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.
Kathleen Hegenberger
This recipe tastes amazing! My daughter recommended cookie and kate and gave me this recipe. I have ordered the cookbook…..definitely trying to eat more plant based/vegetable meals and this recipe was a great start. Can’t wait to try more.
Kate
Thank you so much, Kathleen! This is so kind of you. I’m excited for you to see the book!
Amy Yapaola
Hi Kate,
This will be the second time making this recipe. Very Yummy!
I need to make this recipe for 16 people. Can I double ingredients?
Just made vegan lentil soup and family loved it. I love cooking but it is so much easier cooking with recipes from great chefs!
Thanks for all your delicious recipes!
Amy
Kate
Yes, this should work out just fine when you double the ingredients!
Susan
Amy,
Recipes can always be doubled.
Audra
LOVE this! So yummy! My son has a GI syndrome, and can’t eat dairy, soy, wheat, or oats. I made this gluten free and used the cashew sour cream. SO good! The cashew sour cream was perfect and not too dry. Thanks for this great recipe!
Kate
Oh, I’m so glad this fit your family’s needs, Audra!
Mary H
I’m new cooking. This recipe was very easy in both ingredients and steps/layout! That said, I made a big mistake by following it to the letter: I didn’t drain my salsa. As a result my lower 2 tortilla layers are very, very soggy and falling apart.
My only changes were using frozen butternut squash instead of sweet potato, and I completely omitted the cilantro. Still delicious, but next time I’ll make sure it’s not drowning in juices!
Kate
Well, I hope it still tasted great, Mary! Let me know if it goes a bit smoother next time.
Lauren
I messed up a few of the steps but it still turned out delicious. This is one of the tastiest meals I have made.
Kate
Awesome! I’m so glad it worked out, regardless of your mishaps.
Elizabeth
I can see why this became a staple holiday dish in your family! It’s delicious! We tried this last night for the first time and were blown away! Both of us took it for lunch today and I can’t wait to eat it again.
Kate
I’m so glad, Elizabeth!
Philip
Dear Kate, from a beautiful island off the south of Australia called Tasmania I am writing to thank you for this recipe. We have tried several others with great success as well. We are an island that produces some of the worlds finest produce and I hope you will visit us one day. 40% of our State is natural world heritage. Thank you again we love your work.
Kate
So wonderful to hear from you, Philip! I’m hoping to travel more, and I’ve added Tasmania to my list of destinations! You’re so lucky to have such fresh, delicious produce. Thanks so much for reading!
Julie
My husband and I loved this dinner!! It was so delicious!! This was our first meal we have tried from your site and we can’t wait to try more!!
Kate
I’m so glad the first try was such a hit, Julie! Let me know which other recipes you try.
Erin M.
I made this for dinner last night and it was so good! I loved the roasted veggies and I’m pretty sure my husband did too since he ate half of them off the pan as I was assembling the dish! I had some fresh corn so I threw that in with the black beans. Thanks for a great recipe!
Kate
Awesome! It sounds like the two of you enjoyed it. :)
Sean
It was amazing, I changed the sweet potato out for red potatoes since that was what I had and threw in poblanos and green and yellow squash since I had some in the fridge, my husband loved it. I might get him on the vegetarian train yet.
Kate
Yes! This one is so good for using whatever you have on hand. I’m so glad the two of you enjoyed this, Sean!
Brenda
Another awesome recipe, Kate. You have a true gift!! We have a border collie-black lab mix and she also loves veggies! Do you have any dog-friendly recipes?
Sandy
I made this today. AMAZING! I can’t wait to try your other recipes!
Kate
Great! Thanks, Sandy.
Kiara
This was so delicious! It took quite a while to make, but it was worth it. It’s so flavorful, and I love that it’s full of veggies. Yum!
Kate
Yes, this one is a Put-On-Your-Favorite-Audiobook-Or-Podcast recipe, for sure. Lots of prep to do, but I’m glad it was worth it!
Sofie
I just made this tonight for my whole family. It was a hit! So much easier to assemble than I was expecting as well. I don’t believe we ended up using as much cheese as the recipe indicated and omitted the spinach but it still tasted great! I paired with a simple cilantro lime sweet corn salad. Would recommend fresh cilantro and used medium store-bought chunky salsa.
Kate
Thanks, Sofie! That salad sounds delicious, too.
Tracy
Hi Kate,
I made your lentil soup and fell completely in love with it so I’ve been going through and trying your other recipes and am never disappointed. This one looks amazing but I’ve looked everywhere and can’t find corn tortillas and saw in the comments that the flour ones don’t work. Any suggestions for a substitute. Wanted to make for my new brother in law tonight who is Mexican and think he’d love it too.
Thank you for sharing all these yummy recipes :)
Amanda
Absolutely amazing! Will be making this again this weekend!
Kate
Awesome! Thanks, Amanda!
Spooky
I made this! Exactly as instructed. Light on the cheese a bit. Accompanied by the Mexican brown rice, a few florets of steamed broccoli, and a Boulevard IPA. All was magical and delicious.
My wife was happy.
I was happy.
The cat was happy. Well…content. Momentarily.
Krithika
Finally made this recipe, it’s delicious and filling! It didn’t take as long as I thought to make, but I recommend roasting the veggies a day before just to spread the work.
Personally I’d like some more heat in the dish. Between the tomatoes in the salsa and the sweet potato, the overall flavor was a bit sweet. The next time I make this, I think I will sprinkle some pepper flakes on the salsa layers. Or I might replace one salsa layer with a spicy chimichurri to up the spice and add some more flavor!
Overall, a great recipe that packs really well for lunch!
Vicki
I haven’t made this yet, but I’m planning on bringing it to a friends house when I’m staying over for a few days. Has anyone tried freezing this?
Thanks!
Sheree Swanson
I have this all assembled and ready to go in the oven for dinner and can’t wait! You had me at roasted sweet potatoes, lol. I ended up using broccoli instead of cauliflower and since I’m vegan I made a creamy cheese sauce out of nutritional yeast and I can just tell it’s going to be divine! Thanks so much for the recipe!
Kate
You’re welcome, Sheree! I hope it turned out as you hoped.
P Fugate
Loved this recipe! I can’t eat onions, so I left that out and used a whole head of cauliflower (it was small). I also used 2 jars of salsa instead of 18oz, left out the cilantro (don’t like the taste), used tortilla scoops instead of corn tortillas and also left out the spinach. I used a casserole dish that was just a little smaller than 13×9″ – it has the best aroma and taste! Sharing with friends and will definitely make again.
Kate
Hooray! Your version sounds delicious, P. Thanks!
Rach
I made this recipe for dinner this evening (following a successful vegetable fried rice… I’m slowly working my way through!) – but didn’t have cauliflower so doubled up the sweet potato. It was delicious, and the recipe was very easy to follow – I am in the UK so made some conversions and swaps but found it was simple to do so. Even my veggie phobic boyfriend loved it. It was deceptively filling – so I’m looking forward to leftovers. I love the blog – and can’t wait to try more recipes. As a fellow vegetarian who has made the switch to whole foods (I also have a dog named Cookie!) this has been a great find!
Kate
I’m laughing over “veggie-phobic”! That’s too good. I’m so glad you found the conversions weren’t too annoying! Hello to your Cookie!
Kayla
Made this tonight but substituted chickpeas in for black beans and it was absolutely delicious! Definitely ate way more than I should have, can’t wait to make for family! Thanks Kate!!
Heather E.
This was so good that my husband has requested it become a weekly meal! I followed the recipe but omitted the cilantro. It was great cold for lunch the next day too!
Janet
Can you put it all together and bake it later? I have to make a dish for a grieving family and they requested vegetarian. This sounds amazing, but I think they should do the bake at home so it will be fresh when they have dinner. Have you ever done everything up until the bake and waited for a couple hours? THANKS!
Kate
Hi Janet, so sorry for the slow response. I believe that you can. My mom has made it a day in advance and baked it the following day.
Michelle
This was really delicious! I was afraid it wasn’t going to fit, but took your advice to press it down some and it worked just fine.
Also, I just wanted to send you a giant thank you. This is one of several of your recipes that I’ve tried now, and my husband – lover of bacon and the pickiest eater I know – has enjoyed every one of them! He’ll never go full vegetarian, but I’m so pleased that we eat vegetarian at least a few times a week now thanks to you and your recipes.
Your cookbook just arrived yesterday – can’t wait to dive in!
Kate
Michelle, you are so kind! I am glad you are having success with my recipes and that your husband is liking them too! Your comment and review are truly appreciated. Let me know what you think of the cookbook. I am pretty excited about it for sure!
Xica
We loved it! I was pressed for time so I sautéed my veggies (minus bell peppers since i forgot them) in olive oil, parsley and basil and a touch of lime juice for taste. I also used a cilantro salsa instead. My fiancé dug right in which says he appreciated this veggie filled dish. So far we don’t miss meat ! Thanks!
Kate
Win! Thanks for sharing, Xica.
Monika
This dish is amazing! I brought it to a Thanksgiving party. Everyone that has tried it says it is delicious. It has a really nice flavor and is full of a good array of vegetables. Thanks so much for the recipe!
Kate
You are welcome, Monika! I am glad it was a hit :) Thanks so much for your review.
Renee
I made the Vegetable Enchilada Casserole and your Mexican Rice for my meat-eating sister and brother-in-law and their family. They tend to be skeptical of my food and often provide me with some gentle teasing!
Their response to this offering of healthy comfort food,
“Your dinner was amazing!”
No teasing! The kitchen smelled delicious! Will make it again, for us this time!
Kate
That’s so great! Thank you, Renee for your comment and review. I am happy you were able to please :)
Carolyn Leighton
How can I adapt this recipe to my crockpot casserole model?
Kate
Hi Carolyn – I don’t try all my recipes this way so I can’t speak to that. Sorry!
liz
i made this with brussel sprouts instead of cauliflower and mole sauce instead of salsa and it was over the top. I tinkered with Dona Maria mole sauce adding crushed tomatoes and unsweetened chocolate and vegetable broth is proportions recommended on chowhound and it was a crowd pleaser. I love the ease of a casserole compared with rolling out the enchiladas! It took a while to put it all together, but it was worth it.
Kate
Tasty! Thanks for the review, Liz.
SANDRA
Hi Kate,
This is an amazing recipe! I love how it all comes together. So full of flavour!
I love all your recipes. I came across your blog about two years ago when I tasted one of your kale salads at a friend’s place. (Sorry, never had time to leave a comment until now.) So far, I’ve probably made about 40 different recipes (or more?) from your blog, and I yet have to cook something that isn’t delicious! You have a very sophisticated sense of taste, and in their sophistication, your recipes remind me of the recipes of a world-renowned chef Yotam Ottolenghi (“Plenty”)! This comes from a big-time cook who now also has your cookbook in her collection.
Your blog is very professional, with absolutely beautiful photography and nice stories. A pleasure to look at and read! Thank you, Kate, and keep going!
Kate
You are so kind, Sandra! I am happy you have tried so many recipes and keep coming back. I really appreciate the words and review. :)
Amy Q
Wow, this was delicious! The flavors were incredible together and we made it with all organic, gluten free and vegan goodness. My husband loves sweet potatoes and I was looking for an entree recipe, and so glad we found yours Cookie and Kate!
EJD
I made this tonight and it was amazing. I made no changes. I’m keeping this to make again. Yum.
Kate
Happy to hear that!
Caroline Mangini
Sounds delicious, I want yo make it with enchilada sauce since I got 3 cans I. My pantry and I want to use them before they get outdated. I will let you know how it turns.
Kate
Yes, please do Caroline!
Karen
I’m new to your site and this was the first recipe I tried. It was not only delicious, but beautiful! I was even to sell my husband on this meatless meal – he loved it!
Question for you Kate – do you think it is freezer friendly?
Kate
Welcome, Karen! Thank you so much. I haven’t tried freezing all my recipes, but I do know that some readers have tried and it has worked out well.
Nicki
Always struggling to find fresh ideas for my vegetarian daughter. ..this looks amazing!
In the oven now!
Kate
What did you think, Nicki?!
Nicki
Love the chunky vegetables. ..would use less onion…I am not a big fan …ran out of cheese which would have been a great add on…otherwise would recommend!
Julie
My husband and I love this recipe!
Kate
Wonderful! If you would like to leave a star review, I would appreciate it. :)
Julie
Definitely 5 stars!
JoAnne Baldwin
Just made this and absolutely loved how easy it was to layer rather than roll. I opted for the hatch chile salsa at Trader Joe’s and subbed carrots for cauliflower. Great textures, loads of veggies–I’ve got a new recipe that will be definitely replacing all my enchilada standbys!
Kate
That’s great! Thank you, JoAnne.
Shannon Murphy
I made this and it was amazing! Definitely a new favorite. I used a smokey salsa per the suggestion and I feel this put it over the top!
Ways I varied:
I sprinkled a little quinoa to make it more filling.
I used a rectangular casserole dish and only did two layers, still worked proportion wise.
I found a great cashew milk cheese at the store and used this to keep it vegan. I think you could leave out the cheese all together and it would still be fantastic.
Other notes:
When you cut up all your veggies it looks like a lot, but they cook down. Meaning, once they’re all roasted, the volume is much less.
Thanks for this great recipe. I had a vegan/ soy-free couple over for dinner and while it satisfied my guests, it was also tolerated (maybe enjoyed?) by my very picky husband.
Kate
Thank you, Shannon for sharing! I love hearing how you make it your own.
Kayla
Kate, I just made this dish today for a party of 19! I doubled everything, of course. It was a hit- SO GOOD! I actually cooked the beans in a crock-pot with some good spices before I made the dish, which was a great idea. I am dairy-free, so I made half of the dish with vegan cheese and the other half with dairy cheese (for my friends). I think the sweet potato is what did everyone in. Mmm good. Thanks for the awesome recipe!
Kate
That’s a large party! Go you, Kayla. Thanks so much for sharing and for your review.
Kimberly
I recently came across your cookbook after my friend recommended it to me and have fallen in love with your recipes. I have made your roasted sweet potato and black bean enchiladas several times! I was just browsing through your blog the other day and saw this recipe, and decided to try it out last night and it was very good! We just ate some leftovers heated up with a fried egg and plenty of hot sauce on top, and it was a delicious savory breakfast! Thank you!
Kate
Well thanks so much for your support, Kimberly! I really appreciate it.
Shayla
Made this last night for my lunches during this work week… so glad I did. The taste is perfectly comforting, without that weighted down feeling I get with usual enchiladas. I did a mix of half salsa, half enchilada sauce… and loved it.
I’m off to comment on another one of your breakfast recipes- it was cooking day yesterday in snowy Oregon- can’t thank you enough for all the yummy recipes! :)
Kate
Great one for leftovers! Thanks for taking the time, Shayla.
Rhonda
Sooo delicious! The vegan cashew sour cream was spot on in this recipe (I love it in lasagna too!) and the flavours were amazing.
Anjana
Loved it! Came out real good! Thanks
Hhhh
Love it! Serving it at large family dinner along side my usual offering of enchiladas with meat. Sure this will be the favorite dish tonight.
Cat
This is a super filling, super dense casserole that is packed with nutrition and is gluten free! I only made it once, but I definitely plan to make it many more times. I served it without rice — the casserole is super filling just by itself!
mara
Thanks for the review, Cat! I’m so glad you enjoyed it!
Renee DeLeon
Roasting veggies allow the individual flavors to come forward like nothing else – this sounds like a terrific method for veggie enchiladas!
Kate
Thanks, Renee! I hope you enjoy them!
Lindsay
First time reader and stumbled upon this recipe from another blogger I follow. I made this two night’s ago for dinner and it turned out incredible – I’m still eating (and enjoying!) leftovers.
A few notes on changes I made:
– I used parsnips instead of cauliflower as its not my favorite. The parsnips worked really well in the recipe. They added a subtle sweetness that balanced the flavors really nicely.
– For salsa, I used Whole Foods Chipotle salsa and it was delicious.
– I was thinking of adding corn next time I make it and/or serving with fresh guac. YUM!
Fabulous recipe and a new family favorite. Thank you!
Kate
Welcome, Lindsay! Thanks for sharing how you made it work for you. I appreciate the review.
Shelly L
Loved this! Great recipe!Shelly
Kate
Thank you, Shelly!
ErikB
Every recipe I’ve made of yours, Kate, has been a 5 Star. A few are a 6. This dish is a 6!
For the “jar” salsa I used Paul Newman’s Farmer’s Garden Salsa, which went very well with this dish. I used an 8×12 pan, which is slightly bigger than the 9×9 you suggested, and glad I did. It barely fit in that pan (I think my store sells larger sweet potatoes and sweet yellow onions than yours.) My wife said this is a new instant favorite!
Headed to Instagram to post photos. Thanks, Erik
Kate
I wish 5+ stars was an option! Thanks so much for the comment and review. I will take a look at instagram!
ErikB
When we had leftovers, we spread pico de gallo and sour cream on top, which made it even better! (My wife put on Stonyfield Farms 0% Greek yogurt)
Lori Koefoed
Another delicious recipe to add to the rotation! I used a block of pepper jack cheese which was languishing in my fridge, and it turned out great. I love the earthiness of the roasted veggies with the freshness of the cilantro…mmmm. Even my somewhat picky daughter enjoyed it (btw, she thinks Cookie is adorable). As someone who is gluten-intolerant and striving for a whole food, plant-based diet, your blog is a godsend. Thank you!!
Kate
Yes, pepper jack would be great! I’m glad the recipes work so well with your families needs. It’s something I try to keep in mind! Thank you, Lori.
Sharon
hi Kate
I’d like to try this recipe but for a larger crowd – using a 9 x 13″ pan. Any suggestions for increasing ingredients? Should I just try upping everything by 50%?
Thanks.
Kate
Hi Sharon, I’m sorry for the slow response! Yes, I think that’s probably the best strategy. Please let me know how that works out for you if you have the chance!
Sharon DeMark
I did increase some of the veggies (the whole cauliflower and I added a bunch of baby kale) and found that I had plenty for a 9 x 13. We had only one vegetarian/gluten free person, but all 6 of us loved it and didn’t miss the meat nor the wheat!
Alyssa
This couldn’t be more delicious! Instant new favorite, thanks for sharing, Kate!
Kate
Perfect! You’re very welcome, Alyssa. I appreciate the review.
Paige
Made this last night and totally loved it! Multiple times over dinner, we kept remarking on how good it was. :) We did the cashew cream recipe as recommended instead of cheese and threw in Trader Joe’s soyrizo and a drizzle of chimichurri on top. Other than those additions, I stuck to the recipe and will definitely be making this again and again! Yum!!
Kate
Sounds delicious! Thank you, Paige. I appreciate the star review.
Susan A
I just made this and it is delicious! The sweet potato and cilantro bring it together in the best way. I subbed broccoli for cauliflower and served it with some Spanish rice and a dollop of sour cream. Whenever I have a little extra time to prep the veggies, I’ll be making this for dinner!
Kate
I’m happy you think so too, Susan! I appreciate the review.
Gabby
I’m not a vegetarian by any means but every time I try to eat more veggies and look for inspiration, I come back to your blog. I’ve never been disappointed with recipes you create. Thank you for being my source of absolutely delicious meatless dishes!!
Kate
I’m happy the blog provides you inspiration, Gaby! You’re so welcome and thanks so much for your review.
Tari Linnear
Thanks for sharing, love this!
I made a few substitutes; cashew sour cream instead of cheese, warmed the corn tortilla, baby kale instead of spinach and green salsa. And it all came out deliciously wonderful, with great flavor and comforteyness!
Thanks again, TARI
Kate
You’re welcome, Tari!
Jody
Is it possible to make this ahead of time and freeze it?
Thanks!
Kate
I don’t try to freeze all my recipes, but I believe other readers have had success freezing this recipe. You can look through readers’ comments to get tips! :)
Rachel
Hi Kate! I’ve been trying to go more vegetarian and yours are the ONLY recipes I trust completely! Everything I’ve made from you has been outstanding. I decided I’d finally comment after making this enchilada casserole tonight–yet another winner! Thank you for making this transition much easier!
Marjorie
I made this recipe once – and then just kept making it! It’s tasty, satisfying, and delights the pickiest of eaters.
Charlotte
Is it okay to use an enchilada sauce (homemade) in place of the salsa? Do I use about the same amount for that? I am looking forward to make this soon, working on acquiring needed the ingredients now. Also, I have some low-net-carb flour tortillas; is it going to be okay to use them? Thanks!! Do you know anything about calories per serving?
Kate
Hi Charlotte! I would really recommend salsa here. You could see if other readers have tried that by searching the comments. Your tortillas should be ok. The nutrition information is below the recipe notes. Of course, this will vary with substitutions.
David Uballe
My friend loves your recipe and her friends want it. I copied her facebook post she had picture and all , Thank you for such a great recipe !!
Loretta Vande Krol
September 16 at 5:12 PM ·
Finished product .
OMG…. So flippin’ delish and healthy!!
Thank you for the recipe David Uballe.
Kate
Thank you!
Allison
I first had this recipe when it was made for me by my friend (we’re both fans of Cookie and Kate). After reading some of the comments that it would be a good contender for freezing I decided to give it a try when meal prepping/planning last week. I had it frozen for a little over a week and took it out to thaw in the freezer for at least 36 hours. My husband and I both worked late yesterday so I just sliced and microwaved it. It was still frozen in the middle so in the future I would take it out a few days earlier (Kate said previously it is pretty dense). Anyway it tasted great! Just as good as when my friend made them for me :)
Kate
Thanks for sharing, Allison!
Kenn
To reduce carbs, I sub thin sliced zucchini. You can brown on a cookie sheet to remove some moisture.
Kate
Thank you, Kenn for sharing!
Andrea Walker
Amazing! So flavorful and satisfying in the fall months. I always know that a recipe from Kate’s site will turn out great. I did sub brown rice tortillas to see how it would go and they got super mushy. I’d stick with the corn tortillas she recommends
Kate
I appreciate the compliment, Andrea! Thanks for your review.
Connie Moultroup
I’m vegan, but this looks sooo delicious, I’m gonna try it!!! I’m actually excited to do so!!!!!
Kate
Let me know what you think, Connie!
Connie Moultroup
U just made this recipe. Actually 2 casseroles. One with red salsa and the other with tomatillo salsa. AND organized it! I used vegan (Daiya) cheeses and it looks and smells wonderful!!!! The casseroles are for a church “Mexican” supper!!! Thanks for the recipe!!!!
Kate
You’re welcome!
Vickie
I have made your black bean enchiladas and they were very tasty. This casserole sounds divine.
I’m really excited to try this recipe. Since I eat dairy I may add cottage cheese to the cheese blend to give it a creaminess. I like the idea that another person left—to add fire roasted tomatoes to the salsa. Yum.
Kate
Thank you, Vickie!
Vickie Ebinger
I made it and am still loving it. It actually tasted better the next day!
Suzette McFarland
I’m sorry Kate, but I need to give this recipe a 3. I made it EXACTLY per your instructions (which are not fully complete as you’re missing cook temperature in one section). This recipe tasted super bready to both my household and I. My suggestion is to tweak this recipe pan frying the tortillas BEFORE putting them into the casserole since they don’t cook and you’re basically eating uncooked tortillas. The vegetables were awesome and I would have eaten them alone since the uncooked tortillas ruined it for us. Also, it was dry with not enough salsa and cheese. One I added the extra salsa and cheese it didn’t seem as bad.
Kate
Hi Suzette, very sorry to hear that you were disappointed by this recipe! The cook time, however, is not missing from any of the steps (present in step 1 and step 4). I’m not sure where the bready flavor came in, since there’s no bread in this recipe. Perhaps your tortillas were made with some regular flour in addition to corn? Brands do vary. I really love this recipe exactly as written and I’m sorry you disagree! Would love to hear from you if you try other recipes.
Carol Cooper
This is the best enchilada casserole yet, thank you! I doubled it and put it in a 9×13 pyrex dish. Everyone loved it roasted sweet potato, cauliflower, and spinach with black beans, all favorites of mine. We had it for dinner and had left overs for lunch the next day. Will absolutely be making this again.
Kate
Thanks for sharing, Carol! I’m glad you really liked it.
Susan
This was delicious! We used the cashew mix instead of cheese because we’re vegan and it was amazing! Thank you so much!
Kate
You’re welcome, Susan!
Heiba
This looks delicious! I love coming across recipes that involve a ton of lovely ingredients piled up and baked. This looks so easily assembled and enjoyable. Thank you, Kate!
Kate
Let me know what you think!
Bill B
Made this for dinner tonight and it was AMAZING! Can’t wait for leftovers tomorrow after it’s had time to “blend” in the refrigerator overnight. I only ended up needing 8 corn tortillas, as I used a deeper 3qt. Pyrex dish that was about 10″x8″. This was a HUGE hit with the family!
Kate
Thanks for sharing, Bill!
Lynne
Wow, this turned out really good. Used purple Okinawan sweet potatoes and Safeway O Organics mild salsa. Only thing that surprises me is how anyone fits this in a 9×9 pan…even a deep one. Used a 9×13 pan and it was full to the top. This one is definitely a keeper….
Kate
Thanks for sharing, Lynne!
Nicole Singstock
Made this last night and it was delicious. I didn’t have cauliflower and I used butternut squash instead of sweet potato and it turned out great.
Kate
Thanks for sharing, Nicole! I’m glad you loved it.
Lee
Hi, excited to try this. I don’t like beans, do you know anything else I could add for protein? Do you think cooked shredded chicken would work? Thanks so much !!!
Kate
It should, but I’m a vegetarian so don’t have more specifics for you. :) Sorry!
Ana
Made this recipe last night as written (using 2 cans of beans). It was delicious! Told my mom about this healthful recipe, showed her the beautifully colorful dish via FaceTime, and she insisted on having the recipe. Best of all, it tasted even better today! Thank you so much, Kate!
Kate
That’s so fun, Ana! Thanks for sharing.
Angela
I made this for my family’s 2nd Christmas celebration . I used your enchilada sauce recipe instead of salsa. It was very tasty. I will make it again.
Kate
Sounds delicious! Thanks for sharing, Angela.
Kara
This is so delicious! A great way to get in lots of veggies. I topped with sliced avocado and hot sauce since the salsa I used was mild. Will definitely make this again and again.
Kate
Thank you for sharing, Kara! Yes, a great way to get a lot of veggies. :)
Nancy Tacke
Made two of these today, one for my family, and one for a friend who is in need of some prepared meals this week. I followed your suggestion to up the protein by doubling the amount of beans. For a lite accompaniment, I mixed a spoonful of plain, no-fat Greek yogurt with a little of the leftover salsa. I also made your Mexican Brown Rice (15 minutes in my Instantpot) The flavors were a wonderful, and the veggie power was intense! Loved this and will definitely make it again and again and again…..
Kate
You’re so sweet to make this for your friend! Love the rice side, delicious! I appreciate the review, Nancy.
Joseph
This was soooo GOOD! Thank you for an awesome recipe that was easy to follow for this newbie cook. I did add some diced green chiles for added flavor but it would have been just as excellent without. I love your website, I am new to cooking vegetarian and your recipes and easy to follow instructions are really helping me build confidence.
Kate
I think that is a great addition, Joseph! Thank you for sharing. I’m happy to hear you are enjoying the blog and that my method is easy for you to understand.
Martha
Another great vegetarian recipe that I can add to our weekly dinners! I used medium heat Kirkland salsa (what I had on hand) and it was a bit much for my son so next time I will make sure to use mild salsa. Other than that, this is a great recipe!
Kate
I’m glad you liked it, Martha! Thank you for your review.
Lauren Bachtel
This recipe is amazing! I substituted the soft corn tortillas with hard corn tortillas and assembled after the veggies had baked together with the cheese and sauce. The crunch was pretty awesome. I also opted for an enchilada sauce instead of the salsa.
Kate
Thanks for sharing, Lauren!
Delisa
Is that 1332m of salt in one serving our the entire enchilada casserole?
Delisa
Is it 1334 grams of salt per serving?
Kate
The nutrition information is by serving.
Susan
This recipe is delicious and easy! Made it tonight and my husband gave it 2 thumbs up. I followed the directions exactly. Then because I had a lime sitting on the counter I squeezed that over it right before serving. We also added a dollop of sour cream but it would be delicious without it too! Really cannot say enough about how good this was…and you can individualize it for guests by putting out bowls of extra hot salsa, additional cheese, avocados, sour cream or just serve it as it is. yummy!
Kate
Two thumbs up, I will take it! Thanks for sharing, Susan.
Hilary S. Laing
This was delicious! What a nice alternative to heavy meat based enchiladasI have made enough of your recipes to now think I need to get a 9×9 pan, as I always use an 8×8 pan, and the ingredients barely fit.
Kate
I’m glad you really enjoyed it, Hillary!
olivia
YUM! made this recipe tonight for the first time and it was fantastic! trying to eat more veggie recipes and i’m so glad I found this one :) thanks for all the wonderful inspiration!
Kate
I’m glad you enjoyed it, Olivia! I appreciate the review.
Kelly
Five star home run!
Kate
Thank you, Kelly!
Michele Baxter
Simply delicious, I made the enchiladas for my daughter who is a vegan, I just substitute the Monterey Jack cheese for a vegan cheese, was out of this world the flavour and the bright veggies that was used. I added some garlic to the vegetables before roasting them added some more spunk:) Thank you for your wonderful website makes me hungry just reading all the recipes. I stay in South Africa and its sometimes difficult getting the ingredients that you mention in your recipes. But I google alternatives to use in stead and its turns out real good and pretty amazing dinners.
Kate
I’m glad you were able to enjoy these vegan! Thanks, Michele.
Susan
Hi! I am very interested in trying this recipe but have a couple of questions. If I am using raw corn tortillas (the ones they sell at Costco) do you think I need to cook them first before assembling the casserole? Also, I am thinking of omitting the sweet potatoes to make the casserole lighter. Would this compromise too much on the flavor? Thank you!
Kate
I’m not sure what you mean by raw corn tortillas as I only see ones already baked at the store. They should be baked, not in dough form if that makes sense? I wouldn’t suggest leaving out the sweet potatoes. If you do, you may need to adjust the other ingredients.
Susan
Thank you! I will go ahead and grill them before putting in the casserole. In reading other enchilada recipes, some call for frying the tortillas in oil before assembling
Susan
I just asked a question about whether raw corn tortillas need to be cooked before adding and leaving out sweet potatoes but forgot to ask whether this can be assembled in advance (like one day before) and then baked on the day? Thank you!
Kate
I haven’t assembled it in advance, but others may have so check the comments. I think it should work, but I would be hesitant of it being a little watery sitting with the ingredients included.
Marissa
Just made this meal and it was incredible! Rave reviews from my family and meat loving boyfriend! This recipe will definitely become a part of my rotation. This is the first recipe of yours I have tried and I am so impressed. Can’t wait to try more! Thank you!
Kate
Hooray, Marissa! I’m happy to hear it.
Kim Gehrke
I lov this so much! It was so good. This will be in my regular food rotation from here on out. Thank you!
Kate
You’re welcome, Kim!
Amy W.
This recipe is fantastic. Made twice now with just one substitute, butternut squash instead of sweet potatoes. We get a winter’s worth of squash every fall and I was tired of squash soup and found this. It’s amazing on its own, but with the Mexican brown rice it is our new favorite meal. It feeds two hungry adults and a toddler with lunch leftovers for everyone the next day. I love that it keeps well. I’m going to probably start doubling it for lunches all week. Such an awesome way to get so many different veggies in. Thank you so much!
Kate
Butternut squash would be nice too! Thanks for sharing, Amy.
Terry Shields
I’m a new vegetarian (dragging my husband along with me) and this is one of the first recipes I tried. Delicious! I love roasted vegetables.
Kate
I hope he enjoys the journey, too!
Jeanne
This was delicious, and I have NO idea how you fit it into a 9″ dish! I could barely fit mine into a 9 x 13″ pan. Thoroughly delicious. Wish I would have thought to make the aji verde to accompany.
Kate
Make sure your veggies are chopped well and only the specified amount. It will bake down some in the oven. I’m glad you were able to enjoy it!
Cynthia Carpentier
I’d like to know if I can replace or just dont put spinach in it as I don’t have any and can’t go buy some.
Kate
Hi Cynthia! You can leave it out if you like. You could increase the other veggies if you want to!
Lauren W.
I was really excited to try this recipe but I’m sorry to say I was disappointed. It just tasted like vegetables and salsa and I was expecting much more flavor. Maybe it needs more spices than the just cumin and cilantro.
Kate
Hi Lauren, I’m sorry you didn’t love this one. The salsa you choose to use (see ingredient list) does make all the difference! Maybe try a different salsa next time?