Easy Enchilada Casserole

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Easy Enchilada Casserole: What I've Learned So Far


This vegetarian recipe for Easy Enchilada Casserole is easy to whip up, satisfies most every palate, and makes great leftovers.
Ingredients for Easy Enchilada Casserole

Something really important I've discovered over the years (and this probably seems like a "duh" moment), is that the brand of ingredients I use in a recipe makes a HUGE difference in the final product.

For this recipe, you can see the Beyond Meat brand were the crumbles I used. I'm going to be honest here - I didn't care much for the finished product. My favorite crumbles for this recipe are Quorn grounds. Several of the companies out there that sell meat substitute (Beyond Meat, Morningstar Farms, Gardien) season their crumbles. For some recipes it's great - I like having the extra flavor. But for this recipe, the seasoning in these crumbles just didn't work.

Cooking is a lot of trial and error - which can be frustrating when something doesn't work out. Don't get me wrong, this wasn't inedible, it just wasn't as good as I remembered - and then I realized it was the crumbles. The same is true for the brands of salsa and enchilada sauce you use. They're all different and it might take some experimenting to find what you like best. On a recipe like this - that's basically a lot of store-bought ingredients thrown together - don't give up on the recipe if you don't love it the first time. Try to figure out what you're not crazy about, and then substitute that the next time. It's worth it to have a quick, easy recipe for dinner on a busy weeknight or to take to a friend's house when you're sharing a dish with both vegetarians and carnivores.

Making Easy Enchilada Casserole


You'll Need:

• 1 package meat substitute crumbles

• 1 C salsa

• 8 oz. cheese (Jack works well or mild cheddar)

• 15 oz. can enchilada sauce

• 15 oz. can pinto beans

• 8 corn tortillas

I prefer mild seasonings in my food, but you can use hot enchilada sauce and salsa if you want to turn up the heat!

Do This:

1. Preheat oven to 375 degrees.

2. Cook the crumbles according to package directions.

3. Grate the cheese.

4. Mix 1 C salsa and the can of beans in with the cooked crumbles.

5. Pour some enchilada sauce in the bottom of a 9x13 glass baking dish (just enough to coat the bottom).

6. Layer 4 corn tortillas on the bottom of the dish.

7. Spread the crumble/bean mixture over the tortillas.

8. Sprinkle half the cheese over the crumble/bean mixture 9. Layer another 4 tortillas over the mixture and pour the remaining enchilada sauce on top.

9. Sprinkle the remaining cheese over the top. 10. Bake in a 375 degree oven until the cheese is melted and bubbly.


Easy Enchilada Casserole: Recipe Notes


• For an even faster meal, you can purchase pre-grated cheese.

• If you want to make the meal healthier, you can buy dried pinto beans and cook them.

• Some day I'm going to find a good recipe to make my own enchilada sauce and salsa - but for now I buy organic products in the store.

• You can also omit the step of adding half the cheese in the middle and put all the cheese on top if you want it really cheesy.

• I've doubled this recipe before and created additional layers of tortillas and crumble/bean/cheese mixture. I took it to a friend's for dinner - the meat eaters all wanted the recipe!

Easy Enchilada Casserole

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