Easy Vegetable Enchilada Casserole Recipe

My Cozy Kitchen Secret

I love a good kitchen shortcut. This casserole is my favorite. It has all the fun of enchiladas without the fussy rolling. I still laugh at that. My grandson tried to roll one once. It looked more like a burrito football!

Layering is the secret here. It lets every bite get cozy with the sauce and cheese. This matters because food should feel like a hug. Don’t you think? What’s your favorite cozy dinner to make?

A Rainbow in a Bowl

First, we roast the veggies. Chop the cauliflower, pepper, and onion. Toss them with oil and spices. Doesn’t that smell amazing? Roasting makes them sweet and a little crispy.

Then we grill the corn. *Fun fact: grilling corn makes it taste 10 times sweeter!* Strip the kernels into a big bowl. Add the roasted veggies, avocado, and lime juice. This bright mix is the heart of our casserole.

The Happy Layering Dance

Now for the fun part! Warm your tortillas. It makes them soft and friendly. Layer four in your dish. Add sauce, then the veggie mix. We do this twice. It builds flavor in every layer.

Top it with spinach and all the cheese. I use two kinds for extra gooeyness. The cheese melts and holds everything together. This matters. Good food is about things coming together nicely. Do you prefer pepper jack or cheddar?

Finishing Touches with a Kick

Bake it just until the cheese bubbles. Then comes the confetti! Garnish with jalapeño and green onions. The fresh parsley makes it pretty. A little fresh green makes any dish feel special.

Let it sit for five minutes before serving. I know, it’s hard to wait! But it lets the layers settle. Then you get a perfect slice. What’s your go-to garnish for a colorful finish?

Ingredients:

Ingredient	Amount	Notes
Mission Organic White Corn Tortillas	12
Cauliflower	1 small-sized
Red bell pepper	1
Avocado	1
White button mushrooms	2 cups	sliced
Corn on the cob	2	sweet, small, husked
Red onion	½
Baby spinach	1 cup	loosely packed
Extra virgin olive oil	1 Tbsp
Salt	1 tsp
Cayenne pepper	1 tsp
Italian Parsley	½ cup	chopped
Lime	1
Taco seasoning	1 Tbsp
Pepper jack cheese	1 cup	organic and shredded
Sharp cheddar cheese	1 cup	organic and shredded
Jalapeño	1
Spring onions	¼ cup	chopped
Green enchilada sauce	3.5 cups

My Easy, Cheesy Veggie Enchilada Bake

Hello, my dear! It’s Chloe. Come sit a spell. I want to share my enchilada casserole recipe. It’s not fussy at all. We just layer everything like a cozy blanket. Doesn’t that sound nice? I make this when the grandkids visit. They always ask for seconds. I still laugh at that.

We roast the veggies first. It makes them sweet and happy. The kitchen smells amazing. Then we build our layers. It’s like making a tasty puzzle. Ready? Let’s begin.

Step 1: Heat your oven to 400 degrees. Chop the cauliflower, bell pepper, and red onion. Make the pieces small. Toss them in a bowl with oil, salt, and cayenne. My tip? Use your hands to mix. It feels wonderful.

Step 2: Spread those veggies on a tray. Roast for 20 minutes. They should get little brown spots. Let them cool. Now, grill your corn. I use my old stovetop grill pan. Strip the kernels into a big bowl. It’s a fun, messy job.

Step 3: Add the roasted veggies to the corn. Throw in the avocado, taco spice, and lime juice. Mix it all up. (Hard-learned tip: Add the avocado now. It gets creamy and holds everything together.) Taste it. Does it need more lime? You decide.

Step 4: Warm your tortillas in a dry pan. It makes them soft. Spray your baking dish. Layer 4 tortillas first. Then add sauce, then the veggie mix. We do this twice. It’s like making a lasagna, but with tortillas!

Step 5: Top with the last tortillas and more sauce. Add the baby spinach. Pile on the rest of the veggie mix. Now, the cheese! Use all of it. Drizzle the last bit of sauce. Bake for 10 minutes. Wait for that bubbly cheese. What’s your favorite melty cheese? Share below!

Step 6: Take it out. Be careful, it’s hot! Garnish with jalapeño, spring onions, and parsley. Let it sit for 5 minutes. This helps it set. Then, slice and serve. I promise it’s worth the wait.

Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Vegetarian

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change. Here are some ideas from my kitchen. Try one next time.

Black Bean Fiesta: Add a can of rinsed black beans to the veggie mix. It adds protein and makes it extra filling.

Sweet Potato Swap: Use roasted sweet potatoes instead of cauliflower. It adds a lovely sweetness. My grandson loves this version.

Breakfast Enchiladas: Use scrambled eggs in the layers. Top with cheese and bake. Perfect for a lazy Sunday morning.

Which one would you try first? Comment below!

Serving It Up Just Right

This casserole is a full meal. But I love adding little touches. A simple side salad with lime dressing is perfect. Some cool sour cream on the side is nice too. It calms the spice.

For drinks, I have two choices. A cold glass of horchata is so refreshing. The cinnamon flavor dances with the spices. For a grown-up treat, a light Mexican lager works well. It’s crisp and clean.

Which would you choose tonight? The horchata or the lager? I think I know my pick. I’ll put the kettle on for tea, too. There’s always room at my table.

Keeping Your Enchilada Casserole Happy

Let’s talk about storing this cozy dish. First, let it cool completely. Then cover it tight. It will keep in the fridge for about four days.

You can freeze it for later, too. I cut it into single portions first. I wrap each piece in foil, then put them in a bag. This way, you can grab just what you need.

To reheat, use your oven. Warm it at 350 degrees until bubbly. The microwave works, but the tortillas get soft. I learned that the hard way once!

Batch cooking saves busy nights. Making two is just as easy as one. One for now, one for the freezer. This matters because a good meal is a gift to your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our cooking needs a little help. First, soggy tortillas. Always warm them first. It makes them flexible and strong. I remember skipping this step once. What a messy lesson!

Second, watery veggies. Roast them until they have nice brown spots. This removes extra water. It also makes the flavor deeper and sweeter. Good flavor builds your cooking confidence.

Third, not enough sauce. The layers need to be moist. Don’t be shy with that enchilada sauce. A dry casserole is a sad casserole. Getting the moisture right matters for every bite.

Which of these problems have you run into before?

Your Questions, My Answers

Q: Is this gluten-free? A: Yes! Corn tortillas are naturally gluten-free. Just check your enchilada sauce label to be sure.

Q: Can I make it ahead? A: Absolutely. Assemble the whole dish. Cover and refrigerate it for a day. Bake it when you are ready.

Q: What if I don’t have cauliflower? A: Use broccoli or zucchini instead. Cooking is about using what you have. *Fun fact: The first enchiladas were just tortillas dipped in chili sauce!*

Q: Can I double the recipe? A: You sure can. Use a bigger baking dish. Just add a few more minutes to the bake time.

Q: Any optional tips? A: A dollop of cool sour cream on top is lovely. It balances the spice beautifully.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this casserole. It is full of color and joy. I make it for my grandkids all the time. They always ask for seconds.

I would love to see your creation. Sharing food connects us all. Please share a photo of your finished dish. Let’s build a little community of kitchen friends.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I can’t wait to see what you make.

Happy cooking!
—Chloe Hartwell.