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."
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Ingredients

45 m servings 319 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

25
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

Delicious. I added a few more veggies (broccoli, mushrooms) and because I live in such a hot climate I did not want to turn on the oven. I did this skillet style. I took my square skillet, and j...

Very easy and yummy. I made it twice; first, exactly as written, and then with cumin and red pepper added (as DLORD suggested). The kicked-up version was better.

My son is so not a veggie lover, especially zucchini and corn but he not only ate one helping, he ate two!!! I added a green bell pepper, garlic & a can of black beans (drained & rinsed) to the...

Hubby and kids loved it! I followed the recipe as it was and just added a little Mrs. Dash Fiesta Lime seasoning to the veggies while cooking. Wish I had leftovers!! Definitely making it again s...

I really enjoyed this recipe and will definitely be making it again. It was easy, tasty, and healthy. I used reduced fat mexican blend cheese, and fresh corn, and I kicked in a little cumin and ...

A yummy dish. It truly depends on the type of enchilada sauce that you use. I used Rosarita enchilada sauce and ended up using more sauce than the recipe required, which helped keep the corn to...