This vegetable enchilada casserole has a creamy, cheesy vegetable filling and, instead of messy rolled tortillas stuffed with filling, everything is stacked together in a baking dish. Easier to make and serve it’s everything you love about enchiladas without all the hassle.
- 3 tablespoons olive oil
- 8 ounces sliced mushrooms
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (I used red and yellow), diced
- 1 poblano peppers, diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 tablespoon chopped cilantro
- 2 tablespoons all-purpose flour
- 1/3 cup 2% milk
- 10 ounces cheddar cheese, shredded
- 1 (14-ounce) can black beans
- 1 cup frozen corn
- 8 ounces jarred enchilada sauce
- 10 (8-inch) flour tortillas, all except for two torn in half
- 4 green onions, sliced
- 1 tablespoon chopped cilantro
- 1/4 cup sour cream
- 10–12 grape tomatoes, sliced in half
- Preheat oven to 350 degrees.
- Melt the butter over medium heat in a 10-inch skillet. Add the mushrooms and spread them out in a single layer. Let them brown before giving them a stir. Cook them for approximately five minutes, or until they are golden and have released some of their moisture.
- Add the onion, garlic, and peppers to the pan. Cook, stirring frequently, until the veggies have softened. Add the cumin, chili powder, cumin, and salt and stir to coat all the veggies. Sprinkle the flour over the top of the vegetables and stir. Add the milk and stir to combine. Add half of the shredded cheese to the pan and stir until it’s melted. Add the black beans and corn. Stir until well combined.
- Spread a couple tablespoons of the enchilada sauce in the bottom of a 9 x 13 baking dish. Place a four tortilla halves on top. Drizzle a couple more tablespoons of enchilada sauce over the top. Spoon approximately half of the filling over the tortillas and spread in an even layer. Top with 1/3 of the remaining shredded cheese. Top with another layer of tortillas, sauce, the rest of the filling, and another 1/3 of the cheese. Place two whole tortillas on top, drizzle the remaining sauce, and cover with the remaining cheese.
- Bake at 350 degrees for approximately 20-25 minutes or until the cheese is melted and the casserole is bubbly and hot. Let it stand a few minutes before slicing.
- Garnish each slice with the green onions, cilantro, tomatoes and sour cream.
Nutrition estimate does not include the garnishes
- Category: Dinner
- Method: Bake
- Cuisine: American
- Serving Size: 1/6 of recipe
- Calories: 652
- Sugar: 8.1g
- Sodium: 2094.3mg
- Fat: 29.3g
- Saturated Fat: 10.9g
- Unsaturated Fat: 14.8g
- Trans Fat: 0.4g
- Carbohydrates: 73.9g
- Fiber: 8.4g
- Protein: 26.7g
- Cholesterol: 47.9mg
Keywords: enchilada casserole, vegetable enchiladas