Have you ever had the privilege of eating homemade enchiladas?
My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.
This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.
Sometimes a girl just needs some enchiladas! Unfortunately, I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.
This recipe is easy, pretty fast, healthy and most of all delicious.
I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.
This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.
- 1 pkg soft corn tortillas
- 2 cans refried beans (or 3 cups of your own, try this recipe)
- 1 can of diced tomatoes
- 1/4 cup thinly diced, fresh onions
- 1 cup corn (canned or freezer)
- jarred jalapenos to taste
- 1 can red enchilada sauce (15 oz can or bigger)
- 1/4 cup crunched up tortilla chips
- Double recipe of Faux Cheese Sauce if you want a cheesy top.
- Preheat oven to 350 degrees.
- Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
- Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
- Gently spread cooked/canned beans over tortillas.
- Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
- Cover with 6 ounces (about half) the remaining enchilada sauce.
- Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
- Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
- If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
- Allow to cool slightly before serving.
This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.
The tortilla chip crumbs give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.