Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you’re feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.
Late Summer Vegetable Enchilada Pie
Late Summer Vegetable Enchilada PieMore Mexican inspired enchilada recipes I love are Chicken Enchilada Roll Ups, Enchiladas Verdes, (Green Enchiladas), and Turkey Enchilada Stuffed Poblano Peppers.
Because of my love for enchiladas, this recipe caught my attention while paging through the Modern Potluck; Beautiful Food To Share cookbook. A beautiful cookbook with so many recipes I can’t wait to try. With the end of summer here, this is the perfect meatless dish to use up all that zucchini and corn.
I slightly modified this dish to make it lighter, by using less cheese and only two layers of tortillas and it worked out perfect. The enchilada sauce made about 5 cups total, if you want to skip the step of making your enchilada sauce from scratch. This is a great base for other flavor variations. Next time I make this, I will try a version with different veggies and maybe chicken using my homemade enchilada sauce instead (found in my cookbook). Hope you enjoy this wonderful dish!
More Enchilada Recipes:
- Cheesy Rotisserie Chicken Enchilada Skillet
- Spaghetti Squash Enchilada Bowls
- Vegetarian Breakfast Enchilada
- Chicken Enchilada Soup (Slow Cooker or Instant Pot)
- Chicken Enchilada Stuffed Zucchini Boats
Late Summer Vegetable Enchilada Pie
Ingredients
For the Enchilada Sauce (makes 5 cups):
- 1 1/2 2 to 3 dried Ancho Chilies
- 1 cup boiling water
- 1 28 oz can whole tomatoes
- 3/4 tsp kosher salt
- black pepper, to taste
For the Filling and Pie:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 jalapenos, seeded and finely chopped
- 2 tsp cumin
- 1 lb zucchini, diced 1/4-inch (4 cups)
- 2 medium ears of corn, kernels cut from cobb (1 1/2 cups)
- 1 cup canned black or pinto beans, drained and slightly smashed with fork
- 1 tbsp fresh lime juice
- 1/2 cup chopped cilantro, plus more for garnish
- 8 6-inch corn tortillas
- 3 cups reduced fat Mexican blend cheese
Instructions
- Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
- Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
- Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.
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