Veggie Enchilada Casserole Recipe

Looking for an easy Veggie Enchilada Casserole recipe? Learn how to make Veggie Enchilada Casserole using healthy ingredients.


Submitted by ddiemetric

Makes 8 servings



Lots of veggies layered with corn tortillas.

Recipe Ingredients for Veggie Enchilada Casserole

2 cup Spinach
18 tortilla medium (approx 6" dia) Tortillas, Ready-to-bake Or -fry, Corn
1 cup Reduced Fat 4 Cheese Mexican Shredded Cheese
434 grams Ricotta, fat-free, Market Basket
6.1 oz 50% Light Cheddar
5.1 oz Celery
9.75 oz Carrots
5 cloves, raw Garlic
16 oz Mushrooms
7.6 oz Onions
1 tbsp Butter
1 tbsp Olive Oil
821 grams Enchilada sauce, Old El Paso

Recipe Directions for Veggie Enchilada Casserole

  1. Saute mushrooms, drain.

  2. Saute remaining veggies down and let cool.

  3. Mix veggies, mushrooms with spinach.

  4. Mix Cabot and ricotta, and season.

  5. Add cheese mix to veggie mix.

  6. cover bottom of roasting pan with some sauce.

  7. Add layer of 6 tortillas.

  8. Layer-on half the veggie/cheese mix.

  9. 6 more tortillas, then more sauce, then veggies.

  10. Finish with tortilla layer and remaining sauce.

  11. Bake at 400 for 45 minutes, top with Sargento shredded cheese, then bake another 10 minutes.

Categories

Vegetables, Main Dish, Mexican, Bake

Nutrition Facts
Serving Size 433.1g
Amount Per Serving
Calories
361
Calories from Fat
104
% Daily Value*
Total Fat
11.6g
18%
Saturated Fat
5.5g
27%
Trans Fat
0.0g
Cholesterol
36mg
12%
Sodium
1186mg
49%
Potassium
696mg
20%
Total Carbohydrates
44.6g
15%
Dietary Fiber
7.1g
28%
Sugars
9.4g
Protein
22.6g
Vitamin A 219% Vitamin C 18%
Calcium 41% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
  Good points
  • High in calcium
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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