This vegetarian enchilada casserole is one of the best things I’ve made in a long time. I joked on Instagram that I could eat the whole pan in one sitting. It’s the truth. I really could eat the whole pan in one sitting. I didn’t, but I could. I did, however, eat half the pan in one sitting (insert wide eyed emoji here). My intention was to make the casserole and then have it for lunches and dinners throughout the week. Well, it’s been two days and the casserole is gone. My husband ate almost the entire other half last night and then I brought the remaining last bit to work for lunch today. I couldn’t help myself. I have no self control. At least it’s healthy-ish. That’s how I consoled myself after eating half the pan for dinner on Monday night.
I love enchiladas but making them from scratch can be messy and time consuming. They are not complicated, but they are pretty involved. Enchilada casseroles are a great way to avoid some of that work because you skip the steps of warming the tortillas, dunking them in the sauce and rolling them up. It’s way, way less messy. You just make the filling and then layer everything into a casserole dish. This particular recipe also utilizes store bought enchilada sauce. I mean, I’m sure homemade would be better but….ain’t nobody got time for that. Store bought enchilada sauce is fine in this dish.
This is a vegetarian dish and it’s really hearty and filling without the meat, but you can totally switch up the filling if you want. Add some chicken, remove the beans, use ground beef, whatever. But I really love this version and if you’re trying to eat meatless more often or switch over to a vegetarian lifestyle, this is an excellent dish to keep in your recipe drawer. It’s certainly going in mine.