Vegetarian Enchilada Casserole

This recipe is now on a regular rotation at our house. We use canned corn and I don't rinse the beans. (I use Bush's) I use more corn tortillas to make a more filled in layer. I also make it in two square dishes instead of the one larger rectangle since there are only two of us. I freeze one to bake later. I added chili powder and ancho chili powder, and about a tablespoon of chocolate balsamic vinegar to round out the flavor. The same amount of molasses would likely also work.

This was delicious! I added some cumin and pepper for extra flavor and used diced green chiles from a can instead of poblanos which was perfect. My husband was griping the whole time I was cooking about having to eat another healthy vegetarian meal...he is not usually a fan. But he took one bite and said “wow, this is actually really good!” A winner!

I was pleasantly surprised by the flavor and texture of the finished product. It was very easy to prepare. The only change I made was to add a layer of tortillas. If I make it again (I will) I would add a salsa topping and a bit more spice.

I made this exactly as written and it was delicious! And no huge fan of poblano’s so I’ll probably omit next time but it was great, and easy to make. I hope it’s just as good tomorrow for lunch as it was today for dinner!

This had nice zip and flavor to it. I added more cheese so that there was some with every layer and plenty on top but otherwise kept the recipe the same.

This was very delicious! As written it’s 4 stars because the flavor was a little bland. I added some cumin, chili powder, and oregano and that brought it up to a 5 star for me.

It was good, but a bit dry. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Frozen corn worked just fine.

It was good, but a bit dry. If I made it again, I would add or replace the pico de gallo with enchilada sauce. Frozen corn worked just fine.

This is a tasty and easy dish to make! What makes this recipe is the flavor of the salsa with all the vegetables. I cooked everything low and slow so the flavors combine correctly. I love that it uses fresh vegetables and even though it’s a vegetarian dish, you could add beef or chicken which I did. The toppings of cilantro and sour cream were perfect for this casserole since it’s refreshing, and I also added cut jalapeño for a little heat. This recipe is for about four servings, however, you may want to double the recipe for a larger group or save some of the casserole for left overs. Just add the casserole and make a burrito. So many possibilities! Thanks for making this dish a hit for my family.

These easy cheesy casserole is my favorite new way to eat a bunch of veggies.