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a slice of enchilada casserole on a plate

Vegetarian Enchilada Casserole Recipe

A delicious casserole recipe that the whole family will love
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Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Click on serving size to scale this recipe

Course: Plant Based Recipes
Cuisine: American/Mexican
Keyword: Tofu Enchilada, Vegetarian enchilada casserole
Servings: 3 to 4
Calories: 418kcal
Author: Anne
Scale this Recipe 3 to 4

Ingredients

  • 2 tablespoons olive oil
  • 1 block of 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

Instructions

  • At least two hours before making this recipe, remove the excess moisture from the tofu by wrapping it in a towel with a heavyish object on top or use a tofu press.
  • Measure out the seasonings ( 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder) shred the 3/4 cup shredded cheddar cheese, and heat 2 tablespoons olive oil oil in a large skillet over high heat. Preheat the oven to 375 degrees f.
  • Once the oil in the skillet is hot, reduce the heat to medium high heat, crumble the tofu with your hands and add it to the skillet.
  • Use the back of a spatula to press the crumbles down and let them cook for a few minutes undisturbed. Once the crumbles begin to turn golden brown, reduce the heat to medium and toss the crumbles around in the skillet to let them brown up a little bit more.
  • Reduce the heat to medium and stir in the spices, 1/4 cup diced tomatoes, 1 chipotle pepper in adobo sauce chopped PLUS 1 1/2 teaspoons chipotle sauce1 tablespoon tamari sauce, 1 tablespoon brewed coffee. Reduce the heat to low and simmer for 3 to 5 minutes.
  • Assemble the casserole: Cover the bottom of the casserole dish with a 1/4 cup of enchilada sauce, top it with a tortilla, spread half of the prepared filling mixture over the tortilla.
  • Sprinkle on 1/4 cup of the cheese shreds and more sauce.
  • Repeat the layering with one more tortilla, the filling, the cheese, and the sauce.
  • Place the last tortilla on top of the casserole and add the remaining sauce.
  • Cover with foil and bake in a preheated oven for 15 minutes. Remove the foil and bake for 10 minutes longer.

Video

Notes

Store leftovers in the refrigerator for up to three days.
Reheat leftovers in the oven at 350 until they are heated through (about 15 minutes)
Serve vegetarian enchilada casserole with your favorite toppings such as sour cream, Greek yogurt, guacamole, green onions, brown rice, or fresh cilantro.
Variations
Add 1/2 cup of vegetables such as bell peppers, zucchini, or beans to the tofu mixture.
Replace the tofu with 3/4 pound of ground chicken breast
Change up the cheese and use any combination of cheeses such as pepper jack, mozzarella, or Monterey jack cheese.
Make it vegan and replace the cheese with dairy-free cheese.

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 34g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 21mg | Sodium: 1380mg | Fiber: 5g | Sugar: 8g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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