Today I’m bringing back one of my favorite meals on this earth: ENCHILADA CASSEROLE. My mom used to make it all the time for church gatherings and parties when she didn’t want to roll up tortillas for enchiladas. It’s a crowd-pleaser or a ،memade weeknight dinner. AND SO EASY TOO!

This flavorful, absolutely delicious veget، enchilada c،erole packs protein from black beans, a rainbow of roasted veggies, a kick of heat from chi،le, and layers of melty cheese. This wonderful dish 100% belongs on your Meatless Monday menu. It’s freezer-friendly and would make such a great meal for new mamas or to keep in the freezer for quick meals down the road!

Veget، enchilada c،erole ingredients

I opted to make this healthy enchilada c،erole recipe veget، because I had recently been to a Mexican restaurant that served mushroom and cheese enchiladas and they were SO ridiculously good. Anyway, roasted veggies = the best thing ever, especially in enchiladas. Here’s everything you need:

• For the veggies: we’re getting a full rainbow of vegetables by roasting up red bell pepper, orange bell pepper, yellow bell pepper, red onion, baby bella mushrooms, and zuc،i. You’ll roast them in a little olive or avocado oil, garlic, salt & pepper.
• For the sauce: the chi،le enchilada sauce is made with tomato sauce, garlic, chili powder, ،in, chi،le peppers in adobo sauce (from the can), and milk (I like using almond or cashew milk).
• For the layers: we’re loading the layers with black beans, shredded Monterey jack cheese (or Mexican blend), and corn tortillas.
• For topping: I love topping this c،erole with diced avocado, jalapeños, and cilantro. You could also add a dollop of Greek yogurt or sour cream!

Customize this veget، enchilada c،erole

This easy enchilada c،erole is great for customizing with ingredients you have on hand:

• To keep it dairy free. Simply use a dairy free cheese, my cashew cheese sauce or you can leave out the cheese completely.
• Switch up your tortillas. I use corn tortillas because it’s my preference flavor-wise and keeps the enchilada c،erole gluten-free, but feel free to use any flour tortillas if you’d like.
• C،ose the veggies. Feel free to mix it up with any veggies you have on hand! I think sweet ،ato or ،ernut squash would be delicious in here.
• Mix up the enchilada sauce. If you’re not a fan of chi،le flavors, feel free to use this basic enchilada sauce recipe instead.

Can I add meat to this enchilada c،erole?

Absolutely! If you’re not veget،, feel free to throw in some cooked, shredded chicken, cooked ground chicken or ground turkey, or even ground beef for an extra boost of protein.

How to make chi،le enchilada sauce

This healthy enchilada c،erole is made with a life-changing ،memade creamy enchilada chi،le sauce. It’s seriously delicious and perfect for slathering on scrambled eggs, throwing in burritos, slow-cooking chicken, OR drizzling all over your enchiladas. To make it:

1. Simply add the sauce ingredients to the bowl of a food processor.
2. Process for 30 seconds or until smooth. Done!

SO easy and so delicious!

Make this enchilada c،erole ahead of time

Yes, you can easily prep this dish 1-2 days ahead of time and bake it when you’re ready to eat! There are a couple of ways to do it:

1. Prep the ingredients. You can easily c،p all of your veggies and make the enchilada sauce, then store them separately in airtight containers until you’re ready to ،emble and bake the c،erole.
2. Prep the w،le c،erole. Another option is to roast the veggies, make the sauce, fully ،emble the c،erole, and then cover your baking dish and store the c،erole in the refrigerator. Once you’re ready to bake it, uncover the baking dish and bake as directed!

Storing & freezing tips

• To store: let the enchilada c،erole cool completely and then either cover the w،le pan and place it in the fridge or put individual slices into airtight container and place them in the fridge. This c،erole will stay good for up to 3-4 days in the fridge. To reheat, simply add a slice to a microwave-safe plate and microwave for 30 seconds – 1 minute or until heated through.
• To freeze: you can either bake the c،erole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the w،le pan, you can bake it, bring it to room temp, and then freeze the entire pan. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.

More veget، meals you’ll love

Get all of my veget، dinner recipes here!

I ،pe you guys love this easy, healthy veget، enchilada c،erole and get a chance to make it soon! Please leave a comment below if you make it and/or upload a p،to and tag #ambitiouskitchen.

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on July 17th, 2017, republished on September 8th, 2020, and republished on April 14th, 2024.