Naughty & Nice Vegan Enchilada Casserole

230 comments

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Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!

I’m excited to bring back the healthy meals over the holidays. Sometimes, I have to remind myself that the time I spend preparing dinner is redeemed with quick, effortless lunches in the days ahead. It all balances out in the end.

First up, is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat. It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it…

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When we got back from our trip, Eric and I both found ourselves with a bit of a cold. You know the usual complaints this time of year- congestion, irritated throat, and dull headaches. It wasn’t a full blown cold, but could’ve potentially turned into one without the proper TLC. I knew I had to put away the sweets for a few days and get back to home-cooked nutritious meals. Green Monsters too! Eating out is fun and all, but there’s just something about a home cooked meal that feels amazing.

This dish was just what the doctor ordered. It’s vibrant, healthy, spicy, and comforting, while still feeling a bit naughty. We can’t be nice all the time.

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Have you ever tried a canned enchilada sauce and loved it? This was the first enchilada sauce that I’ve ever purchased (it took me 2 grocery stores to find too) and I was so put off by the taste I almost gagged! I’m not one to gag over many foods, so I’m not really sure what it was that offended my taste buds so much.

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Thankfully, enchilada sauce is really easy to make and ready in about 15 minutes. Of course, if you do have a canned enchilada sauce that you enjoy, feel free to use that instead. Just use something that tastes good as it will serve as the base of the entire casserole.

I made my sauce thick, but feel free to thin it out with water as necessary depending on what you want to use it for.

While the pasta is cooking, chop and sauté your vegetables and cook for about 5-10 mins.

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Now add half of the enchilada sauce (about 1 cup), taco seasoning, and drained & rinsed beans. The spicier you like it, the more taco seasoning you can add. I used a couple tablespoons of my homemade taco seasoning and it was quite spicy.

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Stir it all up and taste test.

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After cooking for 5 mins more, add in the chopped green onion and Daiya cheese.

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Spread 1/2 cup of enchilada sauce over the bottom of the dish. Stir in the cooked pasta really well and place into a 2 quart casserole dish.

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and for a little crunch…

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In a baggie, crush 2 handfuls of your fav nacho chips (about 20 chips):

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I recommend sprinkling on the crushed chips just before serving if you plan on having leftovers. The chips will get a bit soft while in the fridge so it’s best to put them on right before serving.

Bake for about 15-20 mins at 350F until heated through. Sprinkle on chips.

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Top with avocado, salsa, sour cream….whatever tickles your fancy!

Serve with a big green salad and tortilla chips. Pretend you are on a beach in Mexico.

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What I love about this casserole is how versatile it is!

Here are a few different ways you can enjoy it:

  • Leave out the pasta and use it as a burrito filler
  • Spoon the warm casserole over a big salad as a sneaky way to get in more greens
  • Make a quick, rushing-out-the-door, breakfast wrap
  • Use brown or wild rice instead of pasta, or other grain of choice to change it up
  • Add more Daiya cheese (maybe another 1/2 cup), leave out the pasta, and use the mixture as a hot dip for nacho chips!!! It could potentially make quite the party dip with a few changes.

 

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Sinuses clear.

Belly content.

Cold be gone.

Lunch today…

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{ 230 comments… read them below or add one }

1 Kate December 13, 2011

this looks fabulous I love the idea of a casserole perfect for reheating & this time of year!!!

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2 Ashley December 13, 2011

This looks amazing and like something I could eat everyday! I love tex mex type stuff like this. I love that you used tomato paste instead of tomato sauce to make the enchilada sauce!

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3 jenna December 13, 2011

yum!!! i made something simalar a few weeks ago!! sooo good! mexican food drives me wild! it’s amazing in every way!

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4 Jemma @ Celery and Cupcakes December 13, 2011

This looks lovely and perfect for this time of year too.

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5 Hannah December 13, 2011

Enchiladas make an awesome burrito filler – I had one last week and I thought I wouldn’t like it but it was really awesome.

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6 Dalai Lina December 13, 2011

I really like the idea of using pasta. Clever, girl! The recipes I have tried use tortillas which can get mushy. Yuck.

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7 Heather (Heather's Dish) December 13, 2011

MMMMMMM…this seriously sounds SO good right now! i’ve never had pasta in mexican dishes, but it looks delicious!

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8 Antonia December 13, 2011

This looks delicious and colorful. Can’t wait to make this myself!

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9 Georgina December 13, 2011

Hi Angela,

I am Mexican-Canadian, and I can tell you your casserole is the real deal. Regarding the “La Victoria” enchilada sauces, I can tell you that I do not like the red sauce. The green tomatillo one is much better. If you like tomatillo, I highly recommend that you get the green “Herdez” salsa. It’s made in Mexico, and it is much more authentic than La Victoria. You can usually find it in Loblaws/Superstore. That being said, making your own salsa is also not hard as you say, and you can be sure of the ingredients you put in it!

I like the pasta twist (get the pun? — fussili) in the casserole as well. I would also layer it with fresh / frozen corn tortillas instead of the pasta. Love the abundance of veggies. This will be one to try for sure, and I’m positive my hubby will love it too. :)

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10 Angela (Oh She Glows) December 13, 2011

Hey Georgina, Thanks for your comment! That is good to know about Herdez brand, I will keep my eyes peeled next time I’m at the store. I love the idea of layering corn tortillas in this dish….it could really be changed up so many ways!

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11 Natasha December 13, 2011

I agree with Georgina – after living in LA for 10 + years, Herdez is my Mex go to…there stuff is yummy! Angela – I’m making this one on Saturday – your so talented!!! love it!
Thank you and FYI – congrats to your hubby on his new position…

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12 Natasha December 13, 2011

sorry for the type-o!

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13 Kristen @ Popcorn on the Stove December 13, 2011

It is unfair how delicious this looks! I agree with Hannah and that the enchiladas would make an awesome burrito filler. We always have tortillas at home so I may give it a go!

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14 Zestful Lou December 13, 2011

I’ve had ENCHILADA on the brain. Thanks for reading my mind!

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15 Rebecca December 13, 2011

Thank you for spending the time creating the 12 days of healthy dinners! That is so helpful this time of year. Plus, your recipes are so satisfying and good, it gets rid of any temptation to eat the mass of unhealthy foods around now :-) As soon as I get to the store to pick up a few things, I am making this pronto! Thanks again!

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16 Amanda December 13, 2011

I love your description: “almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it”. I like it spicy! :)

This sounds like a great dish to make on Sunday for quick lunches/dinners during the week.

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17 Angela @ Eat Spin Run Repeat December 13, 2011

Love the photos this morning Ange! I’d totally use this as burrito filling or on top of a big salad. Sounds like you and I are craving the same type of cuisine this week – I just posted a tortilla soup and lately, the spicier the better! I hope you and Eric can kick your colds soon!

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18 Lys December 13, 2011

Love a good spicy, tomatoey sauce and I love how easy this looks! Casseroles before the craziness of the hols are much appreciated!

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19 Janine @ThePurpleGiraffe December 13, 2011

Mmmmm this looks fantastic! Thanks for sharing!

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20 Julia December 13, 2011

PERFECT timing! I was looking for some recipe ideas that could be easily put together in the evening for a packed lunch.
Haven’t had Mexican food in quite some time so this is next on my list. :)

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21 Lauren @ What Lauren Likes December 13, 2011

This is so colourful and I love it! Yum :)

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22 Therese December 13, 2011

Mmm!!! Perhaps I shall make this on the weekend! Yes indeedy!

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23 Merry December 13, 2011

I’ve been vegan since I was a little kid so I was really excited when I found your blog… and your recipe for Creamy Avocado Pasta. (I shared it on my blog!: DesignologyInteriors.blogspot.com) So delicious! I’ll be trying more of your recipes soon… including this Enchilada Casserole one. :)

-Merry

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24 Angela (Oh She Glows) December 13, 2011

Thanks Merry!

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25 Averie @ Love Veggies and Yoga December 13, 2011

These colors in this post are so vibrant and rainbow bright and a far cry from the cookies and bars and white/brown (chocolate) treats I’ve been posting a lot of. lol

It looks wonderful!

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26 Angela (Oh She Glows) December 13, 2011

heh…well those looks amazing all in their own right! Veggies are easier to photograph though, I always forget that. I had fun today with my salad photoshoot. The bright veggies do most of the work for me.

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27 Emily-Jane December 13, 2011

Yum yum yum! This sounds so good. I’ll definitely be trying this :)
Where do you get Daiya cheese?

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28 Emily-Jane December 13, 2011

ooo never mind! I just checked their website :)

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29 Angela (Oh She Glows) December 13, 2011

Hey Emily-Jane, I buy it from loblaws/superstore…they have it with the tofu section :)

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30 Gina @ Running to the Kitchen December 13, 2011

Holy yum! My husband just grabbed a bag of sweet potato tortilla chips from TJ’s last week as a total impulse buy and they are quite possibly the best chip I’ve ever bitten into. I’m now dreaming of this with those crushed on top!

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31 Angela (Oh She Glows) December 13, 2011

They are so good, eh?? I love how their crackers have a hint of sweetness to them…amazing

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32 The Mrs @ Success Along the Weigh December 13, 2011

Bookmarked in my new year recipe folder. I love those chips too so any reason to buy those is good with me!

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33 StoriesAndSweetPotatoes December 13, 2011

Oh perfect! I have been craving Mexican. I’m going to make this with meat, LOL

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34 Laura @ Sprint 2 the Table December 13, 2011

I love this idea! My mom used to make something similar and I totally forgot about it until now. It must be the winter weather, but I cannot get enough black beans lately.

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35 Jamie @ Don't Forget the Cinnamon December 13, 2011

I’ve never liked enchiladas but I’m curious to try them (or this recipe!) with homemade enchilada sauce–maybe it was the canned enchilada sauce I didn’t like!
And there’s nothing like spicy food to warm you up and clear your sinuses :)

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36 Maddie December 13, 2011

Angela this looks fantastic! I can’t wait to make it :)

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37 Bev Weidner December 13, 2011

Lord have MERCY. YES.

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38 JenATX December 13, 2011

You know, this reminds me of a Paula Deen kind of recipe (very comforting and homey) but all dressed up with nutrition and good-for-you ingredients. the hot dip idea sounds yummo too

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39 katie@ KatieDid December 13, 2011

Great choice for chip topping, love those so much! and this casserole looks so comforting and filling mmmm!

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40 Lindsay @ Running the Windy City December 13, 2011

This looks so good- I can’t wait to make it!!

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41 Kelly @ Foodie Fiasco December 13, 2011

How could you have possibly known I was looking frr the perfect enchilada recipe? Thank you for always cranking out AMAZING stuff. But how do you get enchiladas to photograph so well? They don’t want to look good for me.

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42 Angela (Oh She Glows) December 13, 2011

enchiladas are really hard to photograph!! I always struggle with mine…I find shooting top down works best because it gives a nice overhead view.

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43 Jesse (OutToLunchCreations) December 13, 2011

Wow this sounds amazing, I love the veggie, spicy, cheese combo! I wonder if it would work with a nooch cheese sauce instead of Daiya cheese, I’ll have to try it and let you know.

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44 Angela (Oh She Glows) December 13, 2011

Yes please do…I think a homemade vegan cheeze sauce would be amazing!

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45 Cait's Plate December 13, 2011

Oh my. I wish I could be eating that for lunch right now!!

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46 Rhona December 13, 2011

Looks absolutely amazing! Comforting and filling but super healthy. Bookmarked.

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47 Hilliary @Happily Ever Healthy December 13, 2011

Oh this recipe looks delicious, I am always looking for healthy takes on Mexican food! Pinning this recipe!

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48 Emily (Edible Psychology) December 13, 2011

Wow, this looks wonderful! I am excited to try making it, especially because I am back in the US visiting my family so I can get the Daiya cheese!

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49 Brittany @ Itty Bits of Balance December 13, 2011

Wow.

Just wow.

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50 Cat @Breakfast to Bed December 13, 2011

In Canada, is it still legal to have BPA in can liners like it is here? I’m curious.

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51 Angela (Oh She Glows) December 13, 2011

I’m not sure Cat, I will have to look into that.

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52 Kendra December 14, 2011

Your recipes are soo cool! I just made your Maple Almond Butter last night and it’s amazingly delicious! I think I could eat it all at once! Might have to try these Enchiladas too!

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53 Ashley December 13, 2011

Looks delicious! I can’t wait to try. It looks so colorful- and I have had canned enchilada sauce and thought it was all right, but homemade probably rocks!

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54 Kit-Kat December 13, 2011

Homemade Mexicn food is so much tastier than ordered stuff.

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55 Jessica @ Dairy Free Betty December 13, 2011

So smart!! This totally gives me endless options – We love fajitas – so this would be awesome to make fajita casserole!! Yum!!

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56 Mary @ Bake Break December 13, 2011

This looks delicious! I’ve been looking for a great enchilada sauce recipe – I’ll give this one a try soon!

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57 Stephanie @cookinfanatic December 13, 2011

Have you tried Hatch enchilada sauce before? Not sure if it’s vegan but it’s one of the only canned sauces I can tolerate :)

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58 Angela (Oh She Glows) December 13, 2011

No I havent but I’ll keep my eyes peeled!

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59 Michelle December 13, 2011

This looks so good! It’s so easy to forgo eating healthier this time of year. Having leftovers the next day is the best.

I haven’t found a canned enchilada sauce that I like yet, but haven’t gone to the trouble to make my own. I think this needs to happen!

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60 Emilia @ Namaste Gurl December 13, 2011

This looks really super yummy! Thank you, as always, for providing nutritious and wholesome vegan meal ideas that everyone will love, vegan or not. Can’t wait to try this one out for the fam :)

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61 Angela (Oh She Glows) December 13, 2011

Thanks Emilia :)

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62 Irini December 13, 2011

I got a frantic email from my boyfriend linking back to this recipe. I think someone’s hooked on your recipes Ange, and it’s not me I’m talking about ;) I’ll be making this asap, it looks delicious!

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63 Angela (Oh She Glows) December 13, 2011

LOL…that’s awesome!

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64 Katelyn @ Chef Katelyn December 13, 2011

Omg. You did NOT just put chips on top of that casserole.

I think you may be my hero.

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65 Angela (Oh She Glows) December 13, 2011

lol…it honestly made the casserole! Who knew?

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66 Amber K December 13, 2011

This looks amazing! And I love the idea to swap brown rice in for the pasta. Just gotta make sure I buy a gluten-free enchilada sauce (or make yours gluten-free). Looks like a winner!

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67 jess white December 13, 2011

I’ve been looking for an enchilada sauce for SUCH a long time. Your photos from your trip look great, especially those HDR shots. keep the holiday recipes coming!

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68 Heidi @ Food Doodles December 13, 2011

I love meals like this so much. I know what you mean about enchilada sauce though so I am so glad you have a recipe. I can’t wait to try this just as it is, but there are so many variations! Awesome!

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69 hannah alehandra December 13, 2011

My god, Angela you have outdone yourself!! Can’t wait to see what you have up your sleeve next!!
http://hannahalehandra.blogspot.com/

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70 noelle December 13, 2011

Looks delicious!! Although i would call this dish more Tex-mex. COMING from a Mexican noone eats dishes like this. The sauce is made with dried chilies instead. Nice substitute though! :-)

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71 Angela (Oh She Glows) December 13, 2011

hah yea I figured it was not authentic by any means, but fun none the less. I will have to try the dried chilies soon.

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72 Misty December 13, 2011

Love this!! Great idea!

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73 anon December 13, 2011

Thank you for this delicious recipe. I will be making it tonight!! I can’t wait for others!
TW

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74 ashallann December 13, 2011

perfect winter dish, thanks!

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75 Mimi December 13, 2011

That looks amazing!!!

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76 RachelSD December 13, 2011

That looks ridiculously good.

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77 Brigitte December 13, 2011

Love your Blog! THank you so much for sharing your life’s journey and your beautiful recipes! Can’t wait to try this one!

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78 Julia December 13, 2011

OMG, I just made a veggie tomato sauce inspired by your recipe and it tastes amazing!!!
Thanks for this great recipe. :)

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79 Moni'sMeals December 13, 2011

This is one of those meals I think you could make at least once a week and never get sick of it. Well done! Naughy ot Nice…I love it!

:)

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80 Lisa (bakebikeblog) December 13, 2011

What a fresh take on an old favourite!

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81 Leanne @ Healthful Pursuit December 13, 2011

Yum! I love the ‘throw it all in the dish and hope for the best’ casseroles. Layers and such intimidate me… and they take forever. Great recipe, Angela!

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82 Anna @ The Guiltless Life December 13, 2011

Ooh yum! I never say no to Mexican food :)

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83 Shannon ~ My Place In The Race December 13, 2011

YUMMY! :P

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84 Katie @ Peace Love & Oats December 13, 2011

That looks so good! I love how bright and colorful it is!

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85 Kady December 13, 2011

Angela, thank you so much for an enchilada sauce recipe, I haven’t been able to find a canned version that I like yet, but I do love tomato paste and cumin so I can’t wait to make it… plus the whole meal looks great!

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86 Melissa December 13, 2011

Fabulous idea! It’s a hard time of year to balance eating healthy with indulging in holiday recipes! Thank-you for the inspiration and fresh ideas! I look forward to the other 11 recipes to come! :)

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87 Sophie December 13, 2011

Yumm that looks like the perfect winter dish! I love foods like this, And it seems fun to make too!
Hope both of your colds get better soon :)

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88 Alicia @beingLA December 13, 2011

What a great spin on enchiladas! Can’t wait to try this one. Thank YOU!

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89 Lizashlee December 13, 2011

Yum! This recipe sounds delicious-I want it for dinner tonight!! :)

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90 Chelsea @ One Healthy Munchkin December 13, 2011

Oh my gosh, I am SO making this over the holidays! I’m sure it’s something that even my meat-and-potatoes-loving dad couldn’t say no to. :D

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91 danielle December 13, 2011

This sounds amazing, I can’t wait to try it!

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92 Ashley @ Ashley's Green Life December 13, 2011

Yum! What a great combo of veggies, grains, and flavor! Thanks so much for sharing. Can’t wait to see what other recipes you’ve got coming up over the next 11 days, I bet they’ll be great! ( :

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93 Tiff December 13, 2011

Mmmmm, that looks wonderful. And I love that brand of chips!

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94 Melissa Darr December 13, 2011

Oh this looks yummy – quick and easy as well! I will be making this next week!

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95 Maria @ Sinfully Nutritious December 13, 2011

This looks so delicious. I was going to make tacos tomorrow, I think you changed my mind.

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96 leatitia December 13, 2011

Angela! I bought that same Enchilada sauce back when I wanted to make your mexican lasagna and just smelling it made me want to gag! I thought, oh God, Angela, you really like this? It was my first time trying enchilada sauce, so I didn’t know better. Now I know that it wasn’t just me! I’ll make my own next time. :)

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97 Katie December 14, 2011

I love the idea of making this with pasta rather than going through the work of making a tray of enchiladas. Quick, easy, and healthy – my kind of dinner!

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98 Ali @ whatalididnext December 14, 2011

Angela I made this tonight for dinner – and altered little bits to suit the whole family.
Gluten free pasta for everyone, and then real cheese for the family members who still eat cheese, cheeze for myself, and extra flavour in one section for my husband and I as the kids cant’ handle too much!
Fantastic recipe – everyone loved it!

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99 Angela (Oh She Glows) December 14, 2011

Hey Ali, that’s great to hear! I love how adaptable it is too.

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100 Kristin December 14, 2011

Thanks Angela! I made this tonight and it was AWESOME! Can’t wait for the next eleven days!

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101 Angela (Oh She Glows) December 14, 2011

So glad to hear that!!

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102 Hayley @ Oat Couture December 14, 2011

Love the ’12 days of healthy dinners’ idea! And what a fab way to kick it all off!! :)

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103 Rebecca @ Naturally Healthy and Gorgeous December 14, 2011

I love mexican food and this looks great! I have always bought enchilada sauce in cans but now that they are saying BPA is in canned foods, I need to make my own!

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104 Sabrina @ Radioactive Runner December 14, 2011

Ohh, I love dishes like this that you can throw together then put in the oven. Thanks for sharing!

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105 helene December 14, 2011

Recipe looks AMAZING! Another way to change it up would be to leave out the pasta and bake it with corn bread batter placed on top in small “blobs”. I make Mexican casseroles with corn bread all the time – so good!

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106 suzanne December 14, 2011

This looks delicious! I need to make time to make this in the next week.
Off topic – do you think I could make ahead and freeze the walnut lentil loaf? I want to make as much ahead for the holidays as I can as I will have a house full of family for a week and want to have time to relax and enjoy them while they are here! Thanks so much

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107 Mary@QuarterLifePickMeUp December 14, 2011

Delicious!

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108 Jennifer @ Peanut Butter and Peppers December 14, 2011

Oh Angela! This enchilada looks out of this world! What a nice easy dish to make! I just love Mexican!!

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109 Lauren @ Oatmeal after Spinning December 14, 2011

If I take a taste of any canned enchilada sauce I’ve purchased, it has tasted horrible. But, it always seems to taste good when combined with other ingredients and baked.
But, really- I should try making my own- especially since you make it sound so easy!
(I make my own taco seasoning too- it’s SO much cheaper!)

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110 Meghan December 14, 2011

Made this yesterday and I think it’s even better the second day! Yum!

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111 Wendy December 14, 2011

OMG! This looks so good! I’m definitely trying this one! I’ve made several of your recipes and they have all been delicious! So, when are you coming out with a cookbook, cuz I’m definitely buying!!

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112 Mrs.CJ December 14, 2011

YUM!!

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113 Starla December 15, 2011

Can’t wait to try this ! I love all of your recipes I have tried so far :). Thank you for posting such wonderful healthy recipes. Your Rock girl !! Merry Christmas ****

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114 Nancy Tzeng December 15, 2011

Made this last night with the homemade enchilada sauce and it was delicious! I saw the question regarding BPA in canned foods in Canada. The latest info is on http://www.Chemicalsubstanceschimiques.gc.ca. Click on the highlights link for BPA and then the risk management action milestones…looks like canned foods are still ” in development”. I try and buy Eden Organics brand which is certified BPA free. I do not believe anyone has discovered how to can tomatoes without a plastic lining to date…I try to buy tomatoes in glass. As for the beans I make up a large batch and freeze it in canned size portions…much cheaper!

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115 Angela (Oh She Glows) December 15, 2011

Thank you Nancy! Great info. I too like to buy the Eden products.

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116 Kat December 15, 2011

I just made this tonight!! I threw in about 1/2 can of Hermez chipotle peppers instead of taco seasoning…. Rave reviews from both of us over here!

General blogging populace: If you haven’t made this yet, do it!! It’s comfort food at it’s most gooey delicious :)

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117 em @ simplypresent December 16, 2011

I made a similar black bean enchilada casserole last week. I used corn tortillas instead of noodles and I thought that the dish turned out pretty yummy. I’ll have to try yours.

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118 Meredith S. December 16, 2011

Hi Angela-
This looks delicious. I think I will make it for some friends who recently had a baby. To put my own twist on it, I think ill sub the pasta with corn and rather than cornchips on top, I think I will bake a cornbread mix on top. I’ve done it for other casserole recipes and it works great. Have a good weekend and thanks for writing such a wonderful blog.

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119 Sue December 16, 2011

I just made this and thought you would want to know, that the printable recipe doesnt say when to add the pasta. So I mixed it with the veggies..

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120 Leslie Paquette December 16, 2011

I made this for dinner tonight and it was pure comfort food. I made an attempt at making vegan sour cream to serve with it and I thought it came out pretty good. Thanks for another great recipe!! My husband and I are both looking forward to leftovers.

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121 Renae December 16, 2011

Just made this tonight. SO good! Even my husband who thinks dinner is a failure if meat isn’t involved, loved it! The only mistake I made was that I used the entire packet of ‘Simply Organic Spicy Taco Seasoning’….not the 1 – 3 Tbsp called for. Very spicy but still so, so good! This one is a keeper for sure!

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122 Erin December 16, 2011

I just made this for dinner tonight. I used 1 tbsp of the homemade taco seasoning, and it was still too spicy for me! I think I am too sensitive to spicy foods! It was really good and filling, though! Next time I will have to use less of the spices!

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123 Kathy December 17, 2011

the colors of the enchilada are so vibrant!
I think I’m just going to be planning + making my own Christmas + birthday foods!

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124 Alessandra December 19, 2011

Hi Angela, my boyfriend and I made this for dinner last night and the whole time I was singing “Angelaaa, I love you!” This was absolutely delicious and I can’t wait to eat it again for lunch! We are Americans living on the Franco/Swiss border right now and Mexican food is incredibly hard to come by, but if we find some it’s not good! This is such a fantastic and easy dish! Thank you for posting it! Plus, all your food makes me very happy in a land of non-veg-friendly food!

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125 Dacia December 19, 2011

I made this recipe yesterday and it was oh so good! My husband loved it, too! We will definitely be making it again. Thanks!

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126 Renee December 19, 2011

We just made this (and subbed rice for pasta) and it’s AMAZING! Seriously delicious, and also so good for us. Thank you!!

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127 Jenn December 19, 2011

I just made this recipe for my husband and myself. It was amazing. I had to modify it just a bit because I forgot a few items while shopping- but it was still amazing! Thanks so much!!!!

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128 Angela (Oh She Glows) December 20, 2011

Thanks Jenn! Im happy you both enjoyed the casserole!

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129 tara December 19, 2011

I’ve tried that enchilada sauce and it almost made me gag too, I love mexican food! What is your favorite vegan cheese brand and is it close to reg cheese taste( honestly)?

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130 Angela (Oh She Glows) December 20, 2011

my fav is Daiya cheese…even Eric likes it!

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131 Daisey December 20, 2011

These look amazing! I can’t wait to try them. I like to link and re-post recipe’s on my site. This is definitely going to get a shout out! Thanks for creating amazing goodness and sharing your talent.

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132 Michelle December 22, 2011

I made this last night with rice instead of pasta to keep it gluten-free and loved it. My three sons (10, 5 and 5) loved it too. Thanks!

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133 Ashley Cotton December 22, 2011

I haven’t read thru all of the comments so i’m not sure if someone else asked this lol (Forgive my impatience!) but do you think instead of Daiya, your cheezy sauce would taste good? i’m pretty much obsessed with that stuff and i’m not the HUGEST fan of Daiya so I was just wondering your thoughts :) I’m totally making this tonight and I can NOT wait! I’ve been craving mexican for whatever reason and I finally found some good tortilla chips that I”m going to scoop this stuff onto for nachos! :)

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134 PoochesForPeace(Anna H.) December 22, 2011

i have made this twice since you posted it, with brown rice. i am in looovovvvvvveeeeee with it! i just eat it how it is, without chips, so its all nice, no naughty! well…i did make it for a work potluck today so i ate some whole wheat chips with it. it was a hit !!! so yummy.

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135 Angela (Oh She Glows) December 23, 2011

whohoo :) Thats great to hear!

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136 Eileen December 25, 2011

Hubby and I made this yesterday to go along with our Christmas Eve dinner. It was a HIT! EVERYONE wanted the recipe and took seconds. I had doubled the recipe since I knew there would be a lot of people and was hoping for some leftovers. NO LEFTOVERS!!!! Thank you Angela for Another Awesome recipe!!!! :)

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137 Amber December 27, 2011

Made this tonight and it was delicious! I made the enchilada sauce and taco seasoning as you suggested, as well. I did leave the jalapeño out because I had little ones eating it, but it was still had enough flavor to be very tasty!

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138 Rachael December 27, 2011

YUM! I just made this substituting fresh salsa for the enchilada sauce. SO good! Since the salsa was fresh it was much more watery than enchilada sauce so I let the mixture cook in the saucepan for a few extra minutes to allow for some evaporation. I will be making this over and over again I’m sure!

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139 Shannon W. December 30, 2011

I made this last night for dinner and it was AWESOME, seriously! It’s now going to be a staple in our house. Cant wait for the other 12 Days of Healthy Dinner Recipes!

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140 Anastasia@healthymamainfo.com January 3, 2012

So colorful and bright! Such a lovely recipe!

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141 Jen January 4, 2012

I just recently started a Vegan diet. I cannot wait to try all these recipes, THANK YOU! =)

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142 Kimmy January 4, 2012

Mmmm ended up making this last week and it was YUMTASTIC =)

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143 Selita January 8, 2012

I can’t wait to try this recipe.

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144 Carolyn January 8, 2012

I finally got around to making this recipe and knew I was going to like it but WOW… I loved it. I completely forgot that I had already used my peppers up earlier this week when I started cooking this so I ended up substituting in spinach and mushrooms and it was still fantastic. Can’t wait to make it again with the peppers. Thanks for your wonderful blog and recipes.

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145 Ashley January 12, 2012

Made this tonight with just a couple modifications (added chicken and regular cheese) but it was divine. The flavors were excellent and that enchilada sauce was amazing.

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146 jessica January 22, 2012

just made this, although i added a large sweet potato, carrots, celery and diced tomatos and subbed the pasta for 1 cup of brown rice. so i guess, i sort of made this. either way, you inspired me! thank you for the happy belly i have now :)

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147 Susan February 1, 2012

I made this for supper and it was incredible – the perfect amount of heat! I actually divided it between 2 smaller casserole dishes and plan to freeze the second one – we’ll see how that works out.

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148 Andrea February 2, 2012

Do you just add the pasta to the skillet mixture before you put it in the casserole dish? I couldn’t find it in the directions

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149 Andrea February 2, 2012

Nevermind Angela, I made this tonight and it turned out amazing!!! Sooo looking foward to the leftovers :) Thanks for the awesome recipe!

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150 Christina February 7, 2012

Awesome recipe!! I almost forgot to mix the pasta in though as I think you forgot that step in your directions!! Just pulled it out of the oven and about to enjoy! Thanks!

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151 Angela (Oh She Glows) February 8, 2012

thanks for letting me know, I just updated it!

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152 Megan April 11, 2012

I’m so sorry if these are really dumb questions, but I’m eager to make this and want to make sure I get it right… If I’m subbing rice for pasta, do I still just use the same amount of uncooked rice as I would pasta (8oz)? Does it need to be quick-cooking pasta? Will using rice alter the baking time? Thanks so much!

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153 Angela (Oh She Glows) April 11, 2012

There are no dumb questions when it comes to cooking! :)
The pasta is cooked before baking the casserole. I didnt use quick cook, just regular.
If using rice instead of pasta, I would probably use 1 cup dry rice (should yield about 2 cups cooked, maybe?). Rice is much more dense, so I wouldnt use much more than that as you dont want a dry casserole. I hope it turns out for you. You can also read the comments as someone may have already tried rice. Goodluck with everything!

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154 Megan May 17, 2012

I made this last night for my boyfriend and I. It was sooo good. They only thing I did differently was sub brown rice (cooked w veggie stock) for the pasta :) YUM

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155 Carmie June 4, 2012

This is fantastic!

I made this tonight because I had a bunch of bell peppers hanging around and your beautiful pictures made me drool. Oh my gosh! I am stuffed, having eaten way more than I should have. I’m already dreaming of leftovers.

Thanks so much!

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156 Angela (Oh She Glows) June 5, 2012

I’m happy you enjoy it Carmie!

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157 Christine July 15, 2012

Is it really 16 total ounces of tomato paste? The cans I found are either 6 or 12 ounces.

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158 Becca J July 19, 2012

This was amazing!!! Thank You!!

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159 Jessica August 7, 2012

Hi! I just wanted to say I absolutely LOVE your website! It is so inspirational! I just so happened to run across it while at work, and can’t wait to try so many different recipes! I tried this enchilada casserole last night and it turned out GREAT!! Thank you for all your hard work and amazing, healthy recipes!

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160 Angela (Oh She Glows) August 7, 2012

Thank you so much Jessica!

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161 jodi m August 11, 2012

Made this tonight, so tasty, everyone had seconds!!! I added some soy cream cheese to the sauce and whisked it through, which made it nice and creamy too…..a wonderful meal with a salad. Love your photos that inspired me to make it!! Thumbs up from my family of 7!!!

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162 Finnieblue August 12, 2012

Just made this tonight for dinner. FABULOUS. For our plates, I had four avocado slices on the bottom and put a cup of the casserole on top of it, with a tbsp of sour cream on top. Hubby loved it, and there’s a ton left for tomorrow! Thank you, angela!! Another great recipe for my weekly lineup!

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163 Finnieblue August 12, 2012

PS! I found Frontera enchilada sauce at our whole foods so I wouldn’t have to make the sauce….and it was GREAT.

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164 Kscollard October 1, 2012

Trader Joes makes a pretty good enchilada sauce. I also added zucchini to get moe veggies in the recipe. It was yummy!

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165 Erynn October 3, 2012

Hi Angela,

My husband made this last night and it was fabulous!!! Thank you so much for your amazing recipes!

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166 Chris October 6, 2012

I made this and it was delicious! My 13 year old son, very much a meat eater, loved it too!

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167 Carie October 19, 2012

This is an awesome recipe! So simple, too – it seems like a meal you could whip up fairly quickly and easily. I wish my family liked spicy foods, black beans, and peppers. It’s way too much to make all for myself :( Maybe I’ll find something to make it for sometime, it’s really too good to pass up!

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168 Meredith November 29, 2012

Made this tonight – soooo good! It’s hard to nail down my favourite recipe of yours, but this may be it!

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169 Meredith November 29, 2012

P.S. I’m totally eating the leftovers for breakfast :)

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170 Natasha December 3, 2012

i made this tonight! It was delicious and my kids loved it as well..

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171 Nicole December 13, 2012

Do you think I could put all the ingridents minus the garnishes in a slow cooker and cook it that way? I want to make this tomorrow but am thinking it may be easy to throw together in the crock pot in the morning. Thanks!

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172 Angela (Oh She Glows) December 17, 2012

I think my reply is now too late, Im curious what you ended up doing?

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173 Nicole December 17, 2012

Well, I overslept Friday morning so ended up not having time to prep it. :) I still want to try it out though. I made it the regular way that night and even fooled my meat eating Dad. He really liked it!

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174 Susan schwarz December 27, 2012

This is delicious but I wished I was was warned of the hazards of jalapeño peppers. I am a novice vegan and had not cooked with jalapeño peppers before. I did not ware gloves and touched my face and now my hands and face and stinging so badly I may go to the ER. I googled what to do and nothing works. Please warn people of this with any recipes that call for jalapeños so they can avoid this misery.

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175 Angela (Oh She Glows) December 28, 2012

Oh Susan Im so sorry to hear about this! I will be sure to add it into the recipe.

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176 Steph January 14, 2013

I made this tonight and it was fantastic. Manfriend said it was his favorite meal that I’ve made for him. Kudos on a delish recipe!

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177 Genesis January 18, 2013

This was sooooo delicious. I think I’ve found my new go-to Mexican fix! I made this tonight for myself and my carnivorous hubby (he got some extra cheese to make up for the lack of meat) and we both LOVE it. It was a tad spicy, but I’m not sure if it was the jalapeno or the taco mix (I made my own), but I fought through the pain and it was totally worth it. I added some pico de gallo and guacamole on top and I didn’t even miss my usual sour cream. Tomorrow I’m going to make tortilla wraps out of the leftovers. Mmm-mmm!!

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178 Katherine January 19, 2013

I just made this for dinner- it was delicious! Definitely spicy!

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179 Sam February 20, 2013

My employees are mostly Egyptian, and they do regular fasts (periods of being vegans). Every month, I throw a party for birthday celebrations, and this month they happen to be fasting on the day of the party. So, I decided to make this for them! The party is today and I hope they love it! Thanks for the great idea!

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180 Jen February 26, 2013

Thanks so much for this DELICIOUS recipe!! I made this yesterday, and we LOVED it!! My husband couldn’t stop raving about it. He said we need to put it “in the rotation.” :) This is a keeper, for sure!!

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181 Ginger February 26, 2013

Found this recipe on Pinterest and made it tonight. It was DELICIOUS! Even my very non-vegan 16-yo proclaimed it to be a winner! I will definitely make this again! Thanks so much!!!

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182 Lea March 4, 2013

We tried this dish last night and all i can say it AHH..MAZING! So glad we made it

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183 Kristi Powell March 5, 2013

Let me just say “You are my hero!” I look forward to making your recipes because I know they will always be fantastic and tasty! I printed off this recipe a while back and had not made it, until last night…and my husband and I had left-overs for lunch, and I know it’s bad, but I’m thinking about having the same for dinner tonight:)
We omitted the non-dairy cheese just because I have still not found one that I am fond of, and omitted the sour cream.
I was so excited to eat it last night that I completely forgot avocado (my favorite!) and the salsa. I did remember today-wonderful!!
When is your book coming out?! I can’t wait to buy it!!!
I am still getting requests to make your wonderful chocolate cupcakes-from vegans and non-vegans alike!

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184 Pam March 28, 2013

Angela, this was so good! Your recipes are fantastic because even the meat-eaters in my family are eating them up and going back for seconds.

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185 Angela (Oh She Glows) March 28, 2013

Hi Pam, so glad to hear that!

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186 Rhonda June 17, 2013

Just made these and have to say they were excellent! Added pico on top and had a watermelon smoothie with it.

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187 Nicole August 6, 2013

I made this tonight and it was great! I used brown rice pasta and left out the Daiya cheese. I also crumbled Neal’s Brothers Organic Blue with Flax Extremely Tasty Tortilla chips (the best tortilla chips out there) on top along with avocado. It was fabulous! I will be looking forward to lunch tomorrow. Thanks.

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188 Andie August 11, 2013

Making this for dinner tonight. Except I only have one bell pepper and loads of squash, so I’ll use those in place of two peppers. Also, I’ll be adding corn because its summer and I have lots of it. Thanks for the recipes! Keep em coming.

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189 Ashley August 16, 2013

I just made this last night, subbing 2 cups cooked brown rice for the noodles, and using the Rick Bayless Red enchilada sauce from whole foods. IT WAS SO GOOD! Thanks for all your great recipes.

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190 Candice August 23, 2013

This was delicious! We make it often and we threw in corn and diced tomatoes. It makes it hearty!

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191 ali September 21, 2013

This was delicious! Definitely a keeper.

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192 MaryDg October 27, 2013

Delicious! I made everything from the taco seasoning to the enchilada sauce. The only thing I added was some corn. This dish is So colorful! So flavorful! I will make this again…Thank you

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193 Ciera October 28, 2013

Made this twice this week–one to try it out and once for a block party. Was a hit with my family and then my neighbors–as ALL your recipes are!!! Thanks!!!

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194 Danielle November 19, 2013

This looks yummy. I need to lay off tomatos so I was wondering if you had any suggestions on a tomato paste substitute that is still vegan?

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195 Lauren December 4, 2013

Anybody have an idea of the calories for this casserole?

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196 Julie December 10, 2013

I made this a couple of weeks ago, and it was FABULOUS. One of my favourite recipes and fool-proof for people who aren’t used to cooking a lot because it’s in one casserole :) But I like spice so I added about 10 times the amount of chili powder, makes my breath almost flammable.

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197 Christie December 31, 2013

I’m not a vegan, I’ll admit it. I do like to cook without meat though, which can be difficult considering my husband is as carnivorous as they come. But Angela, he LOVES this casserole (as do I). It is so delicious. I know this is an old blog post, but I felt the need to tell you this recipe is one of our favorites and I make it often. :)

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198 Dana January 4, 2014

Made this for the first time tonight with enchiladas verdes sauce (b/c I prefer it) and also a first trying daiya cheese and non-dairy sour cream. For chips, I used TJ’s sweet potato chips. It was delicious! And my husband loved it too! Was concerned it might be a bit spicy for the kiddos so I did a separate dish for them without the jalapeno and enchilada sauce but I wouldn’t do that again as it turned out not to be necessary – it wasn’t too spicy after all (perhaps because I only used 1 rounded tbsp of taco seasoning). Raved to my husband about finding your blog and now want to pre-order your cookbook!

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199 Sarah January 11, 2014

I just made this today and it was delicious! Saving the leftovers for the football game tonight (and making your chocolate peanut butter balls) :)

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200 Karen January 16, 2014

Made this for dinner tonight – I used brown rice instead of pasta and added chicken. It was amazing AND a huge hit with the family! Thanks for the great recipe.

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201 Amara January 23, 2014

Don’t know how I hadn’t seen this recipe before now! Bookmarked this a few days ago and then found myself with a sneaky cold-like feeling yesterday. This was absolutely perfect. Helped clear out my sinuses and now I’ve got yummy lunch for days! This is a keeper!

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202 DonnaD January 26, 2014

Thanks for a great recipe! Loved everything about it and will definitely make it again. I think I might add a can of corn at the same time as the beans, just cause I love corn!

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203 Stephanie March 3, 2014

Trying this one but will probably have to use real cheese. I try to cut dairy as much as possible but the fake cheese has so many suspicious ingredients in it and GMOs that I prefer going w/grass fed.

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204 Jana March 13, 2014

I accidentally made a revision, but it was good. I left out the chilies in deference to my son. I opened my can of enchilada sauce, and it was GREEN! Made for a yummy casserole, though! My husband thanked me for leaving out the olives. (: It would probably be good with olives…

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205 Rachael March 16, 2014

Took this to a pot luck. Everyone loved it!

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206 Daniela April 17, 2014

Hello, I’m mexican and I’m pretty open minded in regards to the variations of mexican dishes made by people in other parts of the world, but this recipe is nothing like an enchilada, no mexican would call it that.
This is a pasta dish with vegetables and salsa, oh! and tortilla chips. The fact that you used a can of salsa, avocado and tortillas donesn’t make it an enchilada. I’m not sure if this dish is your creation, if it is, be carefull, you can confuse people.
Did you know that the UNESCO declared Mexican Cuisine Intangible Cultural Heritage of Humanity??
Other than that, I love your blog.

Best regards

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207 Adam April 27, 2014

Unless you use egg-free pasta, this dish doesn’t quite cut the ‘vegan’ moniker. Consider TVP (Textured Vegetable Protein.)

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208 Bonnie May 25, 2014

Angela,

I made this recipe for my family last night and they loved it! I can’t have gluten (made some substitutions) and I’m a vegan, so my family and I struggle to find food that we can all agree on.

As a side note I wanted to really send a heart felt thank you for your website. I’m currently living with my twin brother and my father in a completely different city than my husband, because my mom is very ill, and just recently suffered a stroke. Although this may sound silly, to be able to find a recipe that – in the midst of this chaos, was able to bring us all together, if only for a moment, is something I am so grateful for.

Thank you, thank you, thank you,

Bonnie

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209 Angela (Oh She Glows) May 27, 2014

Hi Bonnie, Thank you for your kind words. My heart and thoughts go out to you and your family!

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210 Peggy May 31, 2014

HI there,

I want to make the Vegan Enchilada Casserole but I want to freeze it afterwards for a party in two weeks. Do you think it will freeze ok?

Thanks

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211 Angela (Oh She Glows) June 2, 2014

Hi Peggy, I’m sorry I haven’t tried freezing it yet. I would do a test run to see. Generally, casseroles freeze pretty good, but I cant comment specifically on this one. Let me know if you try it out! :)

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212 Michelle June 8, 2014

Hi,

Did you have luck freezing? Thanks!

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213 Nicole June 4, 2014

I made this to bring as my lunch this week and it is absolutely delicious! Great job and thank you for sharing. I look forward to trying more of your creations in the future.

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214 Jen June 21, 2014

This was delicious! I used gluten-free brown rice pasta instead of what the recipe said. I also used the enchilada sauce recipe and the taco mix recipe. The entire thing was a big hit! Thank you!

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215 Jessica July 22, 2014

Just made this last night and it’s soooo good! the flavors are so wonderful and making the enchilada sauce and taco seasoning I think really aided in that. Awesome recipe that I’ll definitely make again!

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216 Stephanie August 3, 2014

This was delicious! Don’t skip the sour cream, it really elevated the taste.

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217 marci September 7, 2014

Hi,

I am looking for a recipe that I can make, then freeze for someone to reheat a little later. Will that work for this recipe?
It looks yummy.

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218 Tracy September 26, 2014

Where do I get vegan sour cream?

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219 Kim September 30, 2014

I love this recipe! I added corn, black olives, and topped it with a vegan cheese sauce. It almost tastes like a healthy chili mac recipe.

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220 Caroldean Jude January 25, 2015

Love this – a little spicy for some family members but that is easy to tone down. I have eaten it 3 days in a row and stil loving it! Your website rocks!!!

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221 Dougie April 7, 2015

I used the vegan queso recipe from the website I linked to and it was off the chain! I hope I’m not breaking any rules by doing this but it was so delicious I couldn’t not share it. http://minimalistbaker.com/vegan-mexican-cheese-three-ways/

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222 Roxy April 9, 2015

Made this tonight, turned out great! I was significantly short on tomato paste so I just substituted the water in the enchilada sauce for tomato puree and added a few tbsp of tomato paste to it. I also used some homemade cashew cheese instead of Daiya which was lovely. Thanks so much! Will be sure to add this to the collection :)

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223 Tess May 10, 2015

Love this. Angela you’re brilliant. Just made this for dinner. And posted it on my blog. Did I mention I love just about every single on of your recipes?

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224 Sarah June 30, 2015

Hello,
I made this recipe last night and it was delicious. I took your recommendation for substituting the rice for the pasta in order to make burritos. I took it an extra step by assembling a burrito with avocado, cheese, and the filling and then using a panini press to make it a grilled burrito.

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225 Lauren Daniels July 26, 2015

This was delicious! It was a major win with my meat-eating fiancé too! He came back for seconds :) thank you Angela! You are a culinary genius! I love that I can count on your website for the most delicious plant-based recipes too (I also have your cookbook) :)

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226 Stacy September 29, 2015

This was really good. Our 13 year old (maybe vegetarian) loved it. I think it was a little bit too much on the tomato paste. Next time I will likely reduce to about 2/3 and add some broth. But very good. I like the idea of the brown rice to make a burrito filling. Even the veggies/beans alone could be put on top of spinach for a salad.

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227 Colleen October 1, 2015

Has anyone tried this with gluten free pasta?

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228 Beachgirl56 November 2, 2015

I took this to a gathering Sunday afternoon. It was my first time making it and I used a vegan cheese recipe made with potatoes and carrots. It was a huge hit! One person told me at least three times how much he enjoyed it!!! I always have succes with your recipes!! Thank you SO MUCH for this blog. One day I hope to get a copy of your cookbook.

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229 Megan Russell February 14, 2016

Okay so I just want to leave this comment here for anyone who is considering making this recipe: IT IS THE BEST THING EVER. Literally the perfect recipe and my favorite food. I have made this recipe more than 30 times already over the last 2 or so years since I found it. It is absolutely incredible. And anytime I make any type of enchilada anything I use the enchilada sauce from this recipe. I love almost all the recipes on this blog but this by far is my favorite. Thank you Angela for creating this beautiful food. Really, thank you from the bottom of my heart!!

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230 Angela Liddon February 25, 2016

You are too sweet, Megan! This recipe is definitely one of my favs too. :)

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