Cheesy Vegetable Enchilada Casserole

 

Cheesy Vegetable Enchilada Casserole-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. Weight Watchers friendly (7 SmartPoints).

Cheesy Vegetable Enchilada Casserole-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. Weight Watchers friendly (7 SmartPoints).

 

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.

 

Cheesy Vegetable Enchilada Casserole-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. Weight Watchers friendly (7 SmartPoints).

 

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-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. Weight Watchers friendly (7 SmartPoints).

 

Cheesy Vegetable Enchilada Casserole-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. Weight Watchers friendly (7 SmartPoints).

 

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!

 

cheesy-vegetable-enchilada-casserole

 

I hope you enjoy these bites of flavor!

For Cheesy Vegetable Enchilada Casserole, here are my “go-to” kitchen essentials:

      
 

Serves 8

Cheesy Vegetable Enchilada Casserole

7 SMARTPOINTS per serving

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

Save Recipe

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

    Homemade Red Enchilada Sauce Directions:
  1. Preheat oven to 450 degrees.
  2. Cut tomatoes in half and onion in quarters.
  3. Spray baking sheet with cooking spray.
  4. Lay tomatoes on baking sheet with cut side up on baking sheet.
  5. Drizzle top with 1 tablespoon vegetable oil and season with 1 teaspoon salt & 1 teaspoon pepper.
  6. Roast in the oven for 40 minutes.
  7. Dice garlic and onion and set aside.
  8. Cut the stems off the guajillo peppers.
  9. In skillet over medium heat, add 1 tablespoon vegetable oil.
  10. Add garlic, diced onion, and guajillo peppers. Cook for 15 minutes.
  11. Once tomatoes have roasted in the oven and have cooled, gently remove the skin from the tomatoes (they will come off very easily).
  12. Add tomatoes, garlic, onion, guajillo peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).
  13. Pulse until smooth (there will be a lot of seeds in the liquid).
  14. Strain the sauce to remove all the seeds from the liquid.
  15. Pour liquid into a sauce pan and heat over medium low heat.
  16. Add vegetable broth and cook for about 10 minutes.
  17. If you are not making this sauce, just open the cans of enchilada sauce and heat in a sauce pan for a few minutes to get warm.
    Casserole Stuffing Directions:
  18. Pre-heat oven to 450 degrees.
  19. Dice zucchini, garlic, and mushrooms and set aside.
  20. Cut onion in half.
  21. Peel butternut squash, remove the seeds, and dice into ½ inch pieces.
  22. Spray 2 baking sheets with cooking spray.
  23. Add onion, poblano pepper, and bell pepper to one sheet and roast in the oven for 25 minutes.
  24. 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.
  25. While peppers are roasted, in large skillet add oil over medium heat.
  26. Add zucchini, mushrooms, corn, and garlic to skillet. Season with cumin, chili powder, cayenne, salt, and pepper. Sauté 7 minutes. Turn off heat.
  27. Remove baking sheets from the oven.
  28. Add roasted butternut squash to the skillet with the zucchini mixture.
  29. Wrap poblano and bell pepper in foil to them the peppers sweat (about 20 minutes).
  30. Once cooled, remove skin from peppers, cut in the center and remove seeds.
  31. Dice onion, poblano, and bell pepper. Add them to the skillet with the other veggies and mix well.
  32. To assemble casserole:
  33. Reduce oven heat to 375 degrees.
  34. Spray 9x13 casserole dish with cooking spray.
  35. Ladle ½ cup enchilada sauce into bottom of the dish and spread evenly.
  36. Cut tortillas in half and layer 6 of the halved tortillas on top of the enchilada sauce.
  37. Add half of the roasted veggies on top of tortillas.
  38. Pour ½ cup enchilada sauce on top of veggies.
  39. Sprinkle ½ cup cheese on top of enchilada sauce.
  40. Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
  41. Add the rest of roasted veggies on top of tortillas.
  42. Pour ½ cup enchilada sauce on top of veggies.
  43. Sprinkle ½ cup cheese on top of enchilada sauce.
  44. Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
  45. Pour remainder of enchilada sauce on top of tortillas and spread to make an even layer.
  46. Sprinkle 1 cup of cheese on top of enchilada sauce.
  47. Cover casserole dish with foil and bake for 20 minutes.
  48. Remove foil and bake for 5 minutes.
  49. Top with chopped cilantro.
Cuisine: Mexican |

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.

6.6.15
http://bitesofflavor.com/cheesy-vegetable-enchilada-casserole/

Nutrition Facts
Serving Size 1/8
Servings Per Container 8

Amount Per Serving
Calories 213 Calories from Fat 76.5
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 3.4g 17%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 22.9g 8%
Dietary Fiber 5.2g 21%
Sugars 4.7g
Protein 10.8g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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