Add Us as a Google Trusted Supply
This late summer time Vegetable Enchilada Casserole is a saucy, tacky, meatless dinner layered with corn tortillas, zucchini, corn, beans and do-it-yourself enchilada sauce. Consider it as an enchilada-inspired lasagna, with all the flavour of enchiladas however no rolling required.
Vegetable Enchilada Casserole
I first noticed this recipe whereas paging by means of the Fashionable Potluck; Stunning Meals To Share cookbook. Since I can by no means resist enchiladas, I beloved the thought of turning them right into a layered casserole full of late-summer greens. I lightened it up by utilizing fewer tortillas and fewer cheese, and it got here out scrumptious. The zucchini, contemporary corn and beans make it hearty sufficient that you simply received’t miss the meat. It’s additionally an effective way to make use of an abundance of summer time zucchini and corn. If you’d like a model with meat, my Sluggish Cooker Rooster Enchilada Casserole is one other reader favourite.
The recipe features a do-it-yourself ancho enchilada sauce, however you should utilize about 5 cups of your favourite store-bought pink enchilada sauce, or my simple enchilada sauce recipe if you’re brief on time.
Why You’ll Love This Vegetable Enchilada Casserole
I first shared this recipe again in 2016, it’s a meatless casserole even meat lovers will need!
- No rolling required: Layer the tortillas, filling, sauce and cheese like a lasagna.
- Loaded with greens: Zucchini, corn, onion and jalapeños add taste and texture.
- Meatless however filling: Black or pinto beans give the casserole further protein and fiber.
- Nice for a crowd: One casserole makes eight servings.
- Freezer-friendly: Freeze particular person parts for a simple meal later.
Components
Right here’s every little thing you’ll have to make this late summer time vegetable enchilada casserole. See the recipe card beneath for precise measurements.
- Dried ancho chiles: Give the do-it-yourself enchilada sauce its deep, smoky taste with out making it overly spicy.
- Tomatoes: A big can of entire tomatoes varieties the bottom of the sauce.
- Onion and garlic: Add savory taste to the vegetable filling.
- Jalapeños: Take away the seeds for a milder casserole or go away some in for extra warmth.
- Zucchini: Cube it small so it cooks evenly and is straightforward to layer.
- Corn: Recent corn is great in late summer time, however thawed frozen corn will even work.
- Black or pinto beans: Calmly mashing them helps maintain the filling collectively.
- Lime and cilantro: Brighten the greens and steadiness the richness of the cheese.
- Corn tortillas: Create the enchilada-style layers and maintain the casserole gluten-free.
- Mexican-blend cheese: Melts between the layers and excessive.
How you can Make Vegetable Enchilada Casserole
Listed below are the step-by-step instructions for making this vegetable enchilada casserole. (See the recipe card beneath for printable instructions.)
- Make the enchilada sauce: Toast the ancho chiles in a skillet, take away their stems and seeds and soak them in boiling water. Mix with the tomatoes till clean, then season with salt and pepper.
- Cook dinner the greens: Sauté the onion till comfortable. Add the garlic and jalapeños, adopted by the zucchini, corn, beans, cumin and lime juice. Stir within the cilantro.
- Start layering: Unfold some enchilada sauce over the underside of a greased 9-by-13-inch baking dish. Add 4 tortillas, slicing them as wanted to suit.
- Add the filling: Prime the tortillas with half the greens, half the remaining sauce and half the cheese.
- Repeat: Add one other layer of tortillas, adopted by the remaining greens, sauce and cheese.
- Bake: Cowl with foil and bake at 375°F for half-hour, till scorching and effervescent.
- Relaxation: Let the casserole cool for 10 minutes earlier than slicing so the layers maintain collectively higher.
Variations and Ideas
- Save time: Substitute the do-it-yourself sauce with roughly 5 cups of ready pink enchilada sauce.
- Use frozen corn: Thaw it first and drain off any extra moisture.
- Change the beans: Each black beans and pinto beans work effectively.
- Add extra protein: Add cooked shredded rooster, floor turkey or shrimp.
- Modify the warmth: Use one jalapeño for a milder casserole or go away in some seeds for further spice.
- Add toppings: Serve it with avocado, Greek yogurt or bitter cream, cilantro, scallions or sliced jalapeños.
Make Forward and Storage
- Make forward: Put together the enchilada sauce and vegetable filling as much as sooner or later prematurely. Refrigerate them individually, then assemble and bake when prepared.
- Refrigerate: Retailer leftovers in an hermetic container for as much as 4 days.
- Freeze: As soon as cooled, freeze particular person parts for as much as three months. Thaw in a single day within the fridge and reheat within the microwave or oven.
What to Serve with It
The casserole works as an entire meatless meal, however you can serve it with avocado, a easy inexperienced salad, cilantro lime rice or Mexican brown rice.
Extra Enchilada Recipes You’ll Love
Yield: Servings
Serving Dimension: 1 /eighth slice
For the Enchilada Sauce (makes 5 cups):
For the Filling and Casserole:
Ancho Sauce: In a big deep skillet toast the anchos over medium-high warmth turning usually, about 2 minutes. When cool take away stems and seeds. Switch to a blender with scorching water and let it get comfortable. When cool add tomatoes and mix till clean. Season with salt and pepper.
Filling: Within the skillet warmth oil over medium warmth, add the onion and cook dinner till comfortable, 5 minutes. Add the garlic and jalapeno and cook dinner till aromatic, 1 minute. Add the zucchini and cook dinner till tender but agency, 4 to five minutes. Add the corn, beans, lime juice and cumin and cook dinner 2 minutes. Add 1/2 cup cilantro and stir.
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
Unfold ½ cup sauce over the underside of the ready baking dish, organize 4 tortillas on a single layer (slicing them in half to suit). Spoon half the veggie filling over the tortillas, and high with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cowl with foil and bake half-hour, till the filling is effervescent. Let cool 10 minutes earlier than slicing, then serve.
Final Step:
Please go away a ranking and remark letting us understand how you preferred this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.
The recipe features a do-it-yourself ancho enchilada sauce, however you should utilize about 5 cups of your favourite store-bought pink enchilada sauce if you’re brief on time.
Serving: 1 /eighth slice, Energy: 237 kcal, Carbohydrates: 23.5 g, Protein: 16 g, Fats: 12 g, Saturated Fats: 5.5 g, Ldl cholesterol: 22.5 mg, Sodium: 532 mg, Fiber: 4.5 g, Sugar: 5 g
