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Green Chicken Enchilada Casserole

Updated: Aug 23, 2022

Rather than rolling up individual traditional Enchiladas, we just layered all the same ingredients in a baking dish and baked it to perfection. We also used Flour tortillas instead of corn tortillas. These enchiladas are super creamy and delicious. And the leftovers, if there are any, are even better the next day!


1/2 onion diced

1 red bell pepper, diced

1 green bell pepper diced

8-10oz of vegan chicken chunks, cooked

1 cup of cooked corn

1 1/2 cup of cooked pinto beans

8oz Vegan Cream Cheese

4 cups of Vegan Cheese Shreds

Vegan Sour Cream

2 tomatoes, diced

2 avocados, cubed

1 bunch of cilantro, chopped

13-14 small/medium flour tortillas, cut in half

28 oz can green enchilada sauce

Vegetable Oil


Preheat oven to 350

Heat a large frying pan over medium high heat

Add in a little oil

Then add in your onion

Sure for 5 minutes

Add in your bell peppers (green and red)

Cook for 2 minutes

Add in your vegan chicken, corn, and beans

Cook for 3 more minutes

Add in 1/3 cup of enchilada sauce

Add in your vegan cream cheese and cook until melted

Turn off heat and let cool slightly

Grease a 9x12 inch baking dish

Spread a little of enchilada sauce on bottom of dish

Layer your first round of tortillas into dish on top of sauce

Top with your chicken and bean mix

Sprinkle generously with cheese

Then drizzle with enchilada sauce

Repeat steps 2 more times.

Cover and cook in preheated oven for 30-35 minutes

Remove cover last 5 minutes of cooking

Once cooked remove from oven and let cool 5 minutes

Spread top generously with vegan sour cream

Add your chopped tomatoes, avocado and cilantro

Serve and enjoy!


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