Vegetarian Green Chile Chicken Enchilada Casserole

Cari Aiken


This is a very easy recipe to make and a proven crowd-pleaser. Even meat-eaters love it! Stacking the tortillas saves time and is less messy. Don't let the prep time scare you, that includes the time to roast the peppers.

*To roast your poblano peppers, place them on a baking sheet in the oven at 400 degrees for about 20 - 30 minutes, turning over half-way through, until the skin is blistered and black all over. Place the peppers in a glass bowl and cover with plastic wrap to steam. Once cooled, remove the skin, stems and seeds. Chop up the roasted peppers and they're ready to use.

pinch tips: How to Grate Cheese for Easy Clean Up





45 Min


1 Hr




1 pkg
meatless chicken strips (quorn, simple truth, beyond meat, etc)
1 can(s)
fire roasted diced tomatoes
3 large
poblano peppers, roasted, peeled & diced
1 large
yellow onion, diced
2 large
portabello mushroom caps, sliced (stems removed)
1/4 c
vegetable broth
1/4 c
soy milk, almond milk, rice milk, etc.
18 small
corn tortillas
16 oz
green chile enchilada sauce (hatch, frontera, old el paso, las palmas, etc.)
1 Tbsp
nutritional yeast flakes
knorr mini cube - garlic
edwards & sons not-chick'n bouillon cube
1 Tbsp
olive oil
1 Tbsp
oregano, dried (mexican oregano)
1/2 pkg
shredded mexican-style cheese (cheddar, monterey jack, or a blend)
1 pinch
1 dash(es)
black pepper

Directions Step-By-Step

Preheat oven to 350 degrees
Heat olive oil in large non-stick skillet over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until tender.
Add meatless chick'n strips and diced tomatoes. Cook until heated through, about 5 minutes.
Add vegetable broth, soy milk, oregano, nutritional yeast, garlic cube, bouillon cube, salt and pepper. Bring to a simmer and let thicken. Stir in diced poblano peppers and remove from heat.
In an 11 x 9 glass casserole dish, place a couple spoonfuls of enchilada sauce and spread across the bottom to keep bottom tortillas from burning. Place 6 corn tortillas to cover bottom of casserole, overlapping slightly. Spread 1/2 of filling across the tortillas. Spread a couple tablespoons of enchilada sauce across the filling. Repeat layer. Top with last layer of 6 corn tortillas. Pour remaining enchilada sauce over the top of the casserole, being sure to spread into each corner and along the sides so it oozes down the sides of the casserole. Top with shredded cheese.
Place casserole in oven and cook until cheese is melted and browning slightly, about 35 minutes. Remove from oven and let sit for 5 - 10 minutes. Serve.

Top with shredded lettuce, diced tomatoes, sour cream and/or guacamole, and serve with Spanish rice and pinto beans.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy