Feeling like enchiladas but don’t want all the fuss? This vegetarian enchilada bake is full of summer veggies and a creamy green chile sauce. Best of all, it’s easy to make!
I love anything Mexican-inspired! After living in San Diego for 8 years, I can’t get enough when it comes to Mexican food, and enchiladas are one of my favorites. Enchiladas are so delicious, but I don’t always have the patience to make them. This bake is perfect, because you get the enchilada flavors without all the work! This bake is a perfect way to eat your summer veggies! It is loaded with zucchini, corn, and black beans, and it is so flavorful! This one is a family favorite for sure. My kids can get kind of weird about zucchini, but inside this gorgeous bake they don’t even notice it. It’s magic!Print
- 1 T olive oil
- 1 medium yellow onion, diced
- 3 zucchini, diced
- 2 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 4 oz can diced green chiles
- 28 oz can green enchilada sauce
- 1 (8oz) block reduced fat cream cheese
- 3 cups shredded cheese
- 16 oz package corn tortillas
- 1/2 cup chopped green onion
- 1/2 cup chopped cilantro
- Preheat the oven to 350 degrees F. In a large skillet, saute onion over medium heat until softened, about 4 minutes. Add in zucchini and saute another few minutes, until zucchini begins to soften. Add in garlic and saute 1-2 minutes more. Add in beans, corn, green chiles, and enchilada sauce and heat until sauce is bubbling. Stir in cream cheese until it is melted into the sauce. Turn mixture down to low and allow it to simmer while you prep the other ingredients. Cut the corn tortillas in fourths. Grease a large casserole dish (9×13 or larger). Begin by spooning some sauce on the bottom of the pan. Follow with a layer of tortilla pieces, then 1/3 of the sauce, and 1/3 of the cheese, green onions and cilantro. Add another layer of tortillas, 1/2 of the remaining sauce, topped with 1/2 of the remaining cheese, green onions, and cilantro. Add one final layer of tortillas, followed by the remaining sauce, cheese, green onions and cilantro. Cover and bake for 30-40 minutes, until bubbly. Remove the foil and bake an additional 5-10 minutes, until the cheese on top is melted. Enjoy!
*If all the ingredients won’t fit into one dish, build another bake in a smaller pan with the leftover ingredients. I like to use a disposable aluminum pan and put together an extra bake to freeze for another time.