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.

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Vegetarian Enchilada Casserole
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 

This delicious Enchilada Casserole makes an ordinary weeknight dinner into an extraordinary Mexican dinner. Try it!

Course: Breakfast, Main Course
Cuisine: American, Mexican
Keyword: casserole, enchilada, enchiladas, mexican
Servings: 6
Ingredients
  • 1 lb Calabacitas or Zucchini shredded
  • 1 lb Yellow squash shredded
  • 8 Poblano peppers roasted; skin and seeds removed; sliced into strips
  • 1 White Onion chopped
  • 1 bag Frozen corn
  • 18 Corn tortillas
  • 8 tbsp Canola or Sunflower oil
  • 2 jars Molli Green Enchilada Simmer Sauce
  • 8 oz Heavy cream
  • 1 lb Mozarella cheese shredded
  • Salt and Pepper to taste
Instructions

  1. Preheat oven to 450 F degrees.

  2. Mix Green Enchilada simmer sauces and whipping cream in a large bowl. Season to taste with salt.

  3. Heat 3 tbsp of oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Add the poblano peppers and cook for another 3 minutes. Add frozen corn, mix thoroughly, turn the heat off, season with salt to taste and set aside.

  4. In a medium saucepan, add the remaining oil and heat over medium-high heat. When oil is hot, dip one tortilla at a time for 10 seconds, turn and fry for an extra 10 seconds. Remove and place over paper towels. Repeat for the remaining tortillas. NOTE: THIS STEP IS IMPORTANT IF YOU WANT YOUR TORTILLAS TO HOLD THE FILLING AND SAUCE. OTHERWISE, THEY WILL GET SOGGY AND MUSHY.

  5. Overlap 6 fried tortillas - or as many as you need to cover the whole surface - in a rectangular or oval baking dish. Top tortillas with the zucchini & squash shreds. Season with salt and pepper. Pour 1/3 of the Green Enchilada sauce mixture evenly over the zucchini/squash mix.

  6. Cover with another layer of tortillas and add the poblano & corn mixture. Pour another 1/3 of the Green Enchilada sauce over the poblano/corn mixture.

  7. Top with the remaining tortillas. Pour the last 1/3 of the Green Enchilada sauce evenly over the tortillas. Sprinkle mozzarella cheese. Cover with foil making sure foil is not touching cheese.

  8. Place in the oven and bake until bubbling, about 40 minutes. Serve the enchilada casserole with a side of refried beans. Provecho!