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"I’ve had this economical vegetarian recipe for years," says Barbara Stelluto of Devon, Pennsylvania. You’ll enjoy this delicious Tex-Mex flavors, and you won't even miss the meat.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
Originally published as Vegetarian Enchilada Bake in Cooking for 2 Winter 2009, p46
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Reviewed on Apr. 08, 2013 by Bernigrl
I was looking for a one pot meal that was Vegetarian. I don't eat meat, but my teen boys do and they didn't even miss the meat. This was excellent! Thank you!
Reviewed on Mar. 07, 2012 by estancia11880
Really good! I would probably use a little more in the way of spices, but in general it was tasty. I used homemade tortillas for this(my first attempt) and it turned out fairly well. I used mild salsa, might try it next time with a smidgen of green chiles added to the salsa.
Reviewed on Dec. 26, 2011 by LarryOsburn
Excellent! Just replace the Cheddar cheese and it's vegan.
Reviewed on Mar. 12, 2011 by Sprowl
I made it as is and it is good, but next time I will add more spices as we prefer our mexican food spicy. Good dish for lent.
Reviewed on Sep. 24, 2010 by Debbie1880
This was awesome. I added chopped onion and crushed red pepper. I also added more cumin. I will make this on a regular basis.
Reviewed on Sep. 22, 2010 by Kathie 43
You would never know this has zucchini in it! My husband doesn't like zucchini but thought this was really good. I doubled recipe...used oval baking dish and baked longer...I will be making again.
Reviewed on Sep. 20, 2010 by maggieaw
Our family enjoys this sort of dinner and when I saw it was vegetarian it was a sure hit for my non meat eating grown daughter who was visiting this noon. I added a tablespoon or so of shelled sunflower seeds for an extra crunch and to complete protein. This was a very quick but delicious recipe for a September day!
Reviewed on Jan. 20, 2010 by coslowch
This was yummy! I doubled the recipe and made it in a pie pan. I used whole wheat fajita size tortillas instead of the corn tortillas and frozen shredded zucchini from my garden. Just make sure you squeeze out the water before adding it to the pan. You won't miss the meat at all!
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