Skillet Enchilada Casserole
Skillet enchilada casserole is a delicious, vegan, and rich dish made with tortillas, vegetables, tomato sauce and vegan cheese. It is jam-packed with flavor and you can add more vegetables to make it a healthy hearty dish. Store the leftover casserole for later use and enjoy it whenever you are in the mood.
What is a Skillet Enchilada Casserole?
We all know that enchiladas are a recipe that is actually a tortilla roll-up filled with either meat or vegetables and cheese. These rolls are then placed in a dish, covered with tomato sauce and cheese and baked.
This recipe is a vegan version of this enchilada dish. However, instead of making tortilla roll-ups, you are going to turn it into a casserole. This is a one-pan dish that is very easy to make. The whole process takes about 20 to 30 minutes. You can store it for later use or prepare it in advance and enjoy it later.
The dish is based on vegetables and simple spices that bring out the natural flavors of the ingredients. It is super easy to make and thus a perfect dish for week or your weekend meal prep. You can also make it in a large batch and serve it on holidays, Sunday brunches or get-togethers.
A vegan casserole can be made using several ingredients, especially vegetables. The choices are unlimited. However, I have picked up some of the most tasty, affordable and easily available vegetables and ingredients for this recipe. Here is a list of all the ingredients you will need for this vegan skillet enchilada casserole:
- Tortillas: Tortillas are readily available at every grocery store. You can make them at home as well. You can either use corn or wheat tortillas. Some people opt for gluten-free tortillas but you can choose whatever you like the best.
- Zucchini: Zucchini is known for its slightly sweet flavor. It has a soft texture and is known for its numerous benefits. Zucchini is also rich in antioxidants and nutrients. From June to August it is in its peak season. When buying zucchini, make sure you look for firmness and fresh color. Avoid buying the ones that have brown spots or are mushy to the touch.
- Red bell pepper: Red bell peppers have a beautiful bright red color and a slightly sweet flavor.
- Onion: You can use either white or red onions for this recipe.
- Garlic cloves: Garlic adds a savory flavor to the dish.
- Dried Italian seasoning: Dried Italian seasonings are a combination of dried herbs such as basil, oregano, thyme and rosemary.
- Tomato sauce: Tomato sauce is rich, tomatoey and full of flavor. You can either make it at home or use pre-made tomato sauce. You can choose spiced tomato sauce as well.
- Non-dairy cheese: Non-dairy cheese is the perfect addition to this enchilada casserole dish. There are a variety of plant-based cheese options out there, so make sure you choose one that is right for you.
- Seasonings: Plain salt and black pepper are just right for adding flavors to this dish. However, you can add more spices as per your liking.
- Basil: Fresh basil adds so much flavor to this dish. It is a perfect garnish. However, you can add cilantro and parsley as well.
How to make a Skillet Enchilada Casserole
Making a skillet enchilada casserole is easy. Since it is in a one-pan, or should I say one-skillet dish, it is very convenient. It takes no more than 30 minutes to get this casserole on a plate. Here is how you can make this tasteful casserole dish:
Step #1: Start by dicing the tortillas into equal pieces.
Step #2: Spray a large cast-iron skillet with cooking spray. I prefer the non-stick version. You can also use olive oil as well.
Step #3: Place diced tortillas in the heated pan and cook for about five minutes until they turn golden brown. Remove the cooked tortilla from the pan and set it aside.
Step #4: Add minced garlic and cook for one to two minutes until fragrant.
Step #5: Next, add diced onions, zucchini and red bell peppers and cook for about five to seven minutes or until the vegetables are soft.
Step #6: Add the cooked tortillas back into the skillet. Pour tomato sauce over it and add Italian seasoning, salt and black pepper.
Step #7: Add ¾ of a cup of vegan cheese and mix well until it melts.
Step #8: Spread the remaining vegan cheese on the mixture and cover. Once it melts and gets a nice color, garnish it with fresh basil. Serve.
Can you finish off a Skillet Enchilada Casserole in an oven or air fryer?
Although I have worked with this casserole on the stovetop, you can finish it off in the oven as well. We all know that traditional casseroles are cooked or finished off in the oven. The heat from the oven is responsible for the delicious browning of the casserole crust.
The same goes for this skillet enchilada casserole. If you want a beautiful golden color on the top of the casserole with the cheese creating a crisp top, I recommend you place it in the oven. Set the temperature at 450-degrees Fahrenheit and let it cook for about five minutes or until you get the color you are looking for.
Furthermore, you can also cook this enchilada casserole in an air fryer for similar results.
What more can you add to this Skillet Enchilada Casserole recipe?
This skillet enchilada casserole recipe gives you simple natural flavors, while still being very tasty. However, you can adjust the flavors according to your liking. You can add more vegetables or spices to bring in more flavors.
Here are a few ingredients that will take this enchilada casserole recipe to the next level:
- Spices: If you love spices, don't resist adding some to this dish. You can add cumin, paprika, cayenne, taco seasoning or red chili flakes to get more flavor and heat. You can also add jerk seasonings for a Caribbean feel.
- Corn: Corn not only adds flavor and texture but also adds color to the dish. You can use either fresh or frozen corn for this recipe.
- Black beans: To add more protein to this casserole, add canned black beans. They make the casserole wholesome and more filling.
- Butternut squash: Butternut squash is a slightly sweet and tasty winter vegetable. It has a tender texture.
- Kale: Kale Is a leafy green that adds nutrients and a crunchy texture to the casserole.
How to store a leftover Skillet Enchilada Casserole
Just like any other casserole, you can store your remaining skillet enchilada casserole for some leftover goodies. Place it in an air-tight container and store it for up to five days in the refrigerator. However, remember to cool completely before refrigerating it.
You can also freeze the cooked enchilada casserole. Place the cooled leftover casserole in a freezer-safe container and freeze for up to two months. You can defrost it and reheat it in an oven or microwave.
Because of its high shelf life, it is a perfect dish you can make in advance and enjoy whenever you feel like it.
What to serve with a skillet enchilada casserole?
The Skillet enchilada casserole alone is delicious. You can enjoy it for dinner or reheat the leftovers for lunch. However, you can also serve it with sides to make the experience even better.
Here are a few amazing side dish ideas that you can serve with this amazing vegan casserole:
- Cilantro lime rice: Cilantro lime rice is a delicious, refreshing and tangy rice dish. It is full of flavor and freshness. You can serve it alongside the vegan enchilada casserole and enjoy the blend of flavors.
- Mexican rice: Mexican rice is utterly delicious. You can pair it with enchilada casserole and enjoy.
- Black bean salad: Black bean salad is healthy, tasty and filling. It is also very refreshing and goes very well with this casserole dish. You can also serve it with fresh garden salad, or more.
- Tortilla chips with pico de gallo or salsa: This casserole becomes the life of the party if you serve it with tortilla chips, salsa or guacamole. Pico de gallo is also a perfect choice.
Try this amazing enchilada casserole dish at home. It is simple, easy to make, healthy, vegan and utterly delicious. Enjoy this mouthwatering dish and I am sure you will come back for it again and again.
Skillet Enchilada Casserole
- 4 piece large flour tortillas (diced into bite sized, use gluten free if necessary)
- 2 small zucchini diced
- 2 small red pepper diced
- ½ small onion diced
- 2 garlic cloves minced
- 1 tsp dried italian seasoning
- 1 cup tomato sauce
- 1 cup shredded non-dairy cheese
- salt and pepper (to taste)
- chopped fresh basil for garnish if desired
- Spray a large cast-iron or nonstick skillet with non-stick cooking spray. Heat and add the diced tortillas.
- Cook tortillas until browned, around 5 minutes. Remove tortillas from the skillet.
- Add garlic cloves and cook for one to two minutes, until fragrant.
- Next, add diced onions, zucchini and red bell peppers and cook for about five to seven minutes or until the vegetables are soft.
- Add back in the tortillas, tomato sauce and spices and let simmer.
- Add in ¾ cups of vegan cheese and stir until melted, 2-3 minutes.
- Top with the remaining ¼ cup cheese and cover until melted. Garnish with fresh basil, if desired.