Chicken Green Chile Enchilada Casserole Vegetarian
Experience the ultimate comfort food with this Vegetarian Chicken Green Chile Enchilada Casserole, a hearty and flavor-packed dish perfect for any weeknight dinner or casual gathering. Featuring layered corn tortillas, black beans, sweet corn, and a creamy green chile enchilada sauce, this recipe delivers a satisfying combination of smoky, tangy, and savory flavors. Topped with a melty blend of Monterey Jack and sharp cheddar cheeses, this casserole is baked to golden perfection and garnished with fresh cilantro and green onions for a burst of brightness. With a quick prep time and simple steps, this vegetarian twist on enchiladas will quickly become a family favorite. Plus, it’s a crowd-pleasing dish that's as easy to make as it is to devour!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 28 ounces Canned green enchilada sauce
- 4 ounces Canned diced green chiles
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Cilantro, chopped (optional garnish)
- 2 tablespoons Green onions, sliced (optional garnish)
- 1 teaspoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil.
In a large mixing bowl, combine the black beans, thawed corn, ground cumin, garlic powder, salt, and pepper. Stir until evenly mixed.
In a separate bowl, mix the green enchilada sauce, sour cream, and diced green chiles to create a creamy sauce.
Spread a thin layer of the creamy green chile sauce at the bottom of the greased casserole dish to prevent sticking.
Place a layer of 4 corn tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.
Spread one-third of the black bean and corn mixture evenly over the tortillas.
Pour one-third of the creamy green chile sauce over the black bean layer and spread it evenly.
Sprinkle one-third of the shredded Monterey Jack and sharp cheddar cheese mixture over the sauce layer.
Repeat the layering process (tortillas, bean mixture, sauce, and cheese) two more times, ending with a generous layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Allow the casserole to rest for 5-10 minutes before serving to set.
Garnish with chopped cilantro and sliced green onions, if desired, and serve warm.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 538 mg | 41% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
