Vegan Chicken Enchilada Casserole
Indulge in the comforting layers of this **Vegan Chicken Enchilada Casserole**, a plant-based twist on a Tex-Mex classic that’s bursting with bold flavors and hearty textures! Tender plant-based chicken strips are sautéed with aromatic garlic, red onion, and bell peppers, then combined with black beans, sweet corn, and traditional Mexican spices like cumin and oregano. Layered alongside soft corn tortillas, zesty enchilada sauce, and gooey vegan cheese, this casserole serves up a wholesome, crowd-pleasing dish perfect for weeknight dinners or potlucks. With just 20 minutes of prep time and a quick bake in the oven, this dairy-free and meat-free recipe is an easy, satisfying meal that won’t skimp on flavor or comfort. Feed a hungry table in a snap with this vegan enchilada favorite!
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Recipe Information
Ingredients
- 12 ounces Plant-based chicken strips
- 1 tablespoon Olive oil
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 1 medium, diced Red bell pepper
- 15 ounces, drained and rinsed Black beans
- 1 cup Corn kernels
- 2 cups Enchilada sauce
- 12 small Corn tortillas
- 1 tablespoon Nutritional yeast
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 cups Vegan cheese shreds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil and sauté the diced red onion until translucent, about 3-4 minutes.
Add minced garlic and diced red bell pepper to the skillet and sauté for another 2 minutes until the peppers begin to soften.
Stir in the plant-based chicken strips and cook for 5 minutes until heated through, stirring occasionally.
Add the black beans, corn, nutritional yeast, ground cumin, dried oregano, salt, and black pepper to the skillet. Mix well and cook for an additional 2 minutes.
Reduce heat and stir in one cup of enchilada sauce until everything is coated. Remove from heat.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Layer 4 corn tortillas over the sauce. It’s okay if they overlap or if you need to tear a few to cover the bottom.
Spread half of the plant-based chicken mixture over the tortillas, then sprinkle with 3/4 cup of vegan cheese shreds.
Repeat the layers with 4 more tortillas, the remaining half of the chicken mixture, and another 3/4 cup of cheese.
Top with the remaining 4 tortillas, pour the rest of the enchilada sauce over the top layer, and sprinkle with the remaining vegan cheese shreds.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese has melted and everything is heated through.
Let the casserole rest for 5 minutes before slicing and serving. Enjoy your vegan chicken enchilada casserole!
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9817 mg | 427% | |
| Total Carbohydrate | 435.1 g | 158% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 35.9 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4070 mg | 313% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2818 mg | 60% | |
*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.
