Enchilada Casserole Recipe

This was delicious! We would definitely have this again. I found this recipe in my Vegan Family Favorites cookbook by Erin Pavlina, but changed around some things to please our taste buds - my version is not vegan.

Vegetarian Enchilada Casserole

Serves 4 or more

Box of Zataran’s Spanish rice, cooked per directions on box. (need a can of diced tomatoes)
-Or you could just use 2 cups of cooked rice - I like the Spanish rice for the extra spices.
One package of Quorn Chik’n Tenders, cooked per directions
16 oz can of Old El Paso Vegetarian or Fat Free Refried Beans
2 cups of your choice of any Kraft Mexican blend shredded cheese
10 oz can of Old El Paso Mild Enchilada sauce
3 Buena Vida Organic Flour Tortillas

Preheat oven to 400 degrees F.

In a large skillet, cook the Chik’n Tenders as directed. Add refried beans and half of the enchilada sauce until beans are heated through, about 3 minutes on med/low. Add rice and half of the shredded cheese. Mix. Remove half of the mixture to a bowl to cool for dinner another night.*

In a round casserole dish the size of your tortillas, spray on some non-stick cooking spray, then spread 1 to 2 Tbs. of enchilada sauce around the bottom to coat. Place a tortilla in the dish. Spread half of remaining bean mixture on top. Layer with another tortilla. Spread the rest of the bean mixture on top, and then add the final tortilla on top. Spread some sauce on the top tortilla, then sprinkle with remaining cheese.

Cover with a lid or aluminum foil and bake for 20 minutes or until cheese is melted. You may need to take the lid off the last few minutes to thoroughly melt the cheese. Let stand 5 minutes, then serve in wedges. Serve with sour cream if desired.


*There is enough of the Chik’n and rice mixture to actually make two dinners of this. Use half one night and the other half in a few days - just layer it again with 3 additional tortillas and bake as before. You’ll need more cheese for the second day dinner to layer in the tortillas.