Red Chile Enchilada Casserole

Cari Aiken


I grew up in NM so I make a lot of Mexican dishes and use a lot of chiles in my recipes. I recently became a vegetarian, so I have been experimenting with my usual recipes and making them without the meat. In this one I was also trying to use fewer tortillas, so I replaced some of the usual tortilla layers with whole roasted chiles. It worked out great.

You can top with shredded lettuce, diced tomatoes, cubed avocado, and low- or non-fat sour cream.

pinch tips: How to Grate Cheese for Easy Clean Up





45 Min


40 Min




1/2 large
yellow onion - diced
1/2 large
green bell pepper - diced
celery ribs - sliced
baby carrots - sliced
2 Tbsp
extra virgin olive oil
1/2 c
frozen corn kernels
1/2 c
frozen sweet peas
1 can(s)
low sodium pinto beans, rinsed and drained
1 can(s)
diced tomatoes 'n jalapenos w/green chiles
1 can(s)
red enchilada sauce
white corn tortillas - 6" size
1 can(s)
whole poblanos or green chiles - rinsed, stemmed and sliced open
1 c
shredded mexican four cheese blend

Directions Step-By-Step

Preheat oven to 350
In a large skillet, heat olive oil over medium heat. Add onions, celery, carrots and bell pepper. Cook until just tender.
Add corn, peas, beans, diced tomatoes, and enchilada sauce. Heat through.
In a medium (8" or 9") casserole dish, line bottom with 1/2 the poblanos or chiles, laying them open. Spoon almost 1/2 of vegetable mix on top of chiles. Then layer 3 of the tortillas (torn to fit if necessary) on top of vegetable mix. Repeat layers once more, reserving enough of the vegetable mix to cover the next layer of tortillas, but only enough to keep them from drying out. Top with cheese.
Bake in oven for 30 - 40 minutes, or until heated through and cheese is melted.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian