Late Summer Vegetable Enchilada Pie

6 Freestyle Points 237 Calories

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 – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.Late Summer Vegetable Enchilada Pie

More Mexican inspired enchilada recipes I love are Chicken Enchilada Roll Ups, Enchiladas Verdes, (Green Enchiladas), and Turkey Enchilada Stuffed Poblano Peppers.

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.

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!

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.

More Enchilada Recipes:

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Late Summer Vegetable Enchilada Pie

6 Freestyle Points 237 calories

Total Time:1 hour 15 minutes

Prep Time:15 minutes

Cook Time:1 hour

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.

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

Directions:

  1. 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.
  2. 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.
  3. Preheat oven to 375°F.  Grease a 9 x 13-inch baking dish.
  4. 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.

Nutrition Information

Yield: 8 Servings, Serving Size: 1/8th slice

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 7
  • Calories: 237 calories
  • Total Fat: 12g
  • Saturated Fat: 5.5g
  • Cholesterol: 22.5mg
  • Sodium: 532mg
  • Carbohydrates: 23.5g
  • Fiber: 4.5g
  • Sugar: 5g
  • Protein: 16g
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Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese.

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posted August 28, 2016 by Gina
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