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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!
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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
 

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