Layered Vegetable Enchilada Casserole

Layered Vegetable Enchilada Casserole

25

"Corn tortillas are layered with zucchini, spinach, corn and onion with a generous coating of enchilada sauce and a topping of melted cheese."

Ingredients

45 m {{adjustedServings}} servings 319 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F.
  2. Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
  3. Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
  4. Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.
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Reviews

25
  1. 26 Ratings

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Delish! I added a cup of drained and rinsed canned black beans and a cup of chopped green bell pepper. I also added some cumin and red pepper as a few other suggested and it was worth it. The s...

Pretty good and easy. Jesse really liked it. We added mushrooms, black beans and a little broccoli (could hardly notice them!). I thought it was a little too wet--should drain the veggies wel...

I did use more enchilada sauce than what was called for. I also fried my corn tortillas in vegetable oil before using them in this recipe. This was fair. I think it's a good start but I think fo...