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!

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.  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 Watchers friendly recipe and each serving is 5 SmartPoints.

The recipe calls for tons of vegetables: poblano pepper, bell pepper, butternut squash, corn, zucchini, and mushrooms.  Tons of great veggies!  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, 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.

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!

Cheesy Vegetable Enchilada Casserole

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! 

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

  

Casserole Stuffing Ingredients:

• ½ Medium White Onion
• 1 Poblano Pepper, Seeds removed
• 1 Red Bell Pepper, Seeds removed
• 2 Cups Butternut Squash
• 1 Clove Garlic
• 1 Tablespoon Olive Oil
• 1 Zucchini
• 1 Cup Frozen Corn
• 8 Ounces Baby Bella Mushrooms, Sliced
• 1 Tablespoon Ancho Chili Powder
• 1 Tablespoon Cumin
• 1 Teaspoon Cayenne Pepper, (Omit to make less spicy)
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 9 Corn Tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)
• 7 oz Reduced Fat Colby Jack Cheese
• Cilantro, For garnish (Optional)
• 2 Cups Roasted Tomato Enchilada Sauce, (If buying canned sauce, I recommend Hatch Red Enchiladas Sauce)

Instructions

 

• Make Roasted Tomato Enchilada Sauce according to recipe directions.

Casserole Stuffing Directions:

• Pre-heat oven to 450°.
• Dice zucchini, garlic, and mushrooms and set aside.
• Dice onion in half and add to a baking sheet sprayed with olive oil spray along with the whole poblano pepper and bell pepper. Roast for 25 minutes.
• Peel butternut squash, remove the seeds, and dice into ½ inch pieces. Add diced butternut squash to another baking sheet sprayed with olive oil cooking spray and spread into an even layer. Spray top with cooking spray and season with salt and pepper. Roast for 25 minutes.
• While peppers and squash are roasted, in large skillet add oil over medium heat.
• Add zucchini, mushrooms, corn, and garlic to skillet. Season with cumin, chili powder, cayenne, salt, and pepper. Sauté 7 minutes. Turn off heat.
• Remove baking sheets from the oven.
• Add roasted butternut squash to the skillet with the zucchini mixture.
• Wrap poblano and bell pepper in foil to them the peppers sweat (about 20 minutes).
• Once cooled, remove skin from peppers, cut in the center and remove seeds.
• Dice onion, poblano, and bell pepper. Add them to the skillet with the other veggies and mix well.

To assemble casserole:

• Reduce oven heat to 375°.
• Spray 9x13 casserole dish with cooking spray.
• Ladle ½ cup enchilada sauce into bottom of the dish and spread evenly.
• Cut tortillas in half and layer 6 of the halved tortillas on top of the enchilada sauce.
• Add half of the roasted veggies on top of tortillas.
• Pour ½ cup enchilada sauce on top of veggies.
• Sprinkle ½ cup cheese on top of enchilada sauce.
• Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
• Add the rest of roasted veggies on top of tortillas.
• Pour ½ cup enchilada sauce on top of veggies.
• Sprinkle ½ cup cheese on top of enchilada sauce.
• Cut tortillas in half and layer 6 of the halved tortillas on top of the cheese.
• Pour remainder of enchilada sauce on top of tortillas and spread to make an even layer.
• Sprinkle 1 cup of cheese on top of enchilada sauce.
• Cover casserole dish with foil and bake for 20 minutes.
• Remove foil and bake for 5 minutes.
• 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 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

Looking for more Casserole Recipes?  Click here to find all the delicious-ness!

Helpful kitchen tools to make this recipe:

• 9×13 Casserole Dish
• Baking Sheets
• Cutting Board
• Knives
• Large Skillet with Lid

Be sure to follow me on Pinterest!