Vegetarian Chicken Enchilada Casserole

Elevate your weeknight dinner game with this hearty and flavor-packed Vegetarian Chicken Enchilada Casserole! Bursting with layers of zesty enchilada sauce, plant-based chicken strips, black beans, corn, and a vibrant medley of red and green bell peppers, this recipe offers a protein-rich, vegetarian twist on a Tex-Mex classic. Tender corn tortillas soak up every drop of savory goodness, while generous layers of melted cheddar cheese create a golden, bubbly topping that's impossible to resist. Ready in just one hour, this easy-to-make casserole is perfect for feeding a hungry family or meal prepping. Garnish with fresh cilantro, sour cream, and sliced jalapeños for a customizable dish packed with bold, satisfying flavors. Whether you’re a vegetarian or simply looking for a meat-free comfort food option, this enchilada casserole will have everyone coming back for seconds!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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
• 0 optional sour cream, for serving
• 0 optional sliced jalapeños, for serving

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

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.

Step 3

Add the diced red and green bell peppers to the skillet. Sauté for an additional 5 minutes until the peppers are softened.

Step 4

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.

Step 5

Pour in half of the enchilada sauce and mix well, ensuring everything is evenly coated.

Step 6

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.

Step 7

Place a layer of 4 corn tortillas over the sauce, breaking them as necessary to cover the bottom.

Step 8

Spread half of the vegetable and 'chicken' mixture over the tortillas. Sprinkle 2/3 cup of shredded cheddar cheese over the mixture.

Step 9

Repeat the layering process with 4 more tortillas, the rest of the vegetable and 'chicken' mix, and another 2/3 cup of cheese.

Step 10

Finish with a final layer of the remaining 4 tortillas and top with the rest of the enchilada sauce.

Step 11

Sprinkle the remaining shredded cheese evenly on top.

Step 12

Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

Step 13

Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.

Step 14

Let the casserole rest for about 10 minutes before serving.

Step 15

Garnish with fresh cilantro and serve with sour cream and sliced jalapeños if desired.

Nutrition Facts

Serving size	(3314.3g)

Amount per serving	% Daily Value*
Calories	4122.9

Total Fat 161.2g	0%
Saturated Fat 63.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 257.1mg	0%
Sodium 9823.3mg	0%
Total Carbohydrate 504.0g	0%
Dietary Fiber 95.6g	0%
Total Sugars 50.6g
Protein 206.7g	0%

Vitamin D 0IU	0%
Calcium 2464.9mg	0%
Iron 32.1mg	0%
Potassium 5137.2mg	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: 33.8%

Protein: 19.3%

Carbs: 47.0%