Vegetable Enchilada Casserole – Skinnytaste

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This late summer Vegetable Enchilada Casserole is a saucy, cheesy, meatless dinner layered with corn tortillas, zucchini, corn, beans and homemade enchilada sauce. Think of it as an enchilada-inspired lasagna, with all the flavor of enchiladas but no rolling required.

Vegetable Enchilada Casserole

I first spotted this recipe while paging through the Modern Potluck; Beautiful Food To Share cookbook. Since I can never resist enchiladas, I loved the idea of turning them into a layered casserole filled with late-summer vegetables. I lightened it up by using fewer tortillas and less cheese, and it came out delicious. The zucchini, fresh corn and beans make it hearty enough that you won’t miss the meat. It’s also a great way to use an abundance of summer zucchini and corn. If you want a version with meat, my Slow Cooker Chicken Enchilada Casserole is another reader favorite.

The recipe includes a homemade ancho enchilada sauce, but you can use about 5 cups of your favorite store-bought red enchilada sauce, or my easy enchilada sauce recipe when you’re short on time.

Why You’ll Love This Vegetable Enchilada Casserole

I first shared this recipe back in 2016, it’s a meatless casserole even meat lovers will want!

• No rolling required: Layer the tortillas, filling, sauce and cheese like a lasagna.
• Loaded with vegetables: Zucchini, corn, onion and jalapeños add flavor and texture.
• Meatless but filling: Black or pinto beans give the casserole extra protein and fiber.
• Great for a crowd: One casserole makes eight servings.
• Freezer-friendly: Freeze individual portions for an easy meal later.

Ingredients

Here’s everything you’ll need to make this late summer vegetable enchilada casserole. See the recipe card below for exact measurements.

• Dried ancho chiles: Give the homemade enchilada sauce its deep, smoky flavor without making it overly spicy.
• Tomatoes: A large can of whole tomatoes forms the base of the sauce.
• Onion and garlic: Add savory flavor to the vegetable filling.
• Jalapeños: Remove the seeds for a milder casserole or leave some in for more heat.
• Zucchini: Dice it small so it cooks evenly and is easy to layer.
• Corn: Fresh corn is wonderful in late summer, but thawed frozen corn will also work.
• Black or pinto beans: Lightly mashing them helps hold the filling together.
• Lime and cilantro: Brighten the vegetables and balance the richness of the cheese.
• Corn tortillas: Create the enchilada-style layers and keep the casserole gluten-free.
• Mexican-blend cheese: Melts between the layers and over the top.

How to Make Vegetable Enchilada Casserole

Here are the step-by-step directions for making this vegetable enchilada casserole. (See the recipe card below for printable directions.)

1. Make the enchilada sauce: Toast the ancho chiles in a skillet, remove their stems and seeds and soak them in boiling water. Blend with the tomatoes until smooth, then season with salt and pepper.
2. Cook the vegetables: Sauté the onion until soft. Add the garlic and jalapeños, followed by the zucchini, corn, beans, cumin and lime juice. Stir in the cilantro.
3. Begin layering: Spread some enchilada sauce over the bottom of a greased 9-by-13-inch baking dish. Add four tortillas, cutting them as needed to fit.
4. Add the filling: Top the tortillas with half the vegetables, half the remaining sauce and half the cheese.
5. Repeat: Add another layer of tortillas, followed by the remaining vegetables, sauce and cheese.
6. Bake: Cover with foil and bake at 375°F for 30 minutes, until hot and bubbling.
7. Rest: Let the casserole cool for 10 minutes before slicing so the layers hold together better.

Variations and Tips

• Save time: Replace the homemade sauce with approximately 5 cups of prepared red enchilada sauce.
• Use frozen corn: Thaw it first and drain off any excess moisture.
• Change the beans: Both black beans and pinto beans work well.
• Add more protein: Add cooked shredded chicken, ground turkey or shrimp.
• Adjust the heat: Use one jalapeño for a milder casserole or leave in some seeds for extra spice.
• Add toppings: Serve it with avocado, Greek yogurt or sour cream, cilantro, scallions or sliced jalapeños.

Make Ahead and Storage

• Make ahead: Prepare the enchilada sauce and vegetable filling up to one day in advance. Refrigerate them separately, then assemble and bake when ready.
• Refrigerate: Store leftovers in an airtight container for up to four days.
• Freeze: Once cooled, freeze individual portions for up to three months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

What to Serve with It

The casserole works as a complete meatless meal, but you could serve it with avocado, a simple green salad, cilantro lime rice or Mexican brown rice.

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