Green Chile Enchilada Casserole
This post may contain affiliate links, please see our privacy policy for details.
This vegan Green Chile Enchilada Casserole is made with a dairy-free sour cream sauce, lots of veggies, soyrizo, beans and flour tortillas!
I love a casserole moment. Casseroles are great for a serving a big crowd, but are also perfect for meal prepped lunches. This Green Chile Enchilada Casserole has a creamy non-dairy sour cream sauce, is loaded with veggies, 2 types of beans and layers of flour tortillas. Easy to make and even easier to eat!
Step One: Make the Green Chile Sauce
This green chile sauce only requires 4 ingredients and can be made on the stove in a few minutes. Add broth, green chiles, vegan sour cream and vegan cream cheese to a pot and bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat and set aside.
Depending on the vegan sour cream you use, the thickness of the sauce will vary. This does end up making the filling slightly “soupy”. If you want a firmer casserole, I recommend decreasing the amount of broth used. I personally love the soupy texture – it’s like getting soup and a casserole all in one.
Step Two: Make the Filling
Heat some oil in a skillet over medium heat. Add bell peppers, onion and taco seasoning. Cook down for a couple minutes. Add crumbled soyrizo & chipotles in adobo and cook for a few more minutes. Add a can of black beans and pour in 1 cup of the sour cream sauce. Cook until the sauce is absorbed. Once the sauce is absorbed, remove from the heat.
Grab a can of refried beans (make sure they are vegan-friendly). If they are super thick, add them to a bowl with a little water and mix. This will make them easier to spread when assembling.
Step Three: Assemble and Bake
Now it is time to assemble. Grab a casserole dish and add some of the sour cream sauce to the bottom. Place a layer of flour tortillas on top of the sauce – I like to cut the tortillas into triangles. Next, add 1/2 of the refried beans and 1/2 of the veggie mixture. Pour in some more sauce and repeat the layers.
For the final layer, add another layer of tortillas and pour over the rest of the sour cream sauce. Cover with foil and bake for 20 minutes.
Remove the foil and cook for another 20 minutes. The center should be bubbly and the top should be crispy.
Step Four: Serve it Up
Take the casserole out of the oven and let it sit for 10 minutes. Add LOTS of toppings – you know I love toppings. Here are some topping ideas:
- avocado
- green onion
- cilantro
- vegan yogurt
- lime wedges
Spoon the casserole onto plates and eat up. This is a great weeknight dinner and makes the best next day lunches!
Need More Recipe Inspo? Check these Out!
Green Chile Enchilada Casserole
Ingredients
- 12 ounces broth I used vegan chicken broth
- 1 4-ounce can green chiles
- 12 ounces vegan sour cream I got mine at Trader Joe's
- 2 tablespoons vegan cream cheese I used Kite Hill
- 2 tablespoons oil
- 2 bell peppers diced
- 1 yellow onion diced
- 1 packet taco seasoning
- 6 ounces soyrizo crumbled
- 1 tablespoon chipotles in adobo optional
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can refried beans
- 4 8-inch flour tortillas cut in triangles
- avocado, green onion, cilantro, vegan yogurt, lime wedges optional toppings
Equipment
- baking dish
Instructions
- Preheat the oven to 400 degrees.
- Add the broth, green chiles, sour cream and cream cheese to a pan. Bring to a bowl, lower heat and simmer for 5 minutes, whisking until smooth. Remove from the heat and set aside.
- Heat the oil in a skillet over medium heat. Add the bell peppers, onion and taco seasoning. Cook down for 2 minutes. Add the soyrizo & chipotle and cook for 3 minutes. Add the black beans and pour in 1 cup of the sour cream sauce. Cook until the sauce is absorbed.
- To assemble, add 1 cup of sour cream sauce to the bottom of a baking dish. Add a layer of tortillas and top with 1/2 of the refried beans, 1/2 of the veggies and 1 cup of sour cream sauce. Repeat with another layer of tortillas, refried beans, veggies and sauce. For the final layer add the rest of the tortillas and pour over the rest of the sour cream sauce.
- Cover and place in the oven for 20 minutes. Remove the foil and cook for another 20 minutes. Remove from the oven and allow to rest for 10 minutes.
- Top with any of the optional toppings and spoon onto plates.
Video
Notes
- For GF sub corn tortillas.
- Be sure to check the label of the refried beans to make sure they are vegan. If the beans are too thick add them to a bowl with a little bit of water so they are easier to spread.
- I used a 2.5 quart baking dish, but a 9×13 rectangle baking dish will work too.
- This does have more of a “soupy” texture when you serve it. If you want it to be firmer, cut the broth down to a 1/2 cup and reduce the amount of sour cream sauce you add to each layer. You can also sub the vegan sour cream with vegan cream cheese.
Great flavors and holds together well. Took a bit longer to pull together but it was worth it. I used 7 oz of diced chilies and the chipotle and still not overly spicy.
Amazing!! I love green chilis and this creative sauce is perfect for it. Delicious!!
Can you do this casserole with corn tortillas instead of flour?
Definitely!