Enchilada casseroles go vegetarian

JERRY ANNE DI VECCHIO  – September 20, 2004



If you think enchiladas are too much work, try stacking the tortillas instead of rolling them. As many cooks in Mexico know, it’s faster, easier, and potentially more interesting. The first of our two vegetarian variations is a layered mushroom enchilada casserole that you can cut and serve neatly, like lasagna.


The second, baked in individual casseroles, combines spinach, cheese, and eggs. Both dishes deliver the satisfying taste of enchiladas with much less effort.

Basic Mexican ingredients―refrigerated salsas; canned sauces and black beans; and even fresh, squeaky panela cheese, sharp cotija cheese, and tangy crema (Mexican sour cream)―are available in many supermarkets.

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