Easy Vegetarian Chilaquiles Enchilada Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
• Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Steps:

• Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
• Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
• Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
• Spread in bottom of 9x9" baking pan.
• Defrost vegetarian crumbles and heat with beans.
• Spread over layer of tortilla strips.
• Sprinkle half the cheese over the bean mix.
• Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
• Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
• Serve with sour cream. Goes well with rice.

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.