Best 2 Stacked Fajita Vegetable Enchilada Casserole Recipes

Indulge in a culinary fiesta with our stacked fajita vegetable enchilada casserole, a tantalizing fusion of Mexican and Tex-Mex flavors. This hearty and flavorful casserole boasts layers of soft corn tortillas, tender fajita-seasoned vegetables, a savory enchilada sauce, and a blanket of melted cheese. Each bite is a harmonious blend of textures and flavors, from the crispy tortillas to the tender-crisp vegetables and the rich, tangy enchilada sauce. Whether you're a seasoned home cook or a novice in the kitchen, our easy-to-follow recipe will guide you through the process of creating this delightful casserole. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure!

Let's cook with our recipes!

STACKED ENCHILADA

Stacked Enchilada image

A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2/3 cup chopped green pepper
2 teaspoons canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/3 cup thinly sliced green onions
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
1 cup shredded cheddar cheese
Sour cream and shredded lettuce, optional

Steps:

In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

Nutrition Facts :

STACKED FAJITA VEGETABLE ENCHILADA CASSEROLE

Stacked Fajita Vegetable Enchilada Casserole image

This has become a staple meal at our house. It is a great way to help use refrigerator delights (leftovers) or to make from scratch. It is a tasty dish we have served to our meat-eating friends and family with rave reviews. The 'cheese' sauce could be substituted for real cheese. Use your choice of red, yellow, green, or orange bell peppers, and black beans, kidney beans, or pinto beans.

Provided by David and Krista

Categories Mexican Recipes

Time 1h25m

Yield 8

Number Of Ingredients 24

Ingredients

½ zucchini, cut into 1/4-inch slices
1 cup red bell pepper slices
1 onion, cut into 1/4-inch slices and separated into rings
1 cup water
1 teaspoon vegetable oil
1 (1.27 ounce) packet dry fajita seasoning
½ cup all-purpose flour
½ cup nutritional yeast
1 teaspoon salt
1 ½ teaspoons garlic powder
½ teaspoon dry mustard powder
2 cups water
¼ cup margarine
2 (10 ounce) cans red enchilada sauce
5 (9 inch) whole-wheat tortillas, torn into 1-inch pieces
1 ½ cups cooked brown rice
3 (15 ounce) cans black beans, rinsed and drained
1 tablespoon sliced black olives
¼ avocado - peeled, pitted and diced
2 tablespoons chopped tomato
1 jalapeno pepper, seeded and thinly sliced
2 tablespoons chopped onion
2 tablespoons prepared salsa
2 tablespoons sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.
Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.
Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.
Stir in margarine and remove sauce from heat.
Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.
Spread 1/3 of the cooked vegetables over the brown rice.
Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
Repeat the layers twice more.
Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.
Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.
Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.

Nutrition Facts : Calories 456.6 calories, Carbohydrate 77.4 g, Cholesterol 1.6 mg, Fat 11.2 g, Fiber 18 g, Protein 20.5 g, SaturatedFat 2.1 g, Sodium 1678.1 mg, Sugar 2.9 g

Tips:

Use a variety of vegetables for a more flavorful and colorful dish.
Be sure to cook the vegetables until they are tender-crisp.
Use a good quality enchilada sauce for the best flavor.
Don't be afraid to experiment with different toppings, such as sour cream, guacamole, or salsa.
Serve the casserole immediately after it is baked.

Conclusion:

Stacked Fajita Vegetable Enchilada Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this casserole a try. You won't be disappointed!