Remember being a kid and having a best friend who lived two houses down the street? Those were the days! We would spend so much time at each other’s houses that we felt like we were sisters (Hi Katie). If you didn’t like the meal one household was preparing, you could run to the other house to see what they were eating for dinner. Katie’s family always ate ice cream for dessert, so that was a no brainer (yes please!). When my mom was making her enchilada casserole, there was no question about what we wanted to eat – our booties would be at my mom’s dinner table. Katie even requested it for her birthday meal each year. It was that good!

My mom’s enchilada casserole recipe was always in my top 3 list of favorite dinners. Unfortunately one of the main ingredients in my mom’s recipe is beef. When I decided to stop eating meat, I knew I would have to say goodbye to her delicious recipe. That was a pretty tough separation. Thankfully, with a few easy tweaks, I was able to change her recipe to the best vegetarian enchilada casserole.

One of the midwest’s many talents is casserole making. We can (and do) make anything into a casserole. This delicious vegetarian enchilada casserole is best served with your favorite tortilla chips. It is creamy and gooey when hot, so may be a bit difficult to serve. But I promise all of that creaminess is delicious!

What Makes This Recipe So Special?

Are you trying to eat less meat? Or are you hoping to cut meat out of your diet completely? That is no easy task! We recommend checking out NutritionFacts.org because they have some pretty enticing data to encourage you to follow through on that goal. And this recipe is here to help! The Best Vegetarian Enchilada recipe is a great transition recipe. Thanks to the bean and vegetable mix, this meal is so delicious and filling that even your most dedicated meat eater will find it satisfying. Furthermore, enchilada casserole is a pretty classic midwest meal (we love our casseroles). So the perk of this recipe is that it will still feel and taste like one of your favorite dishes. It is just a bit healthier without the meat.

Sorry vegans, this recipe is not for you. It calls for cream of mushroom soup and a top layer of cheese. We hope to make a vegan version in the future. Please forgive us.

I love this recipe because it is so easy to make. Who doesn’t love a good casserole? A little bit of work in the beginning, then you get to set a timer and walk away! You get to pick up the kitchen, fold some towels, do a little dance, then voila – dinner is served!

A Few Notes About The Best Vegetarian Enchilada Casserole

• I used unsweetened soy milk, but you are welcome to use your preferred milk option (plant based or dairy will work)
• When buying your cream of mushroom soup, make sure you pick up the “condensed” version (I made that mistake last year with the classic green bean casserole and was very disappointed).
• You can use frozen or canned corn. I typically use frozen so measure out the ¾ cup of corn. If you use canned, you will have a bit more than ¾ cup. Feel free to add the extra corn to the recipe or save it for another yummy recipe.
• I use “mild” enchilada sauce and green chilies. I’m from the midwest – we are not known for our spice! But if you prefer an extra kick to your food, feel to use medium or hot (I shudder at the thought).
• You can assemble this recipe in advance and store it in the fridge for one day before cooking
• This makes a lot of food. So if you are a small family, you might want to freeze some to enjoy later. After baking, I have frozen it for up to two months.
• Guacamole and sour cream are great optional toppings your family may enjoy.
• Looking for a yummy dessert? You should try Lu’s Fluffy, Ultra Soft Sweet Vegan Star Bread.

Happy cooking! – Meu

The Best Vegetarian Enchilada Casserole

5 from 1 vote

Recipe by Ifyougiveagirlanoven@gmail.com Course: DinnerDifficulty: Easy

Servings

9

servings

Prep time

15

minutes

Cooking time

45

minutes

Creamy and delicious vegetarian enchilada casserole. Easy to make and stuffed full of yummy vegetables.

Ingredients

• ½ chopped white onion

• 8 ounces chopped white mushrooms

• 1 can black beans

• ¾ cup corn

• 1 medium bell pepper, diced

• 10 ounce can mild enchilada sauce

• 2 can of cream of mushroom soup (condensed)

• 1 small can diced green chilies (4.5 ounces)

• ¾ cup milk (soy, almond, or dairy)

• 12 corn tortilla shells

• 2 cups shredded cheese (cheddar or mexican)

• splash of balsamic vinegar

Directions

• Preheat oven to 350 degrees
• Heat chopped onion with splash of balsamic vinegar in skillet over medium heat for 2-4 minutes. Add mushrooms and continue heating, stirring frequently, until mushrooms begin to brown. Add black beans, corn, enchilada sauce, and pepper. Continue to simmer for ~3 minutes then remove from heat.
• In a separate bowl, combine 2 cans cream of mushroom soup, milk, diced chilies. Stir well and set aside.
• Use 9×13 pan and spray with with your preferred non-stick option. Put small amount (~½ cup) of soup mixture in the bottom of pan and spread evenly. Line pan with 6 tortillas (they will overlap). Pour entire vegetable mixture over shells. Lay 6 more tortillas. Add entire soup mixture. Top with 2 cups shredded cheese; spread well.
• Cook uncovered for 45 minutes at 350 degrees.

Notes

• May prepare casserole and store in fridge 1 day prior to cooking. May freeze in airtight container for 1-2 months after cooking.

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