Cheesy Vegetable Enchilada Casserole

Prep time: 30 Minutes

Cook time: 1 Hour 10 Minutes

Total time:

Serves: 8

Everything you love about enchiladas. Layers of enchilada sauce, delicious seasoned vegetables, & tortillas topped with cheese. Great to feed a crowd & makes for amazing leftovers! Full of flavor & low fat.

Ingredients

Casserole Stuffing Ingredients:
½ Onion
1 Poblano Pepper
1 Red Bell Pepper
2 Cups Butternut Squash
1 Clove Garlic
1 Tablespoon Vegetable Oil
1 Zucchini
1 Cup Frozen Corn
8 oz Baby Bella Mushrooms, sliced
1 Tablespoon Ancho Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Pepper
9 Corn Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
7 oz Reduced Fat Colby Jack Cheese
Cilantro
2 Cups Red Enchilada Sauce (If buying canned sauce, I recommend Hatch Red Enchiladas Sauce or make your own-see below for recipe)

Homemade Red Enchilada Sauce Ingredients:
8 Roma Tomatoes
½ Onion
1 Tablespoon Vegetable Oil
2 Teaspoons Salt, divided
2 Teaspoons Pepper, divided
2 Cloves Garlic
2 Teaspoons Mexican Oregano
2 Guajillo Peppers
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
½ Cup Vegetable Broth
Juice of Half a Lime

Instructions

View the full recipe at Bites Of Flavor →