Vegetarian Red Enchilada Casserole

Vegetarian Red Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.3
  • Total Fat: 13.3 g
  • Cholesterol: 20.0 mg
  • Sodium: 776.6 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Vegetarian Red Enchilada Casserole calories by ingredient
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Number of Servings: 6


    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


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.

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