It’s about time you met the vegetarian option at my family’s Thanksgiving—enchilada casserole! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed. Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican “lasagna” was one of them. I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again).
When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. It was a hit with the whole family, and so it joined her repertoire of recipes. She makes it (or just the roasted vegetables) for Christmas and birthdays, too. Of course, I couldn’t help but tinker with the original recipe. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does.
Watch How to Make Enchilada Casserole
I wasn’t really sure what to call this recipe—Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m leaning toward “enchilada casserole recipe,” even though this recipe calls for salsa instead of enchilada sauce. I tried it with both, but it’s easier to make and turns out better with salsa. I hope this one’s a hit at your house! Please let me know how it turns out in the comments.
Enchilada Casserole Serving Suggestions
Round out your meal with any of the following recipes.
Cilantro Lime Brown Rice Fresh Herbed Avocado Salad Mexican Brown Rice, as shown in these photos Mexican Green Salad with Jalapeño-Cilantro Dressing, or a simple green salad with Cilantro Lime Dressing Skinny Margaritas
More Mexican-ish Recipes to Try
If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here.
Loaded Veggie Nachos Spinach Artichoke Enchiladas Sweet Potato and Black Bean Tacos Vegetarian Stuffed Peppers Veggie Black Bean Enchiladas
*Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentica” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Or, make your own salsa—here’s my favorite salsa recipe—and you can really minimize the sodium content by choosing low-sodium tomatoes and keeping the salt low. Make it dairy free/vegan: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa. **Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas. Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days. Change it up: You can change the vegetables used here as long as you use about the same volume. You could also add another can of beans to increase the protein content.
