Layered Vegetable Enchilada Casserole

Layered Vegetable Enchilada Casserole

25 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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)

Rate This Recipe
hugadandylion
15

hugadandylion

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 store I went to didn't have a 17.5 oz jar of enchilada sauce so I just got 16 oz and that was plenty! I'll most likely make this at least one more time. Oh! Just an FYI 2 cups of zucchini is approximately 1 pretty big one, I ended up buying too many since I wasn't sure :)

ave's4cooking
12

ave's4cooking

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 well and not overdo the sauce. Also, next time use Hatch sauce. Should season the veggies with at least a little garlic, salt and pepper. I didn't like the corn b/c it was a little too sweet, but could have gone for more spinach and mushrooms.

Sarah Jo
10

Sarah Jo

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 for us, it needs a little more "oomph" and more variety of vegetables. I'd use this idea again but just embellish on it. I made homemade refried beans and homemade mexican rice to go with.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 33.5 g
  • 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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