This vegetarian Enchilada casserole is one of our favorite party recipes. It’s easy to prepare and packs a whole lot of flavor.
If you don’t want to roast, peel and de-seed poblano peppers; you can try to find frozen poblano strips at your local Mexican store.
Also, if you’re able to find white corn instead of yellow corn, we encourage you to use it! White corn has a more subtle, less sweet taste that pairs perfectly with the zucchini/squash flavors.
This delicious Enchilada Casserole makes an ordinary weeknight dinner into an extraordinary Mexican dinner. Try it!