Best Vegetarian Green Chile Chicken Enchilada Casserole Recipes

Chicken Green Chile Enchilada Casserole (Vegetarian) image

Provided by smiles4u

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 (4 1/2 ounce) can green chilies, undrained
2 (6 ounce) packages vegetarian chicken pieces, strips, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (10 ounce) cans green enchilada sauce
cooking spray
8 (4 inch) corn tortillas, cut into quarters
1 1/2 cups pre-shredded reduced-fat Mexican cheese blend, divided
chopped fresh cilantro (optional)

Steps:

Preheat oven to 375.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
Add Chilies, cook 3 minutes, stirring constantly.
Remove from heat, stir in chopped chicken strips.
Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
Top with remaining tortillas and sauce mixture.
Bake at 375 for 15 minutes.
Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
Sprinkle with cilantro if desired.

Vegetarian Green Chile Chicken Enchilada Casserole image

Provided by Cari Aiken @CariAnn

Categories Casseroles

Number Of Ingredients 17

1 package(s) 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 cup(s) vegetable broth
1/4 cup(s) soy milk, almond milk, rice milk, etc.
18 small corn tortillas
16 ounce(s) green chile enchilada sauce (hatch, frontera, old el paso, las palmas, etc.)
1 tablespoon(s) nutritional yeast flakes
1 - knorr mini cube - garlic
1 - edwards & sons not-chick'n bouillon cube
1 tablespoon(s) olive oil
1 tablespoon(s) oregano, dried (mexican oregano)
1/2 package(s) shredded mexican-style cheese (cheddar, monterey jack, or a blend)
1 pinch(es) salt
1 dash(es) black pepper

Steps:

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.