Cheesy Vegetable Enchilada Casserole

Cheesy Vegetable Enchilada Casserole is everything you love about enchiladas.  Layers of enchilada sauce, delicious seasoned vegetables, and tortillas topped with cheese.  Weight Watchers friendly recipe- 5 SmartPoints!

Cheesy Vegetable Enchilada Casserole-Everything you love about enchiladas. Layers of enchilada sauce, delicious seasoned vegetables, and tortillas topped with cheese. Great to feed a crowd and makes for amazing leftovers! Full of flavor and low fat. Weight Watchers friendly recipe! www.bitesofflavor.com

 

I love a good casserole.  Delicious ingredients mixed up, baked, and usually topped with CHEESE!  Casseroles are great for feeding a crowd or for feeding a party of two and make for great leftovers.  They can be made spur of the moment with random ingredients you have in your refrigerator and pantry.  My Cheesy Vegetable Enchilada Casserole is filled with layers of delicious seasoned vegetables, enchilada sauce, tortillas, and cheese!  Perfect when you have tons of vegetables on hand that you need to use up.  This casserole is packed with amazing flavor.  This is a Weight Watcher friendly recipe and each serving is 5 SmartPoints.

 

I got the inspiration for this recipe because I had a bunch of vegetables in my refrigerator and needed to use them up.  I was craving Mexican food, specifically enchiladas, but wanted to do something a little different than traditional enchiladas.  This casserole was perfect!  I LOVE to make my own sauces, rather than buy canned or jarred sauce.  My Roasted Tomato Enchilada Sauce is perfect for this casserole!  The flavor of this sauce tastes so authentic that you will feel like you are eating enchiladas Tex-Mex restaurant!

 

Roasted Tomato Enchilada Sauce is smoky, roasted tomatoes and peppers blended with onion and spices is the perfect addition to homemade enchiladas.

 

The sauce legit tastes like enchilada sauce from a Tex-Mex restaurant.  Making your own sauce can be time consuming and I know not every has time do this.  The canned enchilada sauce works just as good!  I recommend Hatch Red Enchilada Sauce.  I love Hatch brand!

   

 

The recipe calls for tons of vegetables: poblano pepper, bell pepper, butternut squash, corn, zucchini, and mushrooms.  Tons of great veggies!  If you decide to make homemade enchilada sauce, while the tomatoes are roasting int the oven, you can get started on cooking the vegetables.  This will save you some time, plus the tomatoes will roast in the oven at the same temperature as the vegetables.  The butternut squash, peppers, and onions will roast in the oven.

 

To roast the squash, peel the skin off, remove and discard the seeds, then cut the squash into ½ inch cubes.  Spray a baking sheet with cooking spray, spread the butternut squash on the pan, spray the top with cooking spray, season with salt and pepper, and roast for 25 minutes.  Into the same oven, you will roast the poblano pepper, bell pepper, and onion for 25 minutes.  While the squash, peppers, and onion are roasting in the oven, sauté the zucchini, corn, and mushrooms in a skillet for about 7 minutes.

 

Once the peppers are done roasting, wrap them in foil so they can sweat for about 20 minutes.  This allows the skin of the peppers to come off easily.  Once the skin is removed from the peppers, dice up the peppers and onions.  To the skillet of sautéed veggies, add the roasted butternut squash, peppers, and onions.  Mix everything together!

 

Once all the veggies are mixed together, spread some enchilada sauce to a sprayed 9×13 casserole dish, then layer the tortillas, the veggie mixture, enchilada sauce, cheese, and then repeat!  The casserole will bake covered with foil for 20 minutes, then for an additional 5 minutes without the foil.  To save on time, you can make the vegetables ahead of time and assemble the casserole the when you are ready to make this dish.

 

Layers of Cheesy Vegetable Enchilada Casserole

 

Baked Cheesy Vegetable Enchilada Casserole.

 

Cheesy Vegetable Enchilada Casserole is everything you love about enchiladas.  Layers of enchilada sauce, delicious seasoned vegetables, and tortillas topped with cheese.  This casserole is great to feed a crowd and can be made ahead of time.  It also makes for amazing leftovers!  Full of flavor and low fat!  Weight Watchers friendly recipe with only 5 SmartPoints per serving!

 

Cheesy Vegetable Enchilada Casserole is everything you love about enchiladas. Layers of enchilada sauce, delicious seasoned vegetables, and tortillas topped with cheese. Weight Watchers friendly recipe! www.bitesofflavor.com

 

I hope you enjoy these bites of flavor!

 

Serves 8

Cheesy Vegetable Enchilada Casserole

5 SMARTPOINTS per serving

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

Save RecipeSave Recipe
Recipe Image

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 Roasted Tomato Enchilada Sauce
  • **(If buying canned sauce, I recommend Hatch Red Enchiladas Sauce

Instructions

  1. Make Roasted Tomato Enchilada Sauce according to recipe instructions.
  2. Casserole Stuffing Directions:
  3. Pre-heat oven to 450 degrees.
  4. Dice zucchini, garlic, and mushrooms and set aside.
  5. Cut onion in half.
  6. Peel butternut squash, remove the seeds, and dice into ½ inch pieces.
  7. Spray 2 baking sheets with cooking spray.
  8. Add onion, poblano pepper, and bell pepper to one sheet and roast in the oven for 25 minutes.
  9. Add diced butternut squash to the other baking sheet and spread into an even layer. Spray top with cooking spray and season with salt and pepper. Roast for 25 minutes.
  10. While peppers are roasted, in large skillet add oil over medium heat.
  11. Add zucchini, mushrooms, corn, and garlic to skillet. Season with cumin, chili powder, cayenne, salt, and pepper. Sauté 7 minutes. Turn off heat.
  12. Remove baking sheets from the oven.
  13. Add roasted butternut squash to the skillet with the zucchini mixture.
  14. Wrap poblano and bell pepper in foil to them the peppers sweat (about 20 minutes).
  15. Once cooled, remove skin from peppers, cut in the center and remove seeds.
  16. Dice onion, poblano, and bell pepper. Add them to the skillet with the other veggies and mix well.
  17. To assemble casserole:
  18. Reduce oven heat to 375 degrees.
  19. Spray 9x13 casserole dish with cooking spray.
  20. Ladle ½ cup enchilada sauce into bottom of the dish and spread evenly.
  21. Cut tortillas in half and layer 6 of the halved tortillas on top of the enchilada sauce.
  22. Add half of the roasted veggies on top of tortillas.
  23. Pour ½ cup enchilada sauce on top of veggies.
  24. Sprinkle ½ cup cheese on top of enchilada sauce.
  25. Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
  26. Add the rest of roasted veggies on top of tortillas.
  27. Pour ½ cup enchilada sauce on top of veggies.
  28. Sprinkle ½ cup cheese on top of enchilada sauce.
  29. Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
  30. Pour remainder of enchilada sauce on top of tortillas and spread to make an even layer.
  31. Sprinkle 1 cup of cheese on top of enchilada sauce.
  32. Cover casserole dish with foil and bake for 20 minutes.
  33. Remove foil and bake for 5 minutes.
  34. Top with chopped cilantro.

Notes

It takes about 1 hour to make homemade enchilada sauce. If you plan to make the homemade enchilada sauce, while the tomatoes are roasting in the oven you can start making the casserole stuffing. This will save you significant time.

Nutrition is based on the NEW Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Serves 8- (5 SmartPoints Per Serving) CALORIES: 138 FAT: 7.3 SATURATED FAT: 3.4 CARBS: 3.1 FIBER: 1.6 SUGARS: 1.2 PROTEIN: 1.2

7.6.8
49
http://bitesofflavor.com/cheesy-vegetable-enchilada-casserole/

 

Pin this recipe for later!

Cheesy Vegetable Enchilada Casserole is everything you love about enchiladas. Layers of enchilada sauce, delicious seasoned vegetables, and tortillas topped with cheese. Great to feed a crowd and makes for amazing leftovers! Weight Watchers friendly recipe! www.bitesofflavor.com.

6 Comments

  • Reply
    Jessica @ Domesticated Wild Child
    October 21, 2016 at 2:34 pm How yummy! Sounds amazing!
    • Reply
      Kristine
      October 21, 2016 at 5:07 pm It's so good! Thank you commenting Jessica!
  • Reply
    Joseyphina
    October 21, 2016 at 3:32 pm I'm salivating already! Looks really yummy! Thanks for sharing.
    • Reply
      Kristine
      October 21, 2016 at 5:07 pm I am too!!! Thank you for commenting Joseyphina!
  • Reply
    1stopmom
    October 22, 2016 at 2:31 pm This looks delicious. It would perfect for one our meatless dinner nights!
    • Reply
      Kristine
      October 24, 2016 at 3:53 pm Yes! I love meatless dinner nights :)! Thank you so much for commenting 1stopmom!

    Leave a Reply

    CommentLuv badge

    Get the latest FREE recipes in our weekly newsletter here.

    bites of flavor