tortilla casserole

This Mexican Tortilla Casserole is an easy to make, healthy, and delicious Vegan Enchilada Lasagna loaded with lots of Veggies and gluten-free Tortillas. It’s ready in only 20 minutes and also perfect to make ahead!

Mexican Tortilla Casserole (Vegan Enchilada Lasagna)

olive oil

onion

garlic (minced)

red bell pepper (diced)

green bell pepper (diced)

tsp cumin

tsp red pepper powder (or chili powder)

black beans (drained & rinsed)

sweet corn (190 grams) (drained & rinsed)

tomato sauce (360 milliliters) (or enchilada sauce)

salt (or

corn tortillas (8/9-inch (20/22cm))

vegan Mayonnaise (or aioli, sour cream)

chipotle pepper

non-dairy cheese (170 grams)

guacamole (for topping)

* Please check out the recipe video above for visual instruction!

Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).

Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.

Cut tortillas into strips.

Blend the chipotle pepper and mix it with the vegan Mayonnaise.

Prepare the Veggies

Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then&nbsp;sprinkle over half of the non-dairy cheese.

Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.

Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.

Allow to cool for 3-5 minutes before cutting into squares.

Serve with guacamole and fresh herbs, or other garnishes of choice.

Enjoy!

Assemble the Casserole (see step-by-step pics in the text above)

We can't get enough of this taco casserole from Delish.com. ﻿It's SO good, and the leftovers are even better. If you're not a fan of ground beef, try it with ground turkey﻿ or ground chicken instead! 

Cheesy Taco Casserole

onion, chopped

garlic,

beef

taco seasoning mix

Kosher salt

black pepper

black beans, drained and rinsed

c. chopped cherry tomatoes, divided

c. corn,

corn tortillas, 6 halved

c. shredded Monterey jack

c. shredded cheddar

corn chips

green onions, thinly sliced

sour cream,

This was delicious. I used Rotel diced tomatoes with green chilis instead of cherry tomatoes.

Great casserole, my husband and I enjoyed every bite. The recipe makes a lot.
Can I Freeze the leftovers????

This was really delicious! Made a lot, can you freeze this?

Good, but mine was dry, next time I will add salsa most likely.  I did sub Rotel in the meat mixture, maybe that was it?  Still added a chopped tomato to the top with the green onions.  I served with homemade pickled jalapenos on the side.

Family LOVED this recipe!   I put a small can of Mexican chopped tomatoes in with the ground beef mixture to make it juicier.

Have any of you tried using bulgur wheat in place of ground meat? I love it, especially with minced onion and chopped shiitake mushrooms.

One of three kids LOVED this - that makes it a WIN. I did not drain the fat and I am glad that I didn't - I am afraid it would have been dry otherwise.

Just delicious, we loved it. I am making it again today, Cinco de Mayo! Let’s celebrate.

https://streaming.hearstdigitalstudios.com/7194c529-6b1f-4dd1-96f1-497f517b926c/video_rover_16x9_1080p_hd_1575916647_43139.mp4

This easy taco casserole from Delish.com is unbelievably good. Layers of tortillas, cheese, and beef are baked together for layers and layers of delicious flavor.

This Cheesy Taco Casserole Is EVERYTHING

Shrimp Enchiladas

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

butter

tbsp. all-purpose flour

c. milk

sour cream

green chilis

cumin

flour tortillas

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

This Vegetarian Enchilada Casserole is like a Mexican Tortilla Casserole that is packed with vegetables and melted cheese! It is an easy Make-Ahead Mexican dinner that freezes well and your family will love!

Vegetarian Enchilada Casserole Recipe

Tablespoon oil

red onion, chopped

green bell pepper, chopped

sweet red pepper, chopped

chili powder

smoked paprika

red beans, drained and rinsed ((1 can))

sweet corn

Salt and pepper

corn tortillas

Chipotle Enchilada Sauce Recipe ((or use 10-ounce can enchilada sauce))

Queso or Cheese Sauce (See Recipe Below)

Monterey Jack cheese

cilantro

milk

cornstarch

cheddar cheese

Preheat the oven.

Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.

Saute vegetables.

Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro.  Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.

Add beans and corn

Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.

Make The Filling

See my recipe for how to make Chipotle Sauce for Enchiladas.

Make The Enchilada Sauce

Make cheese sauce

In a saucepan, whisk together whole milk and cornstarch.

Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.

Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.

Make The Cheese Sauce

Layer casserole

Spread half of the enchilada sauce on the bottom.

Lay half of the tortilla strips by overlapping.

Layer half of the vegetables over the tortillas.

Spoon the cheese sauce over the vegetables.

Repeat one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.

Cool and serve

Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.

Make The Casserole

https://embed.mediavine.com/videos/tbluq3rrvkzfe0h5pwil

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The most viewed tortilla casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine