Not so vegetarian enchilada casserole. Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

Refried beans can be substituted for black beans. Don't feel obligated or limited to the vegetables I have used. Feel free to add mushrooms, squash or whatever else you like. You can cook Not so vegetarian enchilada casserole using 4 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Not so vegetarian enchilada casserole

Prepare 3 lb of chicken.
It's 1 dozen of flour tortillas.
You need 2 lb of grated cheese.
It's 1 can of jalapeno salsa.

Packed with nutritious veggies and black beans, this casserole has all the flavors of a classic enchilada. Top with sour cream and avocado for a creamy finish. Top with one-third of the vegetable mixture. Variations for Vegetarian Enchilada Casserole: Make a vegan enchilada casserole by skipping the cheese or drizzling vegan queso over the baked casserole.

Not so vegetarian enchilada casserole step by step

preheat oven to 375.
spray bottom and sides of a 9 X 13 pan with Pam..
cook chicken and shred with forks..
add chicken and salsa to a large sauce pan and simmer until sauce is reduced by a third..
lay 3 tortillas in bottom of the pan.
spread 1/3 of chicken over tortillas.
spread 1/3 of cheese over the chicken.
repeat two more times adding remainder of chicken and cheese to the top layer.
place in the oven for 30 minutes or until cheese is golden brown.

Refried beans can be substituted for black beans. Don't feel obligated or limited to the vegetables I have used. Feel free to add mushrooms, squash or whatever else you like. This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy.