Vegetarian Enchilada Casserole


Happy Tuesday everyone! Hope you’re week is off to a great start! The mornings are a bit chilly, we’re in November, and it’s finally starting to feel like Fall.

Working 5 days a week and going to school 2 nights of the week has been keeping me a very busy girl. I try to meal prep during the weekend, and one of my favorite meals to get me through the week are casseroles.

One of my favorites is this veggie casserole! It’s just a big chunk of cheesy and veggie goodness. This recipe is a quickie! It takes only a few minutes to prep and 12 minutes to bake in the oven. It’s a great clean-out-the-fridge kinda recipe too!


You can use fresh or frozen veggies and toss about anything you can find in the fridge to make this hearty and fulfilling dish. I look forward to this during lunch all the time!

What are some of your favorite casserole recipes?

xoxo, kat

Vegetarian Enchilada Casserole

  • Enchilada sauce
  • Corn tortillas
  • Mexican blend cheese
  • A mix of veggies (carrots, peas, corn, green beans, mushrooms, green onions)


  1. Preheat oven to 425F degrees.
  2. In a large baking dish, spoon a thin layer of enchilada sauce. Start layering the tortillas, cheese, and veggies. Top with extra cheese and a drizzle of enchilada sauce. Sprinkle green onions on top.
  3. Bake for 12 minutes.
  4. Enjoy.

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