This casserole puts the CHILL in EnCHILadas. Let’s kick things off with a photo that’s sure to make your mouth water — then I’ll show you just how easy, budget-friendly, and foolproof this recipe really is.

Foolproof Enchilada Casserole
 Dairy-free | Gluten-Free | Low-fat | Plant-strong | Budget-friendly | Freaking delicious

This is a foolproof, budget-friendly, and OH-MY-GERSH-good recipe. It takes just 15 minutes to assemble and can sit in the fridge for several days before baking. Bonus: it’s gluten-free, dairy-free, low-fat, and loaded with plant power.

Serving Size: Huge casserole (think: large Pyrex dish)

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🛒 Ingredients

Grocery Items:

• 2 packs corn tortillas (10-count each)

• 16–24 oz enchilada sauce
  Store-bought options I love:

  • 365 Organic Red Enchilada Sauce

  • Frontera Red Chili Enchilada Sauce
    (Note: Most store-bought sauces are high in sodium. You can substitute half the sauce with unsalted fire-roasted tomatoes or skip any added salt.)

• 1 can fire-roasted diced tomatoes (as backup or sauce extender)

• 1/2 cup nutritional yeast (NY)

• 2 small cans diced hatch chiles (I like HOT)

• Spices: cumin, smoked paprika, oregano, chili powder, granulated garlic, cracked black pepper

• 1–2 tbsp balsamic reduction

• 2 cans no-salt black beans, drained

• 1/4 cup sunflower seeds

Produce:

• 1 bunch cilantro, chopped

• 1 jalapeño, finely diced

• 1 large yellow onion, diced

• 3 yellow squash, large dice

• 1 red bell pepper, diced

• 1 carrot, diced

• 1 bunch Swiss chard, finely shredded

• 1 sweet potato, shredded (optional – I usually have one cooked and ready in the fridge and I dice it up for this recipe)

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🥑 Optional Add-ons

Avo Mush (aka quick avocado topping) → Mash everything together.

• 1/2 ripe avocado

• Juice of 1/2 lemon

• 1 tsp ume plum vinegar (so good, find it if you can)

• 1/2 tsp minced garlic

• 1 tsp minced jalapeño (for spice lovers)

• 1/2 tsp soy sauce

• 1 tbsp sunflower seeds

Steamed Kale (for ULTRA SIDE NUTRITION)

• 1 bunch curly kale
  → Steam 6–8 minutes, drain, and toss with balsamic reduction.

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🔪 Instructions

1. Prep all your ingredients.
   Preheat oven to 350–375°F.

2. Mix the veggie fillings:
   In a large bowl, combine: squash, sweet p’s, bell pepper, 3/4 of the cilantro, onion, carrot, jalapeño, balsamic reduction, and all your spices. Season to taste—I go heavy on the spices.

3. Layer your casserole.
   In your large Pyrex dish:

   • Spread a few tablespoons of enchilada sauce on the bottom.

   • Lay down 6 tortillas.

   • Add a layer of shredded Swiss chard.

   • Drizzle a bit more sauce, sprinkle 1–2 tbsp nutritional yeast, and some cracked pepper.

   • Add another 6 tortillas.

   • Spread on the veggie mixture (you may have extra—save it for a next-day wrap or bowl).

   • Add more sauce, 1–2 tbsp NY, more pepper, and all the black beans.

   • If using, add the sweet potato here and another light drizzle of sauce and NY.

   • Add the final layer of 6 tortillas.

   • Top with remaining sauce (or diced tomatoes if you run out), hatch chiles, more NY, more cracked pepper, remaining cilantro, and sunflower seeds.

4. Bake or store for later:

5. • Cover with foil (make sure it’s not touching the top layer).

   • You can refrigerate at this stage or bake right away.

   • To bake: 40 minutes covered, then 15 minutes uncovered.

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🥗 To Serve

• Plate over spring mix and/or serve with steamed kale on the side

• Top with avo mush

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Freaking enjoy.
It’s hearty, healthy, and ridiculously satisfying.