Active Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:8Yield:1 9x3-inch casseroleJump to Nutrition Facts

Active Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:8Yield:1 9x3-inch casserole

Active Time:25 mins

Active Time:

25 mins

Additional Time:35 mins

Additional Time:

35 mins

Total Time:1 hr

Total Time:

1 hr

Servings:8

Servings:

8

Yield:1 9x3-inch casserole

Yield:

1 9x3-inch casserole

Jump to Nutrition Facts

Jump to recipe

How to Make Vegetarian Enchilada Casserole

We ditched the meat and loaded up on the veggies for this vegetarian enchilada casserole. This crowd-pleasing casserole is easy to make, and it can be easily tailored for heat lovers or the spice averse. Here’s how we make it:

Make the Filling

The filling starts with onion, garlic, poblano peppers, zucchini, summer squash, fresh corn and pico de gallo. The ingredients are cooked together to build flavor and release moisture so the casserole isn’t too soggy coming out of the oven. Pico de gallo is a raw salsa that offers fresh, bright flavors. You can make your own, or use store-bought. Look for pico de gallo in the produce section where refrigerated products like dips are sold. While fresh corn offers the sweetest flavor, frozen corn kernels can be used in its place.

Build the Layers

Once the filling is made, it’s time to assemble. This casserole is layered (like lasagna) with corn tortillas, with the veggie filling nestled in between. It’s helpful to spray your baking dish before you begin the layering process to prevent sticking. A small amount of the filling goes between the first layer of tortillas and the baking dish to prevent burning and to moisten the tortillas. Unlike lasagna, there will be some gaps in the tortilla layers—that’s OK. Next, half of the remaining filling goes on top of the first layer of tortillas, then the process is repeated. The final layer of cheese is placed on top for some ooey-gooey goodness.

Bake the Casserole

The casserole is baked in a 350°F oven until the cheese is bubbly, which takes about 25 to 30 minutes. It’s best to let the casserole sit for about 10 minutes before slicing it up and adding the garnishes.

How to Adjust the Spice Level

Some like it hot, some don’t. Luckily, it’s easy to turn the spice level down (or up!) in this recipe.

Make It Less Spicy

Poblano peppers are generally mild, but if you want to avoid the heat, you can use green or red bell peppers in their place. Look for mild pico de gallo and use Monterey Jack cheese in place of the pepper Jack.

Turn Up the Heat

For some metabolism-boosting heat, add a minced jalapeño to the poblanos and look for hot pico de gallo. For added flavor and heat combined, a teaspoon or two of chili powder will spice things up.

Can I Make Vegetarian Enchilada Casserole Ahead?

Absolutely. Assemble the casserole through Step 2. Cover and refrigerate for up to 24 hours, then bake as directed.

Preethi Venkatram

Overhead view of all ingredients in various bowls and dishes

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped onion¾cupchopped poblano peppers6clovesgarlic, minced1mediumyellow squash, halved and sliced (1/4 inch)1mediumzucchini, halved and sliced (1/4 inch)1cupfresh corn kernels (from 2 ears)1cuppico de gallo½teaspoonsalt115-ounce canno-salt-added pinto beans, rinsed115-ounce canno-salt-added black beans, rinsed86-inchcorn tortillas1 ½cupsshredded pepper Jack cheese1avocado, diced½cupscallions½cupreduced-fat sour cream

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil

1cupchopped onion

¾cupchopped poblano peppers

6clovesgarlic, minced

1mediumyellow squash, halved and sliced (1/4 inch)

1mediumzucchini, halved and sliced (1/4 inch)

1cupfresh corn kernels (from 2 ears)

1cuppico de gallo

½teaspoonsalt

115-ounce canno-salt-added pinto beans, rinsed

115-ounce canno-salt-added black beans, rinsed

86-inchcorn tortillas

1 ½cupsshredded pepper Jack cheese

1avocado, diced

½cupscallions

½cupreduced-fat sour cream

Directions

overhead view of a large cast iron skillet with various beans and veggies

Overhead view of casserole dish with four flour tortillas resting on top of casserole filling

Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

vegetarian enchilada casserole

Originally appeared: EatingWell.com, February 2020; updated October 2022

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Nutrition Facts(per serving)357Calories17gFat42gCarbs14gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.