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    You are in: Home / Recipes / Easy Vegetarian Chilaquiles (Enchilada Casserole) Recipe
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    Easy Vegetarian Chilaquiles (Enchilada Casserole)

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    piratejenny's Note:

    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


    1. 1
      Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
    2. 2
      Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
    3. 3
      Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
    4. 4
      Spread in bottom of 9x9" baking pan.
    5. 5
      Defrost vegetarian crumbles and heat with beans.
    6. 6
      Spread over layer of tortilla strips.
    7. 7
      Sprinkle half the cheese over the bean mix.
    8. 8
      Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
    9. 9
      Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
    10. 10
      Serve with sour cream. Goes well with rice.

    Ratings & Reviews:

    • on March 20, 2012


      Thanks for this recipe! It was so easy to make and my whole family loved it. We will be having this often! : )

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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