Save Recipe Print
Layered Vegetable Enchilada Casserole
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings

Ingredients

Directions

Heat the oven to 350 degrees F.

Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.

Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.

Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Easy Beefy Cheesy Enchilada Casserole

Recipe courtesy of Sunny Anderson

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Simple Perfect Enchiladas

Recipe courtesy of Ree Drummond

Enchiladas Suizas

Recipe courtesy of Marcela Valladolid

Chicken Enchiladas

Recipe courtesy of Marcela Valladolid

Cheeseburger Casserole

Recipe courtesy of Food Network Kitchen

Potato Casserole

Recipe courtesy of Trisha Yearwood

Breakfast Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories