Vege Enchilada Casserole Recipe

Name: Vege Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 oz frozen chopped spinach thawed with most of moisture pressed out(or 3 10 oz. boxes); 1 lb. of sliced fresh mushrooms; 1 yellow onion diced; 1/2 jalapeno pepper diced fine; 1 30 oz. bag of frozen hash browns (fat free preferred); 48 oz. enhilada sauce (red or green); 2 tsp cumin; 2 Tbsp chili powder; 18 corn tortillas; 8 oz. diced green chilis; olive or vege oil for saute and preparation of casserole dish

Servings: persons

32 oz frozen chopped spinach thawed with most of moisture pressed out(or 3 10 oz. boxes)
1 lb. of sliced fresh mushrooms
1 yellow onion diced
1/2 jalapeno pepper diced fine
1 30 oz. bag of frozen hash browns (fat free preferred)
48 oz. enhilada sauce (red or green)
2 tsp cumin
2 Tbsp chili powder
18 corn tortillas
8 oz. diced green chilis
olive or vege oil for saute and preparation of casserole dish

1
Preheat oven 425 degrees.
2
Saute onion, mushrooms, jalapeno until soft then add spinach and saute until all warm. When done set in aside vege mixture in large bowl.
3
Saute potatoes with cumin and chili powder until some of potatoes are slightly brown and all are soft.
4
Put potatoes and diced green chilis into bowl with vege mix and stir to combine well.
5
Prepare 9 x 13 dish with oil to prevent sticking.
6
Layer bottom of casserole with 6 tortillas.
7
Cover with 1/2 vege/potato mix.
8
Cover with 1/3 of sauce.
9
Cover with 6 more tortillas
10
Cover with rest of vege/potato mix
11
Cover with 1/3 of sauce.
12
Cover with last 6 tortillas.
13
Cover with remaining sauce.
14
Bake in oven uncovered for 30 minutes or more (should be bubbling some on edges and golden brown on top when done).
15
Let set for 15 minutes before serving.

487

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 32 oz frozen chopped spinach thawed with most of moisture pressed out(or 3 10 oz. boxes), 1 lb. of sliced fresh mushrooms, 1 yellow onion diced, 1/2 jalapeno pepper diced fine, and more.

Yes, Vege Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vege Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions