- VE
- LC
Loaded Veggie Enchilada Casserole
This Loaded Veggie Enchilada Casserole Recipe is a delicious take on traditional enchiladas. An easy dinner that is vegetarian and can even be made into a vegan enchilada casserole if you just leave off the cheese!
Ingredients
Instructions
- Step 1
Pre-heat your oven to 375 degrees F. Spray a 9x13 casserole pan with cooking spray.
- Step 2
In the bottom of your dish, pour in 2 tablespoons of the enchilada sauce and spread it out so that it just covers the bottom of the pan.
- Step 3
Layer 6 tortillas (they'll be overlapping quite a bit. see video above for reference), ⅓ of the remaining enchilada sauce, ½ of the veggies and refried beans, and ⅓ of the cheese. Don't worry too much about the exact amounts going into each layer. Repeat this by adding in 6 more tortillas, another ⅓ of the enchilada sauce, remaining ½ of the veggies and refried beans, and ⅓ of the cheese.
- Step 4
Top the casserole off with 6 more tortillas as well as the remaining enchilada sauce and cheese.
- Step 5
Bake in the oven for 45 minutes.
- Step 6
Once ready to enjoy, top with optional avocado, jalapeno, sour cream and whatever else you love on top of your enchiladas!
Tips & Tricks
Per serving
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