Zucchini, poblano peppers, red onion, and roasted corn come together with green chile enchilada sauce, corn tortillas, and jack cheese to make this tasty vegetarian enchilada casserole. It’s an easy recipe to make, with everything coming together in one pan. With the addition of refried beans and rice, you have a meal to feed a family of veggie lovers or a weekly meal prep solution for yourself.
Below, you’ll find a recipe card to print for your personal recipe collection. Do me a solid and come back to leave a recipe review if you love the recipe!
And for my enchilada-loving omnivorous readers, be sure to check out some of my other recipes like chili con carne skillet enchiladas, breakfast enchilada skillet, green chile ground turkey enchiladas, or ground beef and veggie enchiladas skillet before you go.
Vegetarian Enchilada Casserole
Ingredients
- 1 Tablespoon Olive Oil
- 3 large about 1 pound Zucchini, chopped
- 2 Poblano Peppers or Green Bell Peppers medium diced
- 1 large Red Onion. medium diced
- 1 cup 140g Frozen Roasted Corn (or drained canned corn)
- 3 cloves Garlic crushed or minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 cup Green Chile Sauce or your choice of enchilada sauce
- 6 Corn Tortillas cut into bite size pieces
- 4 oz Shredded Colby or Monterey Jack Cheese
Instructions
- Preheat oven to 400°F and heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the zucchini, peppers, and onion. Toss in the oil then leave untouched for 2-3 minutes to develop some color on the veggies.
- Add the salt, pepper, corn, and garlic. Stir everything together and cook for about a minute until the garlic is fragrant before stirring in the enchilada sauce.
- Turn off the heat and fold in the chopped tortillas. Top with the shredded cheese.
- Bake for 12-15 minutes until the cheese is melted and the tortillas are slightly browning around the edges. Garnish with fresh cilantro, salsa macha or hot sauce, fat free Greek yogurt or sour cream, freshly sliced avocado or guacamole, or pico de gallo. Serve with Mexican cauliflower rice and refried beans, if desired.*
Jo
Monday 9th of March 2026
My family thought it was pretty awesome vegetarian dish and I did too. We’ll fix again. Was gonna put some chicken in it, but we served it on the side and did make the black beans and also made some poblano salsa
Connie
Monday 21st of July 2025
Do you need to scorch the Pablanos?
Mason Woodruff
Tuesday 12th of August 2025
I never do.
Bonnie Loud
Saturday 30th of March 2024
Just tried and very good. My husband loves sauces, so I knew 1 cup was not enough. I love cheese and knew 4 oz was not enough. I used 1 1/2 times of sauce and cheese. I used green chili sauce and used homemade corn tortillas (found at grocery store).
Absolutely delicious, not as healthy though, the way I made it. I have saved in my favorites. Thank you for the recipe 😊👍
Mason Woodruff
Tuesday 16th of April 2024
Sounds like me and your husband would get along. Glad y'all enjoyed this one!
Stacey
Sunday 15th of October 2023
What are the nuts and seeds you are showing in the picture?
Mason Woodruff
Tuesday 24th of October 2023
That's my homemade salsa macha with peanuts and pepitas.
Anna Firestone
Thursday 12th of October 2023
I usually don’t make vegetarian dishes, but this one was amazing. I didn’t have green chili enchilada sauce, so I used red and it was great.