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 7 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 had a bunch of tomatoes that I needed to use before they went bad so I decided to make my own enchilada sauce. I’ll admit that it took a bit of time to make the sauce (about 1 hour), but it was well worth it y’all. Seriously. The flavor of this sauce tastes so authentic that I couldn’t believe I made it. I felt like I was at a Tex-Mex restaurant eating enchiladas!
The based to this enchilada sauce is roasted tomatoes. You could totally use canned peeled whole tomatoes, but I highly recommend roasted your own tomatoes. This added a really nice, subtle smoky flavor to the sauce. The tomatoes roast in the oven for 45 minutes. I have to say, they are such a beauty after roasting in the oven! Now that I’m thinking about it, roasted tomatoes would be good for a lot of sauces.
After the tomatoes have roasted and cooled, the skin of the tomatoes fall right off, which makes it super easy! The sauce also calls for a dried guajillo peppers. You can find these peppers in the spices section of your grocery store. They really make the sauce really special! Since they are dried, cut the stems off and remove the seeds (you can literally shake the peppers and the seeds fall right out). While the tomatoes are roasting in the oven, sauté the guajillo peppers, onions, and garlic for about 15 minutes in some oil. The skin of the peppers needs to loosen up a bit and get soft. After the peppers are sautéed and the tomatoes have been roasted with skins removed, add all ingredients food processor and pulse until mixed well.
The sauce will have some chunks to it, so strain the liquid to get all the clumps out. Add the sauce back to a skillet and let the sauce cook for about 10 minutes. I know this might sound like a lot of steps, but it’s really worth it for this casserole. This sauce can be made ahead of time and CAN BE FROZEN! The sauce legit tastes like enchilada sauce from a Tex-Mex restaurant. I know not every has time do this, so 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 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.
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!
I hope you enjoy these bites of flavor!
For Cheesy Vegetable Enchilada Casserole, here are my “go-to” kitchen essentials: