Vegetarian Enchilada Casserole Recipe
User Reviews
4.5
111 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
8 Servings
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Calories
575 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchilada Casserole Recipe
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Say hello to guilt-free indulgence with our Vegetarian Enchilada Casserole. This casserole is a perfect twist on the classic, offering a hearty, meat-free delight that's sure to satisfy!
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Ingredients
- 1 1/2 cups brown lentils
- 1 cup red quinoa
- 1 lb brown mushrooms
- 1 tbsp extra virgin olive oil
- 2 14.5 ounce cans Old El Paso™ Mild Red Enchilada Sauce, divided
- 2 4.5 ounce cans Old El Paso™ Chopped Green Chiles
- 1 lb shredded Monterey jack cheese divided
- 18 corn tortillas
- Optional Toppings: jalapenos, cherry tomatoes, scallions, cilantro, avocado, sour cream
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Instructions
- Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).
- Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).
- Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.
- Pour half of a can of enchilada sauce into the bottom of a 9x13" baking dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.
- Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 tortillas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.
Notes
- Make sure you cook the lentils long enough to make them extra tender.
- Before covering the pan with foil, stick a few toothpicks into the casserole to keep the foil from falling and sticking to the cheese.
- To store the Vegetarian Enchiladas Casserole, place it in an airtight container and refrigerate for up to 3-4 days. You can freeze it for up to 2 months. Simply wrap the casserole (or individual portions) tightly with aluminum foil or plastic wrap before freezing.
- To reheat, thaw in the refrigerator if frozen, then warm in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes. Avoid microwaving to maintain the best texture.
Nutrition Information
Show Details
Serving
1serving
Calories
575kcal
(29%)
Carbohydrates
65g
(22%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
50mg
(17%)
Sodium
413mg
(17%)
Potassium
872mg
(25%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Vitamin A
456IU
(9%)
Vitamin C
3mg
(3%)
Calcium
511mg
(51%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 575kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 413mg | 17% |
| Potassium | 872mg | 19% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 511mg | 51% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
111 reviews
Excellent
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