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!
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!
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.
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!
I hope you enjoy these bites of flavor!
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