Vegetarian Enchilada Casserole Recipe
User Reviews
4.5
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Prep Time
30 mins
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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
Description
The recipe starts by simmering brown lentils with water and salt until very tender, adding red quinoa partway to cook through. Mushrooms are minced in a food processor and browned in olive oil until the moisture evaporates and they develop a rich flavor. These components are combined with half a can of enchilada sauce, chopped green chiles, and half of the shredded Monterey Jack cheese to build the filling.
In assembly, enchilada sauce coats the bottom of a baking dish before layering softened corn tortillas, filling mixture, more sauce, and remaining cheese. The casserole is baked until the cheese melts and the layers meld. The texture is hearty with tender grains and mushrooms, creamy melted cheese, and gentle heat from the chiles.
This casserole functions well as a main dish for vegetarians seeking a filling meal with familiar enchilada flavors layered in a baked format. It pairs with simple sides or toppings like jalapeño, tomato, scallions, cilantro, avocado, and sour cream for added freshness and creaminess.
The recipe notes include tips on cooking lentils fully for tenderness, using toothpicks to keep foil off the cheese during baking, and instructions for refrigerating leftovers up to 4 days or freezing for up to 2 months. Reheating in the oven preserves texture better than microwaving.
Ingredients
- 1 1/2 cups brown lentils
- 1 cup red quinoa
- 1 lb brown mushrooms
- 1 tbsp extra virgin olive oil
- 2 Red Enchilada Sauce mild, divided, 14.5 ounce cans, Old El Paso™
- 2 green chiles chopped, 4.5 ounce cans, Old El Paso™
- 1 lb Monterey jack cheese divided, shredded
- 18 corn tortillas
- jalapeño optional toppings
- cherry tomato
- scallion
- cilantro
- avocado
- sour cream
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
- Cook lentils thoroughly until very tender for best texture.
- Use toothpicks to prevent foil from sticking to the cheese during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze tightly wrapped for up to 2 months.
- Reheat thawed casserole in the oven at 350°F until warmed through; avoid microwaving to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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