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Late Summer Vegetable Enchilada Pie Recipe

Late Summer Vegetable Enchilada Pie is a saucy, lasagna-like Mexican-American casserole layered with summer vegetables, corn tortillas, enchilada sauce and cheese. It’s an excellent meatless main for a family dinner, easy to scale up for a crowd, and ideal for making ahead—once cooled you can refrigerate or freeze individual portions for quick reheating.

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

This recipe is inspired by classic enchilada flavors and adapted to highlight late-summer produce—zucchini, fresh corn and bright cilantro. The method is simple: a homemade ancho-tomato sauce (about 5 cups), a lightly seasoned vegetable filling, layers of corn tortillas, and just enough cheese to create a melty, satisfying finish. I reduced the cheese and used only two tortilla layers to keep the pie lighter while maintaining the comforting texture of an oven-baked casserole.

The dish is flexible: swap vegetables, add a cooked protein such as shredded chicken, or use a store-bought enchilada sauce if you prefer to skip making sauce from scratch. Below you’ll find the full ingredient list, clear step-by-step instructions, nutritional details, and helpful tips for storage and variations.

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

Key Details

  • Yield: 8 servings (1/8th slice each)
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes
  • Calories per serving: 237 kcal

Ingredients

For the Enchilada Sauce (makes about 5 cups)

  • 2–3 dried ancho chilies
  • 1 cup boiling water
  • 1 (28-ounce) 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 jalapeños, seeded and finely chopped (adjust to taste)
  • 2 tsp ground cumin
  • 1 lb zucchini, diced 1/4-inch (about 4 cups)
  • 2 medium ears of corn, kernels cut from the cob (about 1 1/2 cups)
  • 1 cup canned black or pinto beans, drained and slightly mashed with a fork
  • 1 tbsp fresh lime juice
  • 1/2 cup chopped cilantro, plus extra for garnish
  • 8 six-inch corn tortillas
  • 3 cups reduced-fat Mexican blend cheese (or your preferred melting cheese)

Instructions

  1. Make the ancho sauce: Toast the dried ancho chilies in a large, dry skillet over medium-high heat, turning frequently for about 2 minutes until fragrant. Remove stems and seeds when cool. Transfer the chilies to a blender with 1 cup boiling water and let them soften for a few minutes. Add the canned whole tomatoes and blend until smooth. Season with kosher salt and black pepper to taste. Set aside.
  2. Prepare the filling: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and chopped jalapeños and cook for 1 minute until fragrant. Add the diced zucchini and cook 4–5 minutes until tender but still slightly firm. Stir in the corn kernels, mashed beans, lime juice and cumin; cook for 2 minutes more. Remove from heat and stir in 1/2 cup chopped cilantro.
  3. Assemble the pie: Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish. Spread 1/2 cup of the enchilada sauce over the bottom of the casserole dish. Arrange four corn tortillas in a single layer across the bottom (cut them in half or overlap to fit the dish).
  4. Spoon half of the vegetable filling evenly over the tortillas, then top with half of the remaining enchilada sauce and 1 1/2 cups of the cheese. Add the second layer of the remaining tortillas, spread the rest of the filling, pour over the remaining sauce and top with the final 1 1/2 cups of cheese. Cover the dish with foil.
  5. Bake: Bake covered for 30 minutes, or until the filling is bubbling and the cheese has melted. Remove the foil and bake an additional 5–10 minutes if you prefer a lightly browned top. Let the casserole rest for 10 minutes before cutting.
  6. Serve: Garnish with extra chopped cilantro and serve warm. Lime wedges, sliced avocado or a dollop of Greek yogurt or sour cream make nice accompaniments.

Nutrition (per 1/8th slice)

  • Calories: 237 kcal
  • Carbohydrates: 23.5 g
  • Protein: 16 g
  • Fat: 12 g (Saturated fat: 5.5 g)
  • Cholesterol: 22.5 mg
  • Sodium: 532 mg
  • Fiber: 4.5 g
  • Sugar: 5 g

Make-Ahead, Storage and Serving Tips

  • To make ahead: assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking from cold.
  • Freezing: cut into portions once cooled and freeze in airtight containers or wrapped individually for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: warm single portions in the microwave or reheat a covered baking dish at 350°F (175°C) until heated through.

Variations and Substitutions

  • Protein: stir in cooked shredded chicken or turkey for a heartier pie.
  • Vegetables: swap or add bell peppers, mushrooms, or spinach according to seasonal availability.
  • Sauce shortcut: use your favorite store-bought enchilada sauce if short on time.
  • Cheese: use a full-fat blend for a richer result, or a dairy-free cheese to make it vegan (also substitute vegetable oil for olive oil and omit cheese if desired).

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

If you try this Late Summer Vegetable Enchilada Pie, consider leaving a rating or comment to share any changes you made or tips that worked well. This recipe pairs well with a simple green salad and a squeeze of fresh lime for brightness.

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.