Vegetarian Enchilada Casserole

Name: Vegetarian Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil (or avocado oil); 1 block extra firm tofu; 1/4 cup diced tomatoes; 1 chipotle pepper in adobo sauce chopped PLUS 1 1/2 teaspoons chipotle sauce; 1 tablespoon tamari sauce; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon brewed coffee; 3 large flour tortillas or 6 to 8 smaller sized.; 1 1/2 cups enchilada sauce; 3/4 cup shredded cheddar cheese

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This Vegetarian Enchilada Casserole with tofu is an easy way to turn simple ingredients into a hearty, satisfying weeknight dinner. Layers of seasoned tofu, corn tortillas, enchilada sauce, and melted cheese bake together into a warm, flavorful meal that even meat-eaters enjoy. It’s naturally gluten-free when made with corn tortillas. If tofu isn’t your thing, shredded chicken works just as well.

This post has been refreshed in March 2026 with clearer steps, updated tips, and a few small tweaks to make this recipe easier and more reliable.

a slice of enchilada casserole on a plate

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Recipe Highlights

Prep Time:10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Serves: 4 – easy to scale up or down
Quick Tip: Cooking the crumbled tofu with spices first gives it a meaty texture that works perfectly in casseroles.

This tofu enchilada casserole bakes layered tortillas, seasoned crumbled tofu, enchilada sauce, and cheddar cheese into a hearty dinner in about 50 minutes.
You can make it ahead by prepping the filling and sauce a few days early, or assembling the casserole up to 1 day before baking.

Ingredients

Olive oil or Avocado Oil
Extra Firm Tofu – Pressed
Diced Tomatoes – Fresh or Canned
Chipotle Peppers in Adobo Sauce
Tamari Sauce or Soy Sauce
Ground cumin
Smoked paprika
Garlic powder
Onion Powder
Brewed Coffee
Enchilada sauce (here’s a recipe for homemade enchilada sauce)
Corn tortillas – Burrito Size
Shredded cheese

Optional mix-ins: black beans, red bell pepper, diced onion, frozen corn

Missing an ingredient? Find a substitute with the ingredient swap assistant!

How to Make Tofu Enchilada Casserole

Making this casserole is simple. First, prepare the tofu so it has the best texture, then assemble the casserole and bake.

Press the Tofu

For the best texture, press the tofu at least 2 hours before making the casserole. Wrap the tofu in a clean towel and place a heavy object on top, or use a tofu press to remove the excess moisture. Pressing the tofu helps it absorb the spices and sauce better and gives it a firmer texture so it holds up nicely in the casserole.

Make the Casserole

Cook the tofu: Heat oil in a skillet over medium-high, and preheat oven to 375 F. Crumble in the tofu, press it down, and let it brown for a few minutes. Once it’s golden underneath, turn to medium and stir until browned.
Add flavor: Stir in the spices, tomatoes, chipotle, adobo, coffee, and tamari; simmer on low 5 minutes.
Assemble the casserole: Add a thin layer of enchilada sauce to a 9×13 baking dish or the casserole dish, then top with corn tortillas (overlap if needed). Add half the filling, then half the cheese and a little sauce.
Layer, add cheese and bake: Add another tortilla, then the rest of the filling with a little cheese and sauce. Finish with the last tortilla, cover with sauce, and top with remaining shredded cheese. Cover and bake 15 minutes, then uncover and bake 5 minutes more.

a collage showing the steps to make tofu enchilada casserole

Tips

Using layered tortillas makes assembly faster than rolling individual enchiladas.
Burrito size tortillas (9 or 10 inch) fit perfectly in a round pie plate. If you don’t have a round dish, you will have to cut the tortillas to cover the bottom of the dish.
For extra texture in the filling, stir in a can of drained black beans.
If you don’t have chipotle peppers in adobo sauce, use 1 1/2 teaspoons chipotle chili powder or a teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper.

overhead view of cooked enchilda casserole with melted cheese on top

How to Store and Use Leftovers

This freezer-friendly meal is perfect for busy weeks. Refrigerate leftover enchilada casserole in an airtight container in the fridge for up to three days. When you are ready to eat, cover it and heat in the oven at 350 degrees F for about 15 minutes.

If you want to freeze it, let the casserole cool to room temperature first, then place it in a freezer-safe baking dish. It will keep for up to 3 months.

If you love Mexican food, try this spicy chicken and black bean casserole or slow cooker chipotle chicken stew.

vegetarian enchilada casserole in a white casserole dish

If you love Mexican food, try this spicy chicken and black bean casserole or slow cooker chipotle chicken stew.

Mix and Match Ways to Change This Casserole

This casserole works because it’s really just a simple combination of protein and flavor. Once you see it that way, it becomes easy to mix and match ingredients, add vegetables and make it your own.

Protein	Veggie	Flavor
Shredded Chicken	Red bell pepper, zucchini	Salsa, Chili Powder
Ground Chicken or Turkey	Peppers, onions, corn	Mole Sauce, Taco Seasoning
Lean Ground Beef	Onions, Jalapenos	Tomatoes, Cilantro, Garlic, Lime
Black Beans	Peppers, Onions, Tomatoes	Green Enchilada Sauce , Cumin

Note:
This recipe uses tortillas layered casserole-style. If you prefer traditional enchiladas, spoon the filling into smaller tortillas, roll them up, arrange them in a baking dish, cover with sauce and cheese, and bake. For a vegan version, swap in plant-based cheese.

Serving Suggestions

Serve vegetarian enchiladas with your favorite toppings such as a side of sour cream, Greek yogurt, salsa, pico de gallo, guacamole, green onions, brown rice, and fresh cilantro and fresh lime juice.

Round out the meal and serve your veggie enchilada casserole with a simple chopped salad.