Vegetarian

Vegetarian Red Enchilada Casserole is for Dinner.

Vegetarian Red Enchilada Casserole takes 30 minutes to prepare.

Vegetarian Red Enchilada Casserole takes 30 minutes to cook.

Vegetarian Red Enchilada Casserole makes 6 servings.

The ingredients for Vegetarian Red Enchilada Casserole are:

1/2 Lg Yellow Onion - diced
1/2 Lg Green Bell Pepper - diced
2 Celery ribs - diced
12 Baby Carrots - diced
2 Tbsp. 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
1 can Whole Poblanos (or Green Chiles), rinsed, stemmed, and sliced open
1 cup Shredded Mexican Four Cheese Blend

Here is how you make Vegetarian Red Enchilada Casserole:

Preheat oven to 350In large skillet, heat olive oil over medium heat. Add onions, celery, carrots and bell pepper. Cook until 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, 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). 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.Cook in oven for 30 - 40 minutes, or until heated through and cheese is melted.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CARIA72.

The nutritional information for Vegetarian Red Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 312.3

• Total Fat: 13.3 g
• Cholesterol: 20.0 mg
• Sodium: 776.6 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 9.0 g
• Protein: 10.7 g

Vegetarian Red Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Vegetarian Red Enchilada Casserole is Vegetarian