Vegan Chicken Enchilada Casserole

Delight your taste buds with this Vegan Chicken Enchilada Casserole, a hearty, plant-based twist on the classic comfort dish. Bursting with layers of flavor, this recipe combines tender plant-based chicken strips, zesty enchilada sauce, and a medley of seasoned black beans, corn, and red bell peppers. Corn tortillas create the perfect base for this layered casserole, while melty vegan cheese shreds bring it all together in a bubbly, golden finish. With a quick prep time of just 20 minutes and a bake time of 30, this dairy-free and meat-free casserole is ideal for busy weeknights or casual get-togethers. Serve it piping hot, garnished with fresh cilantro or a dollop of vegan sour cream, for a crowd-pleasing meal that's as nutritious as it is satisfying. Perfect for anyone craving the bold, comforting flavors of enchiladas in an easy-to-make, casserole format!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, add olive oil and sauté the diced red onion until translucent, about 3-4 minutes.

Step 3

Add minced garlic and diced red bell pepper to the skillet and sauté for another 2 minutes until the peppers begin to soften.

Step 4

Stir in the plant-based chicken strips and cook for 5 minutes until heated through, stirring occasionally.

Step 5

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.

Step 6

Reduce heat and stir in one cup of enchilada sauce until everything is coated. Remove from heat.

Step 7

Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.

Step 8

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.

Step 9

Spread half of the plant-based chicken mixture over the tortillas, then sprinkle with 3/4 cup of vegan cheese shreds.

Step 10

Repeat the layers with 4 more tortillas, the remaining half of the chicken mixture, and another 3/4 cup of cheese.

Step 11

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.

Step 12

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.

Step 13

Let the casserole rest for 5 minutes before slicing and serving. Enjoy your vegan chicken enchilada casserole!

Nutrition Facts

Serving size	(2560.6g)

Amount per serving	% Daily Value*
Calories	3735.9

Total Fat 177.9g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 9817.4mg	0%
Total Carbohydrate 435.1g	0%
Dietary Fiber 68.7g	0%
Total Sugars 35.9g
Protein 144.1g	0%

Vitamin D 0IU	0%
Calcium 4070.5mg	0%
Iron 28.1mg	0%
Potassium 2817.8mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 14.7%

Carbs: 44.4%