Best 3 Vegetarian Enchilada Casserole Recipes
Vegetarian enchilada casserole is a delicious and hearty dish that is perfect for a weeknight meal or a potluck. With its combination of flavorful spices, creamy cheese, and tender vegetables, this casserole is sure to please even the pickiest of eaters. The best vegetarian enchilada casserole recipes use fresh ingredients and a variety of spices to create a dish that is both flavorful and satisfying. Whether you are looking for a traditional recipe or something with a unique twist, there is sure to be a vegetarian enchilada casserole recipe that will fit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Mise en Place: Before you start cooking, gather all of your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
- Choose the Right Tortillas: Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas. If you are using corn tortillas, be sure to soak them in hot water for a few minutes before using them. This will make them more pliable and less likely to break.
- Make Your Own Enchilada Sauce: While you can use store-bought enchilada sauce, it is easy to make your own. Simply combine your favorite salsa with some chili powder, cumin, and oregano. You can also add a little bit of honey or agave nectar to balance out the acidity of the tomatoes.
- Don't Overfill the Tortillas: When you are filling the tortillas, be sure not to overfill them. This will make them difficult to roll and will also make them more likely to fall apart.
- Use Plenty of Cheese: Cheese is an essential ingredient in enchiladas. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or Oaxaca cheese.
- Bake the Enchiladas Until They Are Golden Brown: Bake the enchiladas in a preheated oven until they are golden brown and bubbly. This will take about 20-25 minutes.
Conclusion:
Vegetarian enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and customizable fillings, it is a great way to use up leftover vegetables and cheese. Whether you are a vegetarian or not, you will enjoy this flavorful and satisfying dish.
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