Best 3 Vegetarian Enchilada Casserole Recipes
**Savory Vegetarian Enchilada Casserole: A Flavorful Symphony of Mexican and American Cuisines**
Indulge in the tantalizing fusion of Mexican and American flavors with our delectable vegetarian enchilada casserole. This hearty and satisfying dish combines the distinct taste of enchiladas with the convenience of a casserole, making it a perfect meal for busy weeknights, potlucks, and family gatherings. With a rich and flavorful tomato sauce, a medley of tender vegetables, and a gooey blend of cheese, this casserole offers a symphony of textures and a delightful explosion of flavors. The recipe provides step-by-step instructions, variations, and a delightful twist with our secret ingredient - a homemade enchilada sauce that elevates this dish to a whole new level of deliciousness.
VEGETARIAN ENCHILADA CASSEROLE RECIPE
Make and share this Vegetarian Enchilada Casserole Recipe recipe from Food.com.
Provided by Debbwl
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
- Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
- Serve with sour cream and salsa!
CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)
This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.
Provided by smiles4u
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
- Add Chilies, cook 3 minutes, stirring constantly.
- Remove from heat, stir in chopped chicken strips.
- Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
- Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
- Top with remaining tortillas and sauce mixture.
- Bake at 375 for 15 minutes.
- Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
- Sprinkle with cilantro if desired.
EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)
More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
Provided by piratejenny
Categories Black Beans
Time 23m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5
Tips:
- To save time, use store-bought enchilada sauce. However, if you have the time, making your own sauce is definitely worth it.
- If you don't have any corn tortillas on hand, you can use flour tortillas instead.
- Be sure to grease the baking dish before assembling the casserole. This will help prevent the tortillas from sticking.
- Don't overfill the tortillas with the filling. Otherwise, they will be difficult to roll up and may fall apart.
- If you are using a cheese blend, be sure to use a variety of cheeses that melt well together. Cheddar, Monterey Jack, and mozzarella are all good choices.
- Bake the casserole until the cheese is melted and bubbly and the tortillas are golden brown.
- Serve the casserole with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro.
Conclusion:
Vegetarian enchilada casserole is a delicious and easy-to-make meal that is perfect for busy weeknights. It is also a great way to use up leftover vegetables. With its colorful layers and cheesy goodness, this casserole is sure to be a hit with your family and friends.
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