Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole is like a Mexican Lasagna or Tortilla Casserole that is packed with vegetables, Mexican flavors, and melted cheese!

It transforms vegetarian enchiladas into an easy Make-Ahead Mexican casserole dinner that freezes well and your family will love!

As you know living in South Texas, I love my Mexican Recipes, as well as Mexican Fusion or Mexican-Inspired recipes.  For meatless Monday, I wanted to add to my Vegetarian Recipes with this Vegetarian Enchilada Casserole.

Sometimes, it is easier and quicker to make a casserole instead of rolling tortillas into enchiladas. This recipe, like our Taco Lasagna and Zucchini Enchilada Casserole, transforms a family favorite into a delicious enchilada casserole!

What is An Enchilada Casserole?

An enchilada casserole has all the ingredients of enchiladas except that the ingredients are layered in a casserole dish like lasagna instead of being rolled into individual enchiladas.

The casserole method saves time and makes it easy to freeze when you make it ahead of time and then want to just pop it in the oven on a weeknight later in the week.

This Vegetarian Enchilada Casserole turned into a Mexican Casserole also known as a Tortilla Casserole

Why You’ll Love This Recipe

There are numerous reasons to love this Vegetarian Enchilada Casserole.  

• Mexican Flavors – This Vegetarian Enchilada Casserole has all the Mexican flavors of your favorite vegetarian enchiladas but just in a casserole form. 
• Variety of Vegetables – This casserole is loaded with vegetables and in a delicious sauce and melted cheese that even your kids will love.
• Casserole – Everyone loves casseroles. These Hearty and delicious family favorite dishes. In addition, transforming the vegetarian enchiladas into a casserole form saves time from having to roll individual enchiladas.
• Easy to Make – While at first glance this recipe may look daunting, it is really easy to assemble and bake.
• Make-Ahead – This recipe is excellent for making the recipe and assembling the casserole ahead of time and then popping it in the oven half an hour before you are ready to serve.
• Freezes Well – This Vegetarian Enchilada Casserole freezes well. So you don’t have to worry about that.
• Budget-Friendly – Lastly, but often most importantly, it is very budget-friendly. Since it is a meatless vegetarian recipe that reduces costs. In addition, it uses many pantry ingredients that you may already have on hand.

What Makes This Recipe Work?

What makes this recipe unique is that it uses a tried and true homemade chipotle enchilada sauce, based on the recipe from 2 San Antonio restaurant owners with an excellent reputation for Mexican food.

In addition, this enchilada casserole not only has melted cheese on top but it has melted Queso, a Mexican cheese sauce included as one of the layers of the casserole.

Vegetarian Enchilada Casserole Ingredients

Vegetables

• Onion – I used a red onion. However, you could also use white onion, sweet onion, or Vidalia onion.
• Garlic – A couple of cloves of garlic are needed. They will be minced so you can choose to do that yourself or buy a jar of already minced garlic. That is very convenient.
• Red bell pepper (capsicum) – The red bell pepper adds great color and texture to this casserole.
• Green bell pepper – The green bell pepper goes well with the red bell pepper. However, if you prefer more spicy heat, then you could dice some jalapeños instead of the bell pepper.
• Zucchini – Sliced fresh zucchini works really well in this recipe.
• Yellow Squash – Sliced yellow squash, combined with the zucchini, adds texture, flavor, and nutrients to the enchilada filling for the casserole.
• Red beans – I used canned red beans. However, you could also use canned black beans or pinto beans instead.
• Corn – You can use fresh corn kernels, or canned corn, or frozen corn that has been thawed.

Seasoning

• Ground cumin
• Chili powder
• Smoked Paprika
• Salt and Pepper
• Diced Cilantro

More Casserole Ingredients

• Oil – Use olive oil, avocado oil, coconut oil, or your oil of choice.
• Tortillas – Either corn or flour tortillas can be used. I used flour tortillas because I had those on hand. However, corn tortillas hold their structure better and are less likely to get soggy during cooking the enchilada casserole.
• Milk – Using whole milk works best for making the Queso or cheese sauce. 
• Cheddar Cheese – If you don’t have cheddar cheese, you can use American cheese instead.
• Diced Tomatoes and Chilies (Optional) – If you would like to add some spice to the cheese sauce, feel free to add a drained can of Diced Tomatoes and Chilies, like Ro*Tel.
• Corn Starch
• Enchilada Sauce  – I use my Chipotle Sauce For Enchiladas for this recipe. However, you could use store-bought enchilada sauce.
• Monterrey Jack Cheese – I used Monterrey Jack Cheese on top of the casserole. However, you could you Cheddar or Mozzarella if you don’t have Monterrey Jack.

Toppings For Enchilada Casserole

Feel free to choose toppings you love, but below are some popular toppings for enchiladas and Enchilada Casseroles.

• Pico De Gallo Salsa – made with chopped tomatoes, onions, garlic, and cilantro.
• Guacamole
• Chopped Avocado
• Chopped Cilantro
• Chopped Green Onions
• Chopped White Onions

How To Make This Recipe

Directions

Make The Filling

• Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro. Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.
• Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.

Make The Enchilada Sauce

• See my recipe for how to make Chipotle Sauce for Enchiladas.

Make The Cheese Sauce

• In a saucepan, whisk together whole milk and cornstarch.
• Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.
• Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.

Make The Casserole

• Spread half of the enchilada sauce on the bottom.
• Lay half of the tortilla strips by overlapping.
• Layer half of the vegetables over the tortillas.
• Spoon the cheese sauce over the vegetables.

• Repeat the layers one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.

• Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.

Serve with Guacamole and chopped cilantro or your choice of toppings. See list of toppings above.

Frequently Asked Questions (FAQs) and Recipe Tips

• WHAT KIND OF TORTILLA ARE BEST FOR TORTILLA CASSEROLE
  • I am using flour tortilla but you can use corn ones or a mix of both.
• WHAT OTHER VEGGIES CAN I ADD
  • Mushrooms, carrots, spinach, potatoes.
• WHAT OTHER BEANS CAN I USE
  • Black beans or chickpea.
• Can I USE VEGAN CHEESE
  • You can also substitute vegan cheese like Daiya or Violife.
• CAN I MAKE IT GLUTEN FREE
  • Yes, you can use thin slices of zucchini or baked eggplants to replace tortillas.
• HOW TO STORE LEFTOVERS
  • Allow casserole to cool down completely at room temperature. Place in an airtight container and refrigerator for up to 5 days.
  • Reheat in the microwave by covering so as not to make a mess. Reheat on low-medium heat until hot in the center.
• HOW TO FREEZE
  • Freeze in individual portions by wrapping in foil. Label with name and date. Freeze up to 1 month.
  • Defrost completely before reheating.

What To Serve With An Enchilada Casserole

• Mexican Cabbage Slaw
• Mexican Rice
• Mexican Cucumber Tomato Salad
• Chicken Pozole Soup
• Instant Pot Chicken Tortilla Soup
• Southern Squash Casserole

More Mexican Recipes

• Enchiladas Rojas De Queso
• Vegetarian Mexican Stuffed Peppers
• Fresh Peach Salsa

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