More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
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Units: US | Metric
- 1Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- 2Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- 3Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- 4Spread in bottom of 9x9" baking pan.
- 5Defrost vegetarian crumbles and heat with beans.
- 6Spread over layer of tortilla strips.
- 7Sprinkle half the cheese over the bean mix.
- 8Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- 9Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- 10Serve with sour cream. Goes well with rice.
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Nutritional Facts for Easy Vegetarian Chilaquiles (Enchilada Casserole)
Serving Size: 1 (176 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 393.2
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 7.3 g
- Cholesterol 55.0 mg
- Sodium 956.5 mg
- Total Carbohydrate 41.2 g
- Dietary Fiber 9.0 g
- Sugars 6.5 g
- Protein 24.5 g