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Vegetarian Enchilada Casserole

Published Tuesday, 27 August, 2019 by National School of Internet Marketing Delhi

Cheesy Vegetarian Enchilada Casserole / Serves: 6 / Nutritional info: Per Serving: 506 calories; 34.6 g fat; 28.3 g carbohydrates; 23.4 g protein; 96 mg cholesterol; 763 mg sodium.


  • 1 (8 ounce) package sharp Cheddar cheese cubed
  • 2 cups shredded Mexican cheese blend
  • 1 (3.8 ounce) can sliced black olives
  • cooking spray
  • 1 (16 ounce) can green chile enchilada sauce
  • 1 onion chopped
  • 10 (6 inch) corn tortillas cut into quarters


Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.

Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

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  • Ideal for summer, but equally delicious in Fall.