Vegan Enchilada Casserole
This vegan enchilada casserole is spicy, simple, and oh so delicious. And you won’t believe how easy this plant-based Mexican-inspired casserole is to make! The result will tantalize your taste buds with cheesy layers of flour tortilla, spiced and saucy vegan soy curl chicken, black beans, corn, green chilis, and enchilada sauce baked in the oven until melty.
Ingredients
For the filling:
- 2 8-oz. jars vegan condensed cheddar soup
- 2 10-oz can enchilada sauce
- 1 8-oz can roasted green chilies
- 4 oz. dry soy curls broken into small pieces
- 1 1/3 cup water
- 1 cup black beans rinsed and drained
- 1 cup frozen corn
- 2 Tbsp taco seasoning
- 1 Tbsp vegan chicken bouillon powder
For the dish:
- 10 6-inch flour tortillas
- 1-2 cups vegan shredded cheese optional, for topping
Instructions
- Preheat your oven to 375°F.
- In a large pot combine all the ingredients for the filling. Mix well and heat on medium heat, covered, 20 minutes or until soy curls are plumped.
- Cut the tortillas in half. In a large 9x13 baking dish layer tortillas (see notes), then the filling mixture, then vegan cheese (optional). Repeat another two layers, until filling and cheese are gone, making sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.
- Let cool for 10 minutes before slicing and serving on its own or with guacamole, vegan sour cream, salsa, and tortilla chips!
Notes
*Tortilla Layering Tip: I like to line up the straight edge of the tortilla halves with the edges of the baking dish to get a nice (mostly) even layer.
Vegan Cheddar Soup substitute: You might be able to use any homemade or store-bought vegan cheese sauce, vegan nacho cheese sauce, or queso. We have a silken tofu queso dip that might work also. But this could potentially change the texture of the casserole depending on the consistency. You want to use something very thick, the closer to a spread than a sauce the better. If using something on the thinner side, reduce the amount of water you use.
Soy Curl Substitute (especially for those outside the US): Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe! You can also opt to do a meatless enchilada casserole.
Nutrition
Serving: 1/8 the casseroleCalories: 226kcalCarbohydrates: 19gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gSodium: 642mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!