Vegetarian Enchilada Casserole
Poblano, zucchini, red onion, and roasted corn with green chile enchilada sauce, corn tortillas, and Colby jack cheese.
Servings: 6 Servings
Calories: 215kcal
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.*
Notes
*I served with Trader Joe's frozen Mexican-style cauliflower rice, but you can make your own. It's also easy to make homemade refried beans with canned beans.
For a bright and vibrant herb sauce, check out the creamy avocado and jalapeño sauce from my ground bison tacos recipe.
If you'd like to give the casserole more structure, you can leave the tortillas whole and layer them with cheese in between the filling. Reference my chicken mole enchilada casserole for an example.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 9g | Fat: 12g | Fiber: 3g