How to Make Yummy Not so vegetarian enchilada casserole

Not so vegetarian enchilada casserole. Combine enchilada sauce and El Pato in a bowl until fully mixed. This Vegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. I start by cutting all of the corn tortillas in half.

Not so vegetarian enchilada casserole Disclosure: I was asked to participate in the #cabotcheese campaign as a member of the Healthy Aperture Blogger Network. It's about time you met the vegetarian option at my family's Thanksgiving—enchilada casserole! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. You can cook Not so vegetarian enchilada casserole using 4 ingredients and 9 steps. Here is how you cook that.

Ingredients of Not so vegetarian enchilada casserole

  1. It’s 3 lb of chicken.
  2. You need 1 dozen of flour tortillas.
  3. It’s 2 lb of grated cheese.
  4. Prepare 1 can of jalapeno salsa.

Granted, I was already a full-grown adult at this point, but she's my mom and she likes to make sure I'm well fed. This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners. This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. Add the rest of the vegetables and salt and pepper to taste.

Not so vegetarian enchilada casserole instructions

  1. preheat oven to 375.
  2. spray bottom and sides of a 9 X 13 pan with Pam..
  3. cook chicken and shred with forks..
  4. add chicken and salsa to a large sauce pan and simmer until sauce is reduced by a third..
  5. lay 3 tortillas in bottom of the pan.
  6. spread 1/3 of chicken over tortillas.
  7. spread 1/3 of cheese over the chicken.
  8. repeat two more times adding remainder of chicken and cheese to the top layer.
  9. place in the oven for 30 minutes or until cheese is golden brown.

Packed with nutritious veggies and black beans, this casserole has all the flavors of a classic enchilada. Top with sour cream and avocado for a creamy finish. Top with one-third of the vegetable mixture. Enchilada Casserole is such a classic. I've seen a million different interpretations of this dish over the years.