Vegetarian Enchilada Casserole Recipe
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!
Calories 486 kcal 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 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
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 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.
The photo of the cheese sauce does not include the diced tomatoes and chilies.
Calories: 486 kcal | Carbohydrates: 47 g | Protein: 25 g | Fat: 23 g | Saturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 60 mg | Sodium: 1067 mg | Potassium: 693 mg | Fiber: 10 g | Sugar: 11 g | Vitamin A: 2225 IU | Vitamin C: 51 mg | Calcium: 519 mg | Iron: 4 mg