red chile enchilada casserole

Name: Red Chile Enchilada Casserole
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 large yellow onion - diced; 1/2 large green bell pepper - diced; 2 - celery ribs - sliced; 12 - baby carrots - sliced; 2 tablespoon(s) extra virgin olive oil; 1/2 cup(s) frozen corn kernels; 1/2 cup(s) 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; 6 - white corn tortillas - 6" size; 1 can(s) whole poblanos or green chiles - rinsed, stemmed and sliced open; 1 cup(s) shredded mexican four cheese blend

(2 RATINGS)

135 Pinches 2 Photos

Cari Aiken

Clarksville, TN

Updated on May 24, 2011

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.

Rate

prep time 45 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make red chile enchilada casserole

Step 1

Preheat oven to 350

Step 2

In a large skillet, heat olive oil over medium heat. Add onions, celery, carrots and bell pepper. Cook until just tender.
Step 3

Add corn, peas, beans, diced tomatoes, and enchilada sauce. Heat through.
Step 4

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.
Step 5

Bake in oven for 30 - 40 minutes, or until heated through and cheese is melted.
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