Late Summer Vegetable Enchilada Casserole

4980 shares Google Add Us as a Google Trusted SourceThis post may contain affiliate links.Read my disclosure policy.This late summer Vegetable Enchilada Casserole is a saucy, cheesy, meatless dinner layered with corn tortillas, zucchini, corn, beans and homemade enchilada sauce.

Think of it as an enchilada-inspired lasagna, with all the flavor of enchiladas but no rolling required.Vegetable Enchilada Casserole I first spotted this recipe while paging through the Modern Potluck; Beautiful Food To Share cookbook.Since I can never resist enchiladas, I loved the idea of turning them into a layered casserole filled with late-summer vegetables.

I lightened it up by using fewer tortillas and less cheese, and it came out delicious.The zucchini, fresh corn and beans make it hearty enough that you won’t miss the meat.It’s also a great way to use an abundance of summer zucchini and corn.

If you want a version with meat, my Slow Cooker Chicken Enchilada Casserole is another reader favorite.The recipe includes a homemade ancho enchilada sauce, but you can use about 5 cups of your favorite store-bought red enchilada sauce, or my easy enchilada sauce recipe when you’re short on time.Featured CommentLoved this.

I used Gina's enchilada sauce recipe but