12 Delicious Cheesy Vegetarian Enchilada Casserole Recipes

You’re in for a treat with these 12 Delicious Cheesy Vegetarian Enchilada Casserole Recipes that promise to turn your ordinary dinner into a fiesta of flavors! Perfect for those nights when you crave something comforting, hearty, and packed with gooey cheese, these recipes are a dream come true for vegetarians and cheese lovers alike. Dive in and discover your next favorite dish!

Black Bean and Spinach Cheesy Enchilada Casserole

Flavorful and comforting, this dish layers the earthy depth of black beans with the vibrant freshness of spinach, all enveloped in a velvety cheese sauce and nestled between soft tortillas. Perfect for a cozy dinner or a festive gathering, it’s a versatile recipe that promises to delight the palate with every bite.

Ingredients

• 2 cups of cooked black beans, rinsed and drained
• 3 cups of fresh spinach leaves, roughly chopped
• 2 cups of shredded Monterey Jack cheese, creamy and mild
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of sour cream, tangy and smooth
• 1 tablespoon of olive oil, extra virgin and fruity
• 1 teaspoon of ground cumin, warm and aromatic
• 1/2 teaspoon of garlic powder, finely ground
• 6 corn tortillas, soft and pliable
• 1/4 teaspoon of salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the olive oil over medium heat until shimmering, about 1 minute.
3. Add the spinach to the skillet, stirring occasionally, until wilted, approximately 3 minutes. Tip: Wilt the spinach in batches to avoid overcrowding the pan.
4. In a medium bowl, combine the heavy cream, sour cream, cumin, garlic powder, and salt, whisking until smooth. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Layer half of the tortillas in the bottom of a 9×13 inch baking dish, overlapping slightly.
6. Spread half of the black beans over the tortillas, followed by half of the spinach and half of the cheese sauce. Repeat the layers with the remaining ingredients.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

The casserole emerges from the oven with a golden, cheesy crust that gives way to layers of tender tortillas, creamy beans, and vibrant spinach. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra burst of flavor.

Sweet Potato and Quinoa Cheesy Enchilada Casserole

Amidst the bustling rhythm of modern life, this Sweet Potato and Quinoa Cheesy Enchilada Casserole emerges as a harmonious blend of nutrition and comfort, offering a vibrant palette of flavors that dance between the earthy sweetness of roasted sweet potatoes and the bold, creamy embrace of melted cheese.

Ingredients

• 2 cups peeled and diced sweet potatoes, cut into 1/2-inch cubes
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups shredded sharp cheddar cheese, divided
• 1 1/2 cups enchilada sauce, preferably a rich, smoky red variety
• 1/2 cup finely chopped fresh cilantro
• 1 tbsp extra virgin olive oil, for roasting
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp smoked paprika, for a subtle depth
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Toss the diced sweet potatoes with 1 tablespoon of extra virgin olive oil, ground cumin, smoked paprika, and a pinch of salt until evenly coated. Spread them on a baking sheet in a single layer and roast for 25 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes roast, cook the quinoa according to package instructions, then fluff with a fork and let it cool slightly.
4. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, 1 cup of shredded cheddar cheese, and half of the chopped cilantro. Mix gently to distribute the ingredients evenly.
5. Pour half of the enchilada sauce into the prepared baking dish, spreading it to cover the bottom. Spoon the sweet potato and quinoa mixture over the sauce, then top with the remaining enchilada sauce and the rest of the cheddar cheese.
6. Bake uncovered for 20 minutes, or until the cheese is bubbly and golden. Let the casserole sit for 5 minutes before serving to allow the layers to set.
7. Garnish with the remaining fresh cilantro before serving.

Each bite of this casserole offers a delightful contrast between the creamy cheese and the hearty, slightly crunchy quinoa, while the sweet potatoes add a natural sweetness that balances the smoky enchilada sauce. Serve it alongside a crisp green salad or atop a warm tortilla for an extra layer of texture.

Mushroom and Zucchini Cheesy Enchilada Casserole

On a bustling evening when time is of the essence yet the craving for something comforting and hearty prevails, this Mushroom and Zucchini Cheesy Enchilada Casserole emerges as the perfect solution. Elegantly layered with vibrant vegetables and enveloped in a blanket of molten cheese, it’s a dish that promises to delight the senses and bring warmth to the table.

Ingredients

• 2 cups shredded, creamy Monterey Jack cheese
• 1 1/2 cups diced, earthy cremini mushrooms
• 1 cup thinly sliced, crisp zucchini
• 1/2 cup rich, tangy enchilada sauce
• 1/4 cup finely chopped, aromatic white onion
• 2 tbsp vibrant, fresh cilantro
• 1 tbsp smooth, extra virgin olive oil
• 1 tsp ground, smoky cumin
• 1/2 tsp fine sea salt
• 4 soft, pliable corn tortillas

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a medium skillet over medium heat, warm the extra virgin olive oil until shimmering, about 1 minute.
3. Add the aromatic white onion and earthy cremini mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, approximately 5 minutes.
4. Stir in the crisp zucchini, smoky cumin, and fine sea salt, cooking for an additional 3 minutes until the zucchini is just tender.
5. Remove the skillet from heat and fold in the vibrant, fresh cilantro for a burst of freshness.
6. Spread a thin layer of the rich, tangy enchilada sauce at the bottom of a 9-inch baking dish to prevent sticking.
7. Layer two soft, pliable corn tortillas over the sauce, followed by half of the vegetable mixture and 1 cup of the creamy Monterey Jack cheese.
8. Repeat the layers once more, finishing with a final layer of tortillas and the remaining enchilada sauce and cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
10. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Velvety cheese melds beautifully with the tender vegetables and soft tortillas, creating a dish that’s as satisfying to eat as it is to behold. Serve with a dollop of cool sour cream or a side of crisp green salad for a complete meal that’s sure to impress.

Corn and Poblano Cheesy Enchilada Casserole

Kickstarting your culinary journey with a dish that marries the smoky depth of poblano peppers with the sweet crunch of corn, all enveloped in a velvety cheese sauce, this casserole is a testament to comfort food with a sophisticated twist.

Ingredients

• 2 cups freshly shucked sweet corn kernels
• 2 large poblano peppers, charred and finely diced
• 3 cups shredded sharp cheddar cheese, divided
• 1 cup heavy cream, rich and velvety
• 12 corn tortillas, lightly toasted
• 1 tbsp unsalted butter, creamy and golden
• 1 tsp ground cumin, aromatic and earthy
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp freshly ground black pepper, pungent and sharp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly bubbly casserole.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy, then add the sweet corn kernels and diced poblano peppers, sautéing for 5 minutes until the vegetables are tender and fragrant.
3. Sprinkle the ground cumin, kosher salt, and freshly ground black pepper over the vegetables, stirring to coat evenly for a depth of flavor.
4. Pour in the heavy cream, bringing the mixture to a gentle simmer before reducing the heat to low, allowing the cream to thicken slightly, about 3 minutes.
5. Remove the skillet from heat and stir in 2 cups of the shredded sharp cheddar cheese until the sauce is smooth and the cheese is fully melted.
6. Lightly toast the corn tortillas on a dry skillet for 30 seconds on each side to enhance their texture and prevent sogginess in the casserole.
7. Layer half of the toasted tortillas in the bottom of a greased 9×13 inch baking dish, followed by half of the corn and poblano mixture, repeating the layers once more.
8. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top layer for a golden, cheesy crust.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly browned on top.

Juxtaposing the creamy interior with the crispy cheese topping, this casserole offers a delightful contrast in textures. Serve it alongside a crisp green salad or a dollop of cool sour cream to balance the richness.

Roasted Red Pepper and Black Olive Cheesy Enchilada Casserole

Vibrant and bursting with flavor, this dish combines the smoky sweetness of roasted red peppers with the bold, briny notes of black olives, all enveloped in a luscious, cheesy embrace. Perfect for a cozy dinner or a festive gathering, it’s a testament to the beauty of layered textures and harmonious flavors.

Ingredients

• 2 cups of roasted red peppers, thinly sliced for a tender bite
• 1 cup of pitted black olives, roughly chopped for a robust texture
• 3 cups of shredded Monterey Jack cheese, for a melt-in-your-mouth experience
• 1 tablespoon of rich extra virgin olive oil, to sauté
• 1 medium onion, finely diced for a subtle crunch
• 2 cloves of garlic, minced to release their aromatic essence
• 1 teaspoon of ground cumin, for a warm, earthy note
• 1/2 teaspoon of smoked paprika, to enhance the smoky undertones
• 8 corn tortillas, to layer and bind the casserole
• 1 cup of homemade enchilada sauce, for a tangy, spicy kick
• 1/4 cup of fresh cilantro, chopped for a bright, herbal finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
3. Add the finely diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
5. Layer the bottom of a 9×13 inch baking dish with 4 corn tortillas, slightly overlapping to cover the surface.
6. Spread half of the onion mixture over the tortillas, followed by half of the roasted red peppers and black olives.
7. Sprinkle 1.5 cups of Monterey Jack cheese evenly over the vegetables, then drizzle with half of the enchilada sauce.
8. Repeat the layers with the remaining tortillas, onion mixture, vegetables, and cheese, finishing with a final drizzle of enchilada sauce.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh cilantro before serving to add a pop of color and freshness.

Yielded is a casserole with a delightful contrast of textures, from the creamy cheese to the crisp edges of the tortillas. The flavors meld beautifully, offering a smoky, spicy, and slightly sweet profile that’s irresistible. Serve with a side of avocado slices or a crisp green salad for a complete meal.

Spinach and Artichoke Cheesy Enchilada Casserole

Vibrant and velvety, this dish marries the creamy decadence of spinach and artichoke dip with the hearty comfort of enchiladas, creating a layered masterpiece that’s as visually stunning as it is delicious.

Ingredients

• 2 cups shredded, tender cooked chicken breast
• 1 cup rich, full-fat sour cream
• 1 cup creamy, smooth cream cheese
• 1/2 cup tangy, freshly grated Parmesan cheese
• 1/4 cup vibrant, chopped fresh spinach
• 1/4 cup artichoke hearts, finely chopped and packed in brine
• 1 tsp aromatic, ground cumin
• 1/2 tsp spicy, smoked paprika
• 6 large, soft flour tortillas
• 1 cup sharp, shredded Monterey Jack cheese
• 1/2 cup mild, shredded cheddar cheese
• 1/4 cup fresh, chopped cilantro
• 1 tbsp extra virgin olive oil, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a large mixing bowl, combine the sour cream, cream cheese, Parmesan cheese, spinach, artichoke hearts, cumin, and smoked paprika until the mixture is smooth and evenly incorporated.
3. Fold in the shredded chicken gently, ensuring it’s fully coated with the creamy mixture for a uniform flavor in every bite.
4. Lay out the flour tortillas and evenly distribute the chicken mixture among them, rolling each tortilla tightly and placing them seam-side down in the prepared baking dish.
5. Sprinkle the Monterey Jack and cheddar cheeses over the top of the rolled tortillas, covering them completely for a golden, bubbly finish.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden on top.
7. Remove from the oven and let it rest for 5 minutes before garnishing with fresh cilantro.

Nowhere does comfort food reach such heights as in this casserole, where each forkful delivers a creamy, cheesy bite with the perfect hint of spice. Serve it alongside a crisp, green salad or a bowl of steaming soup for a meal that’s both indulgent and satisfying.

Butternut Squash and Kale Cheesy Enchilada Casserole

Falling into the cozy embrace of autumn flavors, this dish marries the sweetness of roasted butternut squash with the earthy tones of kale, all enveloped in a luscious cheese sauce and nestled between layers of soft tortillas. It’s a harmonious blend of textures and tastes that promises to delight the palate and warm the soul.

Ingredients

• 2 cups diced butternut squash, roasted to caramelized perfection
• 4 cups chopped kale, stems removed and leaves tenderly massaged
• 1.5 cups shredded sharp cheddar cheese, melty and golden
• 1 cup heavy cream, rich and velvety
• 1/2 cup chicken broth, savory and aromatic
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp ground cumin, warmly spiced
• 1/2 tsp smoked paprika, subtly smoky
• 6 corn tortillas, soft and pliable
• Salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a large skillet over medium heat, warm the olive oil until shimmering, then add the kale, sautéing until just wilted, about 3 minutes.
3. Stir in the roasted butternut squash, cumin, and smoked paprika, cooking for another 2 minutes to meld the flavors.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it thicken slightly, about 5 minutes, stirring occasionally.
5. Layer half of the tortillas in the bottom of a greased baking dish, followed by half of the vegetable mixture and half of the cheddar cheese. Repeat the layers.
6. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and lightly browned on top.
7. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Zesty and comforting, this casserole offers a creamy interior with a satisfyingly crisp top. Serve it alongside a crisp green salad or a dollop of cool sour cream to balance the richness.

Chickpea and Spinach Cheesy Enchilada Casserole

Craving a dish that marries comfort with sophistication? This Chickpea and Spinach Cheesy Enchilada Casserole layers vibrant flavors and textures, offering a hearty yet refined meal that’s perfect for any gathering.

Ingredients

• 2 cups of cooked, tender chickpeas
• 3 cups of fresh, vibrant spinach leaves
• 2 cups of sharp, aged cheddar cheese, shredded
• 1 cup of rich, homemade enchilada sauce
• 6 soft, pliable corn tortillas
• 1 tablespoon of fragrant, ground cumin
• 1 teaspoon of smoky, sweet paprika
• 1/2 cup of creamy, whole milk Greek yogurt
• 1/4 cup of fresh, chopped cilantro
• 1 tablespoon of golden, extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a large bowl, gently toss the chickpeas and spinach with olive oil, cumin, and paprika until evenly coated.
3. Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 3 corn tortillas over the sauce, followed by half of the chickpea-spinach mixture and a sprinkle of cheddar cheese.
5. Repeat the layers once more, finishing with a final layer of tortillas, enchilada sauce, and the remaining cheese.
6. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole rest for 5 minutes before slicing to allow the layers to set.
8. Garnish with dollops of Greek yogurt and a generous sprinkle of fresh cilantro for a bright finish.

This casserole emerges from the oven with a delightful contrast of textures: creamy chickpeas, tender spinach, and crispy-edged tortillas. The sharp cheddar and smoky spices create a depth of flavor that’s beautifully balanced by the cool yogurt and fresh cilantro. Serve it with a side of crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Eggplant and Tomato Cheesy Enchilada Casserole

Elevating the humble eggplant to new heights, this Eggplant and Tomato Cheesy Enchilada Casserole layers rich, smoky flavors with creamy textures for a dish that’s as comforting as it is sophisticated. Perfect for a cozy dinner or a lavish brunch, it promises to delight with every forkful.

Ingredients

• 2 large, firm eggplants, sliced into 1/2-inch rounds
• 3 cups of ripe, juicy tomatoes, diced
• 2 cups of sharp cheddar cheese, freshly grated
• 1 cup of Monterey Jack cheese, freshly grated
• 1/2 cup of rich extra virgin olive oil
• 1/4 cup of all-purpose flour, finely sifted
• 2 tbsp of ground cumin, aromatic and freshly ground
• 1 tbsp of smoked paprika, for a deep, smoky flavor
• 1 tsp of sea salt, finely ground
• 1/2 tsp of black pepper, freshly cracked
• 1/2 cup of fresh cilantro, roughly chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes until golden and tender.
3. In a large bowl, mix the diced tomatoes, cumin, smoked paprika, and flour until well combined. Tip: The flour helps thicken the tomato mixture, creating a richer sauce.
4. Layer half of the roasted eggplant slices at the bottom of the prepared baking dish, followed by half of the tomato mixture and half of each cheese. Repeat the layers.
5. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and slightly golden. Tip: Letting the casserole rest for 10 minutes before serving makes it easier to slice.
6. Garnish with fresh cilantro before serving. Tip: For an extra kick, serve with a side of sour cream or avocado slices.

Rich in flavor and texture, this casserole boasts a harmonious blend of smoky, cheesy, and fresh notes. Serve it alongside a crisp green salad or as a standalone star at your next gathering.

Lentil and Sweet Corn Cheesy Enchilada Casserole

Savory and satisfying, this Lentil and Sweet Corn Cheesy Enchilada Casserole is a delightful twist on a classic, blending hearty lentils with the sweet crunch of corn, all enveloped in a velvety cheese sauce. Perfect for a cozy family dinner or a festive gathering, it promises to be a crowd-pleaser with its layers of flavor and texture.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups sweet corn kernels, freshly cut from the cob or high-quality frozen
• 1 1/2 cups shredded sharp cheddar cheese, aged for bold flavor
• 1 cup Monterey Jack cheese, creamy and mild
• 1 can (10 oz) red enchilada sauce, rich and slightly spicy
• 1/2 cup sour cream, full-fat for richness
• 1 tbsp extra virgin olive oil, for sautéing
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin, freshly toasted for depth
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt, to season
• 6-8 corn tortillas, sturdy yet pliable
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
4. Add the cooked lentils, sweet corn, and enchilada sauce to the skillet. Stir to combine and cook for 5 minutes, allowing the flavors to meld. Remove from heat and stir in the sour cream.
5. Layer half of the tortillas in the bottom of the prepared baking dish, tearing as needed to fit. Spread half of the lentil mixture over the tortillas, then sprinkle with half of each cheese. Repeat the layers with the remaining tortillas, lentil mixture, and cheeses.
6. Bake for 20-25 minutes, until the cheese is bubbly and lightly golden. Let stand for 5 minutes before serving.
7. Garnish with fresh cilantro leaves for a pop of color and freshness.

Melted cheeses create a luscious blanket over the hearty lentil and sweet corn filling, offering a perfect balance of textures and flavors. Serve with a side of crisp green salad or a dollop of guacamole for an extra touch of indulgence.

Portobello Mushroom and Black Bean Cheesy Enchilada Casserole

Just imagine layers of tender portobello mushrooms and hearty black beans, enveloped in a velvety cheese sauce, all nestled between soft tortillas and baked to golden perfection. This dish is a celebration of textures and flavors, offering a comforting yet sophisticated twist on the classic enchilada.

Ingredients

• 2 cups of shredded, sharp cheddar cheese
• 1 cup of creamy, full-fat sour cream
• 4 large, fresh portobello mushrooms, sliced
• 1 can (15 oz) of organic black beans, drained and rinsed
• 1/2 cup of rich, homemade enchilada sauce
• 6 soft, white corn tortillas
• 1 tbsp of fragrant, ground cumin
• 1 tsp of smoky, sweet paprika
• 2 tbsp of vibrant, fresh cilantro, chopped
• 1/2 tsp of fine, sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, sauté the sliced portobello mushrooms until they release their juices and become tender, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Add the black beans, cumin, paprika, and sea salt to the skillet, stirring to combine. Cook for an additional 2 minutes to meld the flavors.
4. Spread a thin layer of enchilada sauce at the bottom of the prepared baking dish. Arrange 2 tortillas over the sauce, slightly overlapping.
5. Layer half of the mushroom and bean mixture over the tortillas, followed by 1/3 of the cheese and a dollop of sour cream. Repeat the layers, finishing with a final layer of tortillas, enchilada sauce, and the remaining cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Garnish with fresh cilantro before serving. Tip: Let the casserole sit for 5 minutes after baking to set, making it easier to slice.

Fluffy tortillas soak up the rich, cheesy sauce, while the mushrooms and beans add a meaty depth that’s utterly satisfying. Serve this casserole with a crisp green salad or a side of tangy guacamole for a complete meal that’s as beautiful as it is delicious.

Three Cheese and Jalapeno Cheesy Enchilada Casserole

Unveiling a dish that marries the bold flavors of jalapenos with the creamy decadence of three cheeses, this enchilada casserole is a testament to comfort food with a sophisticated twist. Perfect for gatherings or a cozy night in, its layers promise a symphony of textures and tastes.

Ingredients

• 2 cups shredded sharp cheddar cheese, aged for depth of flavor
• 1 cup crumbled queso fresco, for a mild, creamy contrast
• 1/2 cup grated Monterey Jack cheese, offering a subtle tang
• 3 fresh jalapenos, finely diced for a vibrant kick
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced to sweeten as it cooks
• 2 cloves garlic, minced for aromatic depth
• 1 can (15 oz) red enchilada sauce, smooth and richly spiced
• 6 corn tortillas, lightly toasted for structure
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt, to enhance the natural flavors

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking throughout the casserole.
2. In a large skillet over medium heat, warm the extra virgin olive oil. Add the thinly sliced yellow onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the diced jalapenos, cooking for an additional 2 minutes to soften slightly while retaining their vibrant color.
4. Pour in the red enchilada sauce, bringing the mixture to a gentle simmer. Allow it to cook for 3 minutes, letting the flavors meld beautifully.
5. Layer the bottom of a 9×13 inch baking dish with 3 lightly toasted corn tortillas, overlapping slightly to cover the base.
6. Spread half of the sauce mixture over the tortillas, then sprinkle with half of the shredded cheddar, crumbled queso fresco, and grated Monterey Jack cheese.
7. Repeat the layers with the remaining tortillas, sauce, and cheeses, finishing with a generous cheese topping.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.
9. Let the casserole rest for 5 minutes before serving, allowing the layers to set for perfect slices.

Rich in flavor and texture, this casserole boasts a delightful contrast between the creamy melted cheeses and the slight crunch of the tortillas. Serve it with a dollop of cool sour cream or a fresh avocado salad to balance the heat of the jalapenos.

Conclusion

Zesty flavors and gooey cheese await in these 12 Delicious Cheesy Vegetarian Enchilada Casserole Recipes! Perfect for busy weeknights or cozy gatherings, each dish promises to delight. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the cheesy goodness on Pinterest and spread the joy of vegetarian cooking!