Vegetarian Chicken Enchilada Casserole
Dive into the bold, comforting flavors of this Vegetarian Chicken Enchilada Casserole, a plant-based twist on a beloved Tex-Mex classic! Packed with vibrant bell peppers, black beans, sweet corn, and hearty plant-based chicken strips, this layered casserole is as satisfying as it is wholesome. Seasoned with warm spices like cumin and chili powder and smothered in rich enchilada sauce, it’s baked to perfection with melty cheddar cheese for oozy, golden goodness in every bite. Easy to prepare and perfect for feeding a crowd, this 9x13 casserole is ideal for weeknight dinners, potlucks, or meal prep. The dish is finished with fresh cilantro, and optional toppings like sour cream and jalapeños for extra flair. Whether you’re vegetarian or simply looking for a lighter twist on traditional enchiladas, this recipe is sure to become a new favorite! Keywords: vegetarian enchilada casserole, plant-based chicken casserole, Tex-Mex dinner recipe, layered enchilada bake.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 12 ounces plant-based chicken strips
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 28 ounces enchilada sauce
- 12 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- optional sour cream, for serving
- optional sliced jalapeños, for serving
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
Add the diced red and green bell peppers to the skillet. Sauté for an additional 5 minutes until the peppers are softened.
Stir in the black beans, corn, and plant-based chicken strips. Season the mixture with ground cumin and chili powder. Cook for another 5 minutes, stirring occasionally.
Pour in half of the enchilada sauce and mix well, ensuring everything is evenly coated.
Lightly grease a 9x13-inch baking dish with cooking spray. Begin assembling the casserole by spreading a thin layer of the remaining enchilada sauce on the bottom of the dish.
Place a layer of 4 corn tortillas over the sauce, breaking them as necessary to cover the bottom.
Spread half of the vegetable and 'chicken' mixture over the tortillas. Sprinkle 2/3 cup of shredded cheddar cheese over the mixture.
Repeat the layering process with 4 more tortillas, the rest of the vegetable and 'chicken' mix, and another 2/3 cup of cheese.
Finish with a final layer of the remaining 4 tortillas and top with the rest of the enchilada sauce.
Sprinkle the remaining shredded cheese evenly on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for about 10 minutes before serving.
Garnish with fresh cilantro and serve with sour cream and sliced jalapeños if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 828 mg | 18% | |
*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.
