand for 10 minutes before serving. Serve with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
31g
Fat
63g
Carbs
12g
