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Vegetarian Enchilada Casserole Recipe

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 Servings
Calories: 575 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.