Vegetarian Enchilada Casserole

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💭 Why you’ll love this recipe

Quick, simple, and delicious. While it uses a lot of ingredients, it’s actually really easy to throw together. You can prep it in advance too! Easy to customize. You can swap the vegetables, make more spicy or less spicy, and add more cheese if you want. You can also skip the cheese and butter to make it vegan! A hit at every party. This is an easy casserole dish that will surely be an instant crowd favorite at birthdays, Thanksgiving, and holiday dinners.

Variations & Substitutions

Enchilada sauce:

For the enchilada sauce, you’ll need butter, all-purpose flour, chili powder, vegetable broth, garlic powder, and salt. For the casserole, you’ll need olive oil, half an onion, garlic cloves, a potato, frozen corn, black beans, cumin, chili powder, and salt.

To assemble everything, you’ll need flour tortillas, cheddar cheese, green chiles, and your choice of toppings.

Butter. Swap with vegetable oil to make it vegan. All-purpose flour. You can also use a 1:1 gluten-free flour blend or cornstarch. Chili powder. Skip this for a mild recipe, or substitute it with cayenne pepper or red pepper flakes. Vegetable broth. I prefer using a low-sodium broth, you can also use homemade vegetable stock.

Casserole filling:

Olive oil. Or use any neutral oil. Aromatics. Use fresh onions and garlic for sauteing. Veggies. I used a potato, frozen corn, and black beans for the filling. You can also add bell peppers, mushrooms, tomatoes, spinach, or zucchini. Seasonings. I used cumin, chili powder, and salt to season it.

For assembling:

Flour tortillas. Corn tortillas will also work great. Cheddar cheese. You can swap this with Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend. You can also use vegan cheese or skip it if you want to make it vegan. Green chiles. For a spicy kick. You can skip for a mild casserole. Optional toppings. Top it with your favorite toppings like avocados, cilantro, and sour cream.

📖 How to make vegetarian enchilada casserole

Step 5:Preheat the oven to 356º F. Grease a 9x13 baking dish.

Dice potatoes uniformly into ½ inch cubes to ensure even cooking and a balanced texture in every bite. Cover the potatoes halfway through sautéing to steam them, ensuring they become tender without burning. Add a pinch of smoked paprika to the filling for a subtle smoky depth that complements the chili powder. Overlap tortillas slightly when layering to prevent gaps and ensure the casserole holds together well when sliced. Place parchment paper under the foil to prevent cheese from sticking, ensuring a clean, even bake.

🍴Storage and reheating suggestions

This recipe is make-ahead and freezer-friendly. To do this, assemble the casserole, but instead of baking, cover it tightly with a plastic wrap and then foil. You can freeze it for up to 3 months. Thaw overnight in the fridge before baking as instructed. Serve it with a side of rice, refried beans, or a Mexican corn salad. I also love having mango salsa, guacamole, poblano sauce, or pickled jalapeños on the side for extra flavor. To store leftovers, cover the baking with foil or plastic wrap and store in the refrigerator for up to 4 days. You can reheat it in the oven at 350F for 20 minutes or heat individual portions of it in the microwave.