Sunday Vegetable Enchilada Bake

Name: Sunday Vegetable Enchilada Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 bell peppers, diced (any color); 1 zucchini, diced; 2 cups corn kernels (fresh or frozen); 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 10 corn tortillas; 2 cups enchilada sauce (homemade or store-bought); 1 ½ cups shredded cheese (cheddar or Mexican blend); Fresh cilantro for garnish

Highlighted under: Balanced Healthy Meals Ideas

I love creating hearty vegetable dishes that bring comfort and joy, and my Sunday Vegetable Enchilada Bake is a perfect example. This recipe came to life on a lazy afternoon when I craved a vibrant meal packed with flavor. Layering fresh vegetables with corn tortillas and a rich enchilada sauce, I produced a satisfying bake that my family couldn't resist. It's a wonderful way to enjoy a plant-based meal that feels indulgent while being healthy at the same time. Perfect for Sunday gatherings or any day of the week!

Created by

Tabitha Collins

Last updated on 2026-01-12T05:45:34.782Z

When I first decided to make a vegetable enchilada bake, I knew I wanted something that would impress my guests. I experimented with various vegetables and spices, ultimately settling on a combination of bell peppers, onions, and zucchini. The key to a flavorful dish is sautéing the vegetables until they are tender before layering them with tortillas and sauce.

The use of a homemade enchilada sauce really elevates the dish; I blend tomatoes, garlic, and spices for a rich base. The resulting bake is hearty and satisfying, with each bite revealing layers of flavor that make it hard to resist going back for seconds.

        Why You Will Love This Recipe
        Colorful layers of fresh vegetables for a nutritious boost
Hearty and filling, perfect for family gatherings
Homemade enchilada sauce that adds depth and flavor

      

Choosing the Right Ingredients

Selecting fresh vegetables is key to the success of your Sunday Vegetable Enchilada Bake. I recommend using seasonal produce for the best flavor—think ripe bell peppers, tender zucchini, and sweet corn. These ingredients not only provide vibrant color but also a range of nutrients that enhance the overall dish. If you're in a pinch, frozen corn works perfectly and saves prep time, while still maintaining the dish's texture.

The cheese is another important element in this bake. I suggest using a combination of cheddar and a Mexican blend for depth of flavor. If you're aiming for a dairy-free version, consider substituting with a vegan cheese that melts well. Additionally, you can adjust the cheese quantity based on your preference; using less will still yield a flavorful dish while making it lighter.

Layering for Success

Layering is crucial in achieving a well-structured enchilada bake. Start with a thin layer of enchilada sauce to prevent the first tortillas from drying out. Make sure each corn tortilla is slightly overlapped, allowing them to soak up the sauce and maintain moisture throughout the baking process. This creates a cohesive dish where every bite is packed with flavor.

For the vegetable layers, I like to create a balanced mix each time I prepare this dish. You can experiment with adding black beans or spinach for added protein and texture. Just be cautious not to overcrowd your layers; too many ingredients can lead to excessive moisture, which may cause the dish to become soggy.

Ingredients

Gather your ingredients before you start cooking for a smooth experience!

Vegetable Ingredients

2 tablespoons olive oil
1 onion, diced
2 bell peppers, diced (any color)
1 zucchini, diced
2 cups corn kernels (fresh or frozen)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste

For the Enchilada Bake

10 corn tortillas
2 cups enchilada sauce (homemade or store-bought)
1 ½ cups shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish

Make sure to preheat your oven while you prepare the ingredients!

Instructions

Here's how to put everything together for a delicious bake.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the bell peppers, zucchini, corn, garlic, cumin, and chili powder, and sauté until the vegetables are tender. Season with salt and pepper to taste.

Assemble the Enchilada Bake

Preheat your oven to 375°F (190°C). Spread a layer of enchilada sauce on the bottom of a baking dish. Layer 3 corn tortillas over the sauce, then half of the vegetable mixture, followed by a layer of cheese. Repeat the layers, finishing with a final layer of tortillas and sauce, topped with remaining cheese.

Bake and Serve

Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Let cool for a few minutes before garnishing with fresh cilantro and serving.

Enjoy your delicious enchilada bake with friends and family!

Pro Tips

For extra flavor, add black beans or diced tomatoes to the vegetable mixture. You can also experiment with different types of cheese for varied textures and flavor profiles.

Make-Ahead and Storage Tips

This enchilada bake is perfect for meal prep! You can assemble the layers and refrigerate it for up to 24 hours before baking. Just cover it tightly with foil to keep everything fresh. When ready to bake, you may need to add a few extra minutes to the cooking time, as the dish will be cold from the fridge.

If you're looking to save portions for future meals, consider freezing leftover slices. After baking, cool the dish completely before wrapping it in plastic wrap and aluminum foil. Store it in the freezer for up to three months. To reheat, thaw overnight in the refrigerator, then bake at 375°F (190°C) until heated through, about 20 minutes.

Serving Suggestions

This Vegetable Enchilada Bake stands well on its own but can be enhanced with some delightful sides. A simple avocado salad, with lime dressing, pairs beautifully to balance the rich flavors of the bake. You could also serve it with a side of Mexican rice or black beans for a more substantial meal.

For added brightness, consider garnishing your servings with fresh lime wedges and a sprinkle of crumbled queso fresco or additional cilantro. These small additions can elevate the flavor and presentation significantly, making your dish restaurant-worthy right at home!

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the entire dish and refrigerate it before baking. Just remember to add a few extra minutes to the baking time.

→ What can I substitute for the corn tortillas?

You can use flour tortillas if you prefer, but keep in mind the flavor and texture will be slightly different.

→ Is this recipe gluten-free?

If you use corn tortillas that are specifically labeled gluten-free, then this dish will be gluten-free.

→ Can I add meat to this recipe?

Absolutely! You can add cooked chicken, beef, or turkey to the vegetable mixture for added protein.