It’s about time you met the vegetarian option at my family’s Thanksgiving—enchilada casserole! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed.
Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican “lasagna” was one of them. I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again).
When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. It was a hit with the whole family, and so it joined her repertoire of recipes. She makes it (or just the roasted vegetables) for Christmas and birthdays, too.
Of course, I couldn’t help but tinker with the original recipe. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does.
Watch How to Make Enchilada Casserole
I wasn’t really sure what to call this recipe—Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m leaning toward “enchilada casserole recipe,” even though this recipe calls for salsa instead of enchilada sauce. I tried it with both, but it’s easier to make and turns out better with salsa.
I hope this one’s a hit at your house! Please let me know how it turns out in the comments.
Enchilada Casserole Serving Suggestions
- Cilantro Lime Brown Rice
- Fresh Herbed Avocado Salad
- Mexican Brown Rice, as shown in these photos
- Mexican Green Salad with Jalapeño-Cilantro Dressing, or a simplified version
- Skinny Margaritas
More Mexican-ish Recipes to Try
If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here.
- Loaded Veggie Nachos
- Spinach Artichoke Enchiladas
- Sweet Potato and Black Bean Tacos
- Vegetarian Stuffed Peppers
- Veggie Black Bean Enchiladas
Roasted Veggie Enchilada Casserole
- Author:
- Prep Time: 45 mins
- Cook Time: 60 mins
- Total Time: 1 hour 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.
Ingredients
Roasted veggies
- ½ medium head of cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 2 red bell peppers, cut into 1” squares
- 1 medium yellow onion, sliced into wedges about ½” wide
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- Salt
- Freshly ground black pepper
Remaining ingredients
- 2 ¼ cups (18 ounces) red salsa, either homemade or jarred*
- ½ cup chopped fresh cilantro, plus extra for garnish
- 9 to 10 corn tortillas**, halved
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 2 big handfuls (about 2 ounces) baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Instructions
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
- Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
- When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread ½ cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
- Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Notes
Recipe adapted from Perry’s Plate.
*Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentica” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Or, make your own salsa—here’s my favorite salsa recipe—and you can really minimize the sodium content by choosing low-sodium tomatoes and keeping the salt low.
Make it dairy free/vegan: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
**Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas.
Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw.
Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days.
Change it up: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Bonnie Summer
I made this dish for my vegetarian sister, and she loved it. So did her husband. Great dish!
★★★★★
Isabelle
This recipe sounds delicious! My daughter is planning on cooking this for a potluck. How would this be reheated the best way? At 400 degrees for 20 min?
Kate
Hi Isabelle! I haven’t tried reheating it in the oven. Usually reheating is at a lower temperature, but I can’t say for sure without trying it. If you try it, I would suggest covering it so the top doesn’t get over done.
Mary Anne Simons
Love this! So delicious and nutritious! Lunch today, breakfast tomorrow.
★★★★★
Hilary
This is a fantastic recipe! Love all the veggies and it truly feels more like a lasagna (the way the tortillas cook down and somewhat feel like lasagna noodles). My meat loving husband even likes this dish – hence why it’s now in our recipe rotation!
★★★★★
bridget
Delicious! We made this last week and loved it.
The casserole seemed to lack “something” (maybe we would have liked it better with enchilada sauce), so I made an avocado crema (avocado, sour cream, cilantro, lime, garlic, salt). That really put it over the top and I highly recommend it.
★★★★★
Erica
I make it with medium enchilada sauce instead of the salsa and it’s really good. It has a nice kick.
★★★★★
June R
Can this casserole be frozen, uncooked, then thawed and cooked according to original directions?
Also, can it be frozen after cooking, then thawed and reheated?
Thank you.
Kate
Hi! I don’t have all of those details for you, sorry. I do know others have enjoyed it after it’s been frozen.
amy
Hi! Did you ever try freezing this? I was wondering the same thing!
Elise
Thanks for this simple and delicious recipe! I used fire roasted salsa and vegan cheddar shreds and served with vegan sour cream and avocado. My 2.5 year old and 8 month old girls loved it, too!
★★★★★
Leslie
Thank you for this easy and yummy recipe. Made for a perfect lazy Friday night healthy dinner!
★★★★★
Anita from Canada
Yummy! As usual, most recipes I have tried I have liked a lot!
And the other great thing is, was before I found Cookie&Kate, I would have come home hungry and just ate cheese and crackers for dinner. Now, I am more patient to wait and cook good food!
★★★★★
Kate
Oh, that makes me so happy to hear! Thank you, Anita.
Grace
Delicious and inventive, thank you!
★★★★★
Kate
You’re welcome, Grace!
Anita from Canada
Fantastic! Made in a 9×16 pan, 2 layers instead of 3 and the cooking time was about the same. I like this as much as Kate’s Veggie black bean enchiladas (and I took the time to make her enchilada sauce). This one came together a bit quicker for me, and depending on my time/mood, sometimes it’s great to layer the tortillas, rather than rolling them up.
★★★★★
Victoria
This is over the top delicious! We enjoyed it right out of the pan with no additional toppings! I used Hatch Valley 505 Green Chile Salsa. I am always impressed with your recipes! I love your book. You should write another one!
★★★★★
Kate
Thank you for your review, Victoria! I’m happy to hear that.
Courtney
This recipe was so easy, healthy, and tasted fantastic.. Even my husband liked it so much. Thank you for your creativity and simplicity. amazing
★★★★★
Kate
You’re welcome, Courtney! I’m excited you loved it.
TRICIA
Delicious dish! Thank you Kate
Megan
Can you make this dish without the tortillas? I tried the vegetarian enchiladas a week or so ago and it still was soggy when I had the left overs. . .and I don’t like soggy bread products.
Kate
Hi! Sure, but you won’t have much structure.
Eva
Did it this way without the tortillas last night. Used less salsa and less cheese. Used it as a taco filling. Tasted great!
★★★★★
Mark A Taylor
Loved the recipe and more importantly the wife did too. Will definately cook it again with maybe a bit more cheese.
★★★★★
Kate
Great! Thank you for your review, Taylor.
Kanika
Hi Kate, will it be okay if I used flour tortillas instead of corn tortillas for the recipe? Thank you!
Kate
Hi! Sure, but they tend to run larger so you may need less of them.
Hadley
Could I use frozen spinach that I thawed and squeezed the liquid out of to replace the fresh? I have some sitting in my freezer that needs a home and this sounds SO good!
Kate
Hi!I Fresh works best here, but that may work. Let me know how it turns out for you!
Marcee Gutman Ballantyne
This was sooo good! My husband asked that I make it once a week. Yum!
★★★★★
Valerie Carbell
Hi Kate: I have made this recipe twice and my family really loved it. I made it according to your recipe the first time in a 9″ square pan as you stated. However even flattening down the layers as you suggested didn’t help it was overflowing. Second time I made it in a 9×16 pan and it was perfect. Also you don’t mention the size of the corn tortillas. I used medium.
★★★★★
Carol
Delicious, like a Mexican lasagna. The whole family loved it!
★★★★★
Callie
This is DELICIOUS. Everyone at the dinner table loved it. Topped it with some green onions from the garden and some diced avocado and it was perfect. The recipe takes a bit of time to make, but I knew it would be worth it as Kate’s recipes have always been wonderful. Thank you for creating healthy but tasty vegetarian meals!
★★★★★
Kate
Thank you for taking the time to comment and review, Callie! I’m delighted you loved it.
Janine
Loved this dish!
I just noticed the sodium is 58% in your nutrition facts. Is this correct? Any suggestions to reduce?
★★★★★
Deanna
I had the same question, and I think the high sodium content comes from the pre-made salsa, the canned black beans, and the cheese. I think if you use low-sodium varieties of these items, the sodium level would be more acceptable. My husband has high blood pressure, so i try to make as many low-sodium recipies as possible.
Kate
Hi Janine and Deanna, Deanna is correct. I think the salsa is the main culprit. I based the nutrition information on Trader Joe’s Salsa Autentica. If you can find a low-sodium salsa, that would help, or you could make my salsa recipe and keep salt to a minimum (start with low-sodium tomatoes). Hope that helps!
SandyS
Made it and loved everything about it. Could only find monteray jack with jalapeño in it. Nice and not too overpowering. Instructions easy; ingredients easy. Makes a lot, so plan on freezing some for future. Lots of great flavours infused with those vegetables.
★★★★★
Kate
Wonderful, Sandy! Thank you for sharing.
Valerie Mather
I am eating leftovers for breakfast and wanted to leave a comment. This recipe is SOOO GOOOD! I followed recipe exactly, except added a little homemade taco seasoning to my roasted veggies, and used a 9×13 dish to bake, which allowed 8 large portions. I love how it’s so loaded with veggies, and has so much flavor!! I can’t wait to make again and share with other family members, as this would be a great dish to make ahead for someone who needs it.
★★★★★
Laura Pohlen
This was sooo yummy! My husband and I loved it! Only thing different I added was some pepper jack cheese. I will definitely make this again.
★★★★★
Kate
Great to hear, Laura! Thank you for your review.
Caroline
This is my new favorite dinner! So flavorful and loaded with veggies. It was delicious topped with salsa and avocado!
★★★★★
Leanne Jones-Bowen
This turned out amazing! My husband and I loved it, and it was relatively easy and switched up the usual veggies we use, which was a welcome change. I do recommend a larger dish than 9″x9″, though.
★★★★★
Keaton C
Good hearty meal.
★★★★★
Kate
Thank you, Keaton!
Jill LaVeck
Made it vegan with using plant based cheese. I used what I had on hand which was a mozzarella and parmigiana blend and reduced the cheese by half to 1 cup. It was fantastic and I shared with my sister who is also a vegan and she loved it so much they made it the following week again!! I am bringing it over to a non-vegan party today. Yum.
Kate
Sounds delicious, Jill! Thank you for sharing.
Jenna
I made this for dinner with various veggies I had on hand- butternut squash, potato, zucchini, carrot, onion, and beet. It was delicious!! Amazing recipe. I wouldn’t use the beet again in case anyone is wondering.
Krissy
Thank you for your comment because I was wondering what I could use in place of the spinach with a similar result.
Linzee McCray
Does this freeze well, and if so, any recommendations for cooking-thaw first?
Jerome
Hey Kate, I did this once and absolutely loved it! Gonna make it again this week :)
I noticed that your hommade salsa isn’t linked though. Could you do that please?
★★★★★
Kate
Best Red Salsa (Ready in 10 Minutes) here you go!
LT
I added black beans, chili powder and some charred corn and subbed enchilada sauce for salsa. Veggie mixture is fabulous! I roasted veggies one day and assembled the next making quick work of this delicious casserole
★★★★★
Louise
I’ve made this a few times, doubling the recipe and using a 9×13 pan. It is almost overflowing, but it is such a hit (even with the meat eaters),we need to have leftovers. Thanks for sharing this.
★★★★★
Kate
You’re welcome, Louise!
Angela
This was wonderful! Thanks for the recipe! Full of flavor and veggies.
★★★★★
Kerry
Love this recipe – thank you! I’ve made it twice for my family and it is a hit. What kind of square casserole dish do you have in this photo? I need a new one this size.
Thanks!
Kerry
★★★★★
Kate
Hi! It’s from Crate & Barrel. :)
Bonnie
Awesome dish! But don’t know how you got all of the ingredients in a 9in pan, I used a 9×11 and still was loaded. Only changed tortillas from corn to flour.
★★★★★
Kate
Hi Bonnie! How small did you chop your ingredients and did you use larger than called for? There are a lot of veggies, but shouldn’t have overwhelmed a 9×13 dish.
Daniel
I’ve made this 4-5 times now. So good! I use Hatch Medium or Spicy red enchilada sauce, which I think probably beats most salsas for this kind of dish, and I use more cheese.
★★★★★
AS
Delicious!! I roasted broccoli, carrots, and onions. Omitted the beans and added crumbled tempeh instead. I also made an enchilada sauce using this recipe rather than using salsa. Very flavorful and filling! https://cookieandkate.com/enchilada-sauce-recipe/
BlueJeanne
Don’t know if it was I was hungry so I made lots of roasted veggies… what I had on hand but… Wow, does this get tall. It was so satisfying. I could’ve baked it a bit longer but, like I said… I was hungry. Yum again.
★★★★★
Sandi
My entire family loves this recipe – we have it almost every week!
Kate
I love that, thank you for sharing!
Gina Vitacco Vives
Hi!
I was about to make your recipe, but I bought corn tortilla chips instead of tortillas, my mistake! Do you think they might work? I love your recipes and I have one of your books, thanks so much!
Kate
Hi Gina! I don’t think you will get the same result and will be hard to layer.
Gina Vitacco Vives
Thanks Kate!
You were absolutely right! I tried it, but it’s not the same. Next time I’ll have the correct ingredients on hand!! I might add a dollop of Greek yogurt when I serve it!
Love your book and your recipes!
Gina
★★★★★
Kp
Could I incorporate scrambled eggs somehow to make this more of a breakfast casserole?
Kate
I’m not sure about incorporating. But, you could serve some on the side.
Julie
This turned out so well! Yum :)
★★★★★
Kate
Wonderful, Julie! Thank you for you review.
Melissa
This is one of my favorite dishes! I
have made as written and love it but tonight I used lime/garlic salsa and 3 large whole wheat tortillas. Soooo good! I have recommended this recipe to several friends.
★★★★★
Kate
That’s great, Melissa!
Patsy
Great recipe – but if I want to cook this ahead and heat up on the day at what stage should I put it in the fridge please?
Kate
Hi, I recommend cooking after you assemble so the salsa and vegetables don’t release moisture as they sit.
BeckyD
It was delicious! I made it vegan and gluten-free by using corn tortillas and vegan Monterey Jack cheese. It was enjoyed by all!
★★★★★
carol thompson
It is amazing how your recipes never disappoint. This was an exceptional casserole. Absolutely loved it. So good. Thanks
★★★★★
Kate
I’m glad you enjoyed it, Carol!
Krissy
What could I replace the spinach with? My family doesn’t like spinach but likes most other vegetables. Thank you.
Kate
Hi, you could omit and increase the other vegetables some if you like.
Lucy Conway
Hi Kate,
Can this dish be made a few days in advance and then baked when ready to eat?
Kate
Hi Lucy, You can roast the vegetables in advance and then assemble it. I wouldn’t suggest assembling without baking for a few days as the salsa may make it watery as it sits.
Bekki
I made this last night. Wow, one of few dishes everyone in my family will enjoy (two daughters 6 and 8 years old included). I made it in a bigger pan 9×13, and only did two layers. It was perfect! Will definitely become part of the rotation. At a time when we’re kind of sick of all food, this was a welcome surprise.
★★★★★
Kate
That’s great to hear this one is a family favorite! Thank you for your review, Becky.
Jodi
This was delicious! I used broccoli instead of cauliflower and made your enchilada sauce instead of using salsa. Definitely a keeer!
★★★★★
Kate
I’m happy you enjoyed it, Jodi! Thank you for your review.
Karen S
Made this recipe today and it was OUTSTANDING! It does take time to get it all together but worth every minute! Wonderful flavors, excellent directions and so delicious! Thanks for another awesome recipe!
★★★★★
Kate
I’m happy you loved it, Karen! Thank you for your review.
Sheila
HI Kate,
A lot of your recipes that I make call for a 9 inch square bakig dish. Where can I find these? Most are 8 inches square.
And I love your recipes…
Thanks
★★★★★
Kate
Hi! I found mine at Crate & Barrel. Pyrex also has some.
Annika
Hi Kate,
Just wondering if red salsa is a must here or if I can replace it with something else? I have an terrible allergy to tomatoes and have only mastered a tomato free salsa verde and a tomato free version of your red enchilada sauce. Would the verde work or should I substitute the red salsa for your enchilada sauce?
Thanks so much, your recipes are always delicious!
Kate
Hi, I haven’t tried it without. You could try it with what you have used as a replacement in the past. I’m sorry I don’t have a replacement for you.
Laura leigh Shore
This is one of our favorite recipes. My daughter became a vegetarian several years ago and she’s a picky eater, so finding recipes that are healthy and taste amazing is a challenge. I do omit the onions and peppers, replacing them with vegetables she likes. The rest of our family, all omnivores, loves this recipe, too.
★★★★★
Mary
If I could give this recipe ten stars I would! It was absolutely gorgeous. I cheated and used shop bought salsa mixing hot with mild to get a lovely heat. I also made the cashew sour cream as recommended. It turned out great.
★★★★★
Kate
Wonderful, Mary! Thank you for sharing.
Mary Beth Ross
This recipe was excellent- no substitutions or tweaks needed. Highly recommend!
★★★★★
Amy
This is one of my absolute favorite meals! I’ve been a vegetarian for over 30 years and it has not always been easy to find great vegetarian recipes. This one is spectacular! So glad that I came across your recipes, I have tried many and they have all been delicious and healthy. Thank you!!
★★★★★
Kate
You’re welcome! I’m glad this one is a go-to for you.
Stacy P
Sadly this recipe wasn’t our favorite. The corn tortillas came out too mushy for our liking. I should have omitted the spinach (personal preference) and used flour tortillas instead. I would also recommend a 13×9 pan so it isn’t packed to the rim. We highly recommend the sweet potato and black bean bowl recipe from this site.
★★★
Kate
I’m sorry you didn’t love it, Stacy. Thank you for sharing your feedback.
Jennifer Snow
I made it and loved it so much, I am serving as a Thanksgiving side dish! Thank you!!!!!!
Kate
You’re welcome, Jennifer!
Kacy
This was excellent. I made it with siete enchilada sauce (one jar) and I recommend using the la tortilla green Chile corn tortillas because using the mission brand made things just slightly mushy. I would serve this to guests — it was that good.
★★★★★
Barb
This was worth the effort! I omitted the tortillas like some others posted, and made the cilantro lime brown rice to go with this and it was a wonderful blend of excellent flavors!
I also used just a quarter of a jar of mild salsa (Newman’s) and added it to one can of diced tomato w/ chillies. (added dried mustard, cumin, garlic and a pinch of smoked paprika to this mix). I didn’t drain the tomatoes so this created a nice sauce to spoon over the rice. Used just 1 red pepper and a mix of white / orange shredded cheddar. and added the cheese to the top when I removed the foil. This is a great meal for 4 people, and nice leftovers for 2!
★★★★★
Kate
I’m glad you love it! Thank you for sharing, Barb.
Janice Kenney
Hi- could I make ahead 1-2 days and then bake? Or better to bake and then reheat? Thank you!
Kate
Hi, I recommend to bake and reheat as desired.
Margo Anders
Can you tell me if this reheats well, probably in a microwave? I would be making it for someone who’s recovering from surgery and would be eating it over a few days.
Kate
Hi! I have had this leftover and it’s great. I hope your friend recovers well, Margo.
Kevin
I combined this and your roasted veggie enchilada recipe to make the casserole. Phenomenal! I did cut the cumin by 1/3
Kate
I love it! Thank you for sharing, Kevin.
Liz
This was so yummy!! My husband said it was one of his top-10 favorite dinners ever!! I didn’t have enough room for all the layers, though; is there any reason I can’t use a 9X13 lasagna pan to make it? Thanks! All of your recipes are fantastic! I’ve recommended your site to many people!!
★★★★★
Kate
I’m glad you loved it, Liz!
Sarah Thompson
I’ve made at least half of all of Kate’s recipes and so far this is my favorite. My bf loves it too. I might add jalapeños next time for fun but it’s also perfect as is.
★★★★★
Kate
Thank you for sharing, Sarah! I appreciate your review.
Jessyka
I modify this a tad since we aren’t a cilantro or bean loving family. I added corn instead and it was delish! I love that as the only vegetarian in the fam the rest of my meat eater crew loves this as much as I do!
★★★★★
Kate
I love to hear that! Thank you for your review, Jessyka.
Ann
Delicious! Even my carnivore husband enjoyed it. I will definitely make this again.
★★★★★
Kate
That’s great to hear, Ann!
Mary
I made this today and it is amazing. The ultimate in comfort food. Instead of the salsa, I made enchilada sauce (also your recipe). The sweet potatoes compliment the Mexican flavors SO well! I didn’t have cauliflower so I substituted zucchini. I know this will be a go-to meal for me. Thank you so much for a delicious and healthy recipe!
★★★★★
Kate
You’re welcome, Mary! I’m happy to hear you enjoyed it.
Maddy
Thank you for sharing this recipe. My non-vegetarian boyfriend gave it 5 stars but I felt like the sweet potato and cauliflower don’t work in an enchilada casserole and it lacked flavors. I added chili powder to try to give it more depth but it was still a bit bland.
★★★
Kate
I’m sorry you didn’t love it. I appreciate your feedback, Maddy.
CB
This recipe is excellent! I made the same mistake as others and made with tortilla chips instead of tortillas. Still great! I am going to order your cookbook when I can stop eating this!
★★★★★
Kate
I’m glad you enjoyed it! Yes, tortillas and not tortilla chips :)
Hiteshi Thakker
This was sooooo delicious!! Kate, your recipes are always a hit, esp with our toddler! I had to use a 9×11 baking dish and still turned out perfect! I mixed 1/2 enchilada sauce and 1/2 salsa, amazing. And tried the recommendation of another reviewer of adding some avocado creama, which just further elevated this amazing dish. Thank you for all of your fabulous dishes and advice!
★★★★★
Kate
Thank you, Hiteshi!
Hiteshi P
This was sooooo delicious!! Kate, your recipes are always a hit, esp with our toddler! I had to use a 9×11 baking dish and still turned out perfect! I mixed 1/2 enchilada sauce and 1/2 salsa, amazing. And tried the recommendation of another reviewer of adding some avocado creama, which just further elevated this amazing dish. Thank you for all of your fabulous dishes and advice!
★★★★★
Kate
Great! Thank you for your review.
Carin
If I use your yummy enchilada sauce instead of salsa, do I use the same amount as I would the salsa, or less?
★★★★★
Kate
Hi! I haven’t tried it, but you could try it. Let me know what you think!
Carin
I used the same amount as the salsa and it was delicious!
★★★★★
Kate
Thank you for sharing!
Donna
So delicious!!
Fran Trees
This was SOOOO good! I think I would have called it Enchilada Lasagna! I actually think this is my favorite or your enchilada recipes! BUT I LOVE THEM ALL!!! Thanks!
★★★★★
Kate
I love that you enjoy them all! I appreciate your review, Fran.
Saskia
Hi Kate, after using your muffin and bread recipes successfully, I finally explored what else you offer. Why didn’t I check before…lol
I made this tonight and I love how it’s loaded with veggies. I used what I had in the fridge. I like the spinach in the recipe as well. This is good for 4 large portions, so I should freeze some. Tastes delicious. It’s also nice you can prep the veggies up to 2 days beforehand. It’s simple, healthy and I’d say you wow your family and friends with this dinner. For meat lovers… some mildly spiced sausages would be great on the side I think, just a thought.
Thank you!
★★★★★
Yehudit
Hi Kate, love your recipes! Can you please include the link to the salsa recipe? Thank you!
Kate
Hi! Best Red Salsa (Ready in 10 Minutes)
Beth
This casserole is delicious! It’s my go to dinner when we have non vegetarian guests over or when I need to take a meal to a friend (after having a baby, etc).
★★★★★
Ally
Hi, this looks amazing!! I use your site every week to make my lunches for the week!
I am trying to keep sodium low and want to make my own salsa. I think you meant to link your favorite salsa recipe, but it doesn’t seem to have worked. Can you please share? Thank you!
Kate
I love to hear that, Ally! Thank you for your review. Best Red Salsa (Ready in 10 Minutes)
June
This recipe turned out super good. My hubby and I were thankful to find such a good recipe. I have made several times now and always with whatever vegetables I have on hand.
★★★★★
Kate
Wonderful, June! I appreciate your review.
CC
Love this recipe. It’s very adaptable. I have made several times using a bag of frozen cauliflower instead of fresh, which, where I live is often very expensive.
I add more cumin, and a dash of cayenne to the roasting vegetables.
I have also subbed winter squash for the sweet potato, it’s all about what I have on hand on vegetable roasting day. And, vegetable roasting day is always separate from compiling and baking day. :)
Today, I made it with your enchilada sauce instead of salsa, since I didnt have any.
★★★★★
Kate
Thank you for sharing, CC! I’m glad you love this and my enchilada sauce.
patti sjostrand
Superb!!! Love #cookieandkate recipes!
★★★★★
Kate
Thank you, Patti!
Cindy
Amazing, delicious! I love your recipes. Not sure how you got this one to fit in a 9″ square pan? I saved this recipe and have made a few times and changed the dish to a medium rectangular pan so I had more room to work in.
★★★★★
Kel
It’s in the oven! Can’t wait to eat . I love all your recipes. I’ve always have good supply of your veggie burgers in the freezer. Your pizzas are a staple . Your the best!
★★★★★
Kathy
Our family has LOVED everything I have made from your cookbook & website. An observation I have made is…..when you choose to double (or triple) a recipe, the size of the baking dish does not change. It would be helpful to mention the size you’d recommend. Thank you!
Kate
Thank you for your feedback, Kathy.
Lacey
Loved, loved, loved this recipe. Can’t wait to try another recipe of yours!
★★★★★
Kate
Be sure to tell me what you think! I appreciate your review, Lacey.
Barbara
Loved this recipe! I used the homemade enchilada sauce instead of salsa. I made it for a pot luck at work and it was very popular on Cinco de Mayo! I was worried about the reheating because we only have a microwave but it worked just fine! I just eliminated the cheese for myself (I am vegan) no substitute and it was really delicious because of the wonderful veggie flavor! Cookie and Kate are always my go to – very reliably great!
★★★★★
Kate
Thank you for sharing how you made it! Enchilada sounds nice here. I appreciate your review, Barbara!
Lindsay
Hey hoping you can help…whole foods had no jarred salsa, only expensive fresh, so I picked up enchilada sauce instead. Will that work here??
Kate
Hi Lindsay! I know others have used enchilada sauce and didn’t mind the results. Let me know what you think!