Vegetarian Red Enchilada Casserole

Name: Vegetarian Red Enchilada Casserole Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 Lg Yellow Onion - diced; 1/2 Lg Green Bell Pepper - diced; 2 Celery ribs - diced; 12 Baby Carrots - diced; 2 Tbsp. Extra Virgin Olive Oil; 1/2 cup frozen corn kernels; 1/2 cup frozen sweet peas; 1 can Low Sodium Pinto Beans rinsed and drained; 1 can Diced Tomatoes 'n Jalapenos w/Green Chiles; 1 can Red Enchilada Sauce; 6 White Corn Tortillas; 1 can Whole Poblanos (or Green Chiles) rinsed stemmed and sliced open; 1 cup Shredded Mexican Four Cheese Blend

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1/2 Lg Yellow Onion - diced1/2 Lg Green Bell Pepper - diced2 Celery ribs - diced12 Baby Carrots - diced2 Tbsp. Extra Virgin Olive Oil1/2 cup frozen corn kernels1/2 cup frozen sweet peas1 can Low Sodium Pinto Beans, rinsed and drained1 can Diced Tomatoes 'n Jalapenos w/Green Chiles1 can Red Enchilada Sauce 6 White Corn Tortillas1 can Whole Poblanos (or Green Chiles), rinsed, stemmed, and sliced open1 cup Shredded Mexican Four Cheese Blend

Directions

Preheat oven to 350

In large skillet, heat olive oil over medium heat. Add onions, celery, carrots and bell pepper. Cook until tender. Add corn, peas, beans, diced tomatoes, and enchilada sauce. Heat through.

In a medium (8" or 9") casserole dish, line bottom with 1/2 the poblanos, laying them open. Spoon almost 1/2 of vegetable mix on top of chiles. Then layer 3 of the tortillas (torn to fit if necessary). Repeat layers once more, reserving enough of the vegetable mix to cover the next layer of tortillas, but only enough to keep them from drying out. Top with cheese.

Cook in oven for 30 - 40 minutes, or until heated through and cheese is melted.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CARIA72.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving