Meatless Enchilada Casserole Dish

This Meatless Enchilada Casserole is the quick fix I depend on for cozy weeknights when I want bold Mexican flavors without the hassle of rolling individual enchiladas. A bubbling layer of cheese meets hearty beans and sweet corn with a rich homemade enchilada sauce that transforms pantry basics into pure comfort. It is the kind of dish that wins over both vegetarians and meat-lovers at my table and always disappears faster than I expect.

I love how the sauce fills the kitchen with chili warmth and how the golden cheesy crust draws everyone to the table the moment it comes out of the oven. My first version happened during a fridge cleanout and now my friends ask for it every potluck.

Ingredients

• Olive oil: Essential for sautéing and to keep vegetables from sticking Choose extra virgin for the best flavor
• All-purpose flour: Creates the base for a thickened enchilada sauce Look for unbleached types
• Chili powder and cumin: These spices layer on deep, smoky flavors Pick a fresh batch from a specialty store if you can
• Garlic powder: Brings a mellow savory kick Go for granulated over very fine powder for better blending
• Tomato paste: Adds rich body and tang Seek out double-concentrated paste for depth
• Vegetable broth: Gives the sauce its base Choose low-sodium so you can control seasoning
• Onion: Underpins the stew with sweet and fruity notes Use yellow or white onions for balance
• Bell pepper: Adds crunch and a pop of color Bright red or yellow varieties are sweetest
• Jalapeno peppers: Fire and zest to wake up the sauce Look for firm glossy peppers
• Fresh garlic: A toasted punch as it hits the pan Press or finely mince for best results
• Corn: Sweet bites and classic Mexican touch Frozen corn is a great substitute when fresh is not available
• Dried oregano: An herbal note that plays well with spicy sauce Choose Mexican oregano if you find it
• Pinto beans or black beans: Gives staying power and creamy texture Canned beans save time but rinse them well
• Corn tortillas: They break down into tender layers Stone-ground tortillas add a rustic feel
• Cheddar cheese: Melts into a bubbly topping Use a sharp block and grate it yourself for best melt

Step-by-Step Instructions

Make the Red Enchilada Sauce:

Measure out oil and flour and warm your pan on medium heat until the oil shimmers Add flour and chili powder stirring steadily so the mixture gently browns over five minutes Take your time here as this builds the sauce foundation

Thicken the Sauce:

Spoon in tomato paste and pour in the broth Add cumin and garlic powder Whisk until smooth and let the sauce bubble until it thickens Keep tasting and season with salt and pepper Transfer the sauce to a bowl so it does not cook further

Sauté the Vegetables:

Return your pan or use another oven-safe skillet Heat oil on medium Add onion and bell pepper Cook until softened about five minutes Stir in jalapeno and fresh garlic Sauté for another minute to soften and build up flavor

Assemble the Casserole:

Scatter in the corn a pinch of salt pepper cumin and oregano Swirl everything with your spoon and mix in the enchilada sauce Fold in drained beans and torn tortillas Sprinkle half the cheese now Reserve the rest

Broil and Finish:

Move your oven rack to the center Switch oven to broil Scatter remaining cheese over the skillet and set inside Broil about five minutes closely watching until the cheese is melted and browned To bake set the oven to three hundred fifty degrees and cook until cheese melts

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I am especially sentimental about using homemade enchilada sauce My brother and I always fought for the corners with those crispy cheese bits no matter how many times we made this at family gatherings

Storage Tips

Let the casserole cool fully before storing Transfer to a sealed container or cover your skillet tightly in foil It is great for three to four days in the refrigerator You can also freeze single portions in small containers then reheat gently in the microwave or oven as needed

Ingredient Substitutions

You can swap flour tortillas if you dislike corn tortillas Use Monterey Jack or pepper jack cheese for a melty topping Mix in kidney beans or chickpeas if that is what you have If you are out of fresh jalapeno use a dash of hot sauce or canned green chilies to get a little heat

Serving Suggestions

Serve this casserole hot from the oven and top with sliced avocado cilantro or a swirl of sour cream For a heartier meal offer it with a side salad of crunchy romaine and lime wedges It also makes a satisfying filling for burritos or to serve alongside rice

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Cultural Context

This recipe takes the classic concept of enchiladas and simplifies it for home cooks It draws on Mexican flavors like cumin chili powders and tomato but turns all those elements into a practical casserole This one-pot style has become a favorite for anyone wanting big flavor with minimal fuss

Commonly Asked Questions

→ How can I add protein to this meatless casserole?

Try folding in shredded chicken, pulled pork, or ground beef after sautéing the vegetables for a heartier variation.

→ Can I substitute the homemade enchilada sauce?

Store-bought sauce works in a pinch, but making your own adds deeper flavor and freshness to the dish.

→ Is it possible to make this casserole ahead of time?

Yes, assemble everything in advance and refrigerate, then bake or broil just before serving for easiest prep.

→ What tortillas are best for the casserole?

Corn tortillas lend classic flavor and texture, but flour tortillas can be substituted based on preference.

→ How should leftovers be stored?

Allow to cool fully, then refrigerate in an airtight container for up to 4 days; reheat until hot throughout.

→ Can I use frozen vegetables?

Frozen corn or peppers are convenient and work well without needing to thaw before adding to the skillet.