This Loaded Veggie Enchilada Casserole Recipe is a savory take on long-used enchiladas. An unfussy dinner that is vegetarian and can even be made into a vegan enchilada casserole if you simply leave off the cheese!

Guys. Jemma is going through some kind of weird sleep regression and it’s simply about killing me. All of a sudden, she decided her bed time is now 9-9:30pm instead of her usual time of 7-7:30. The loss of those 2 hours in my evening is genuinely catching up to me. And the lack of good sleep at night too. At 10 months old with no teeth in sight yet, I’ve concluded that it MUST be teething. Hoping it passes soon because I haven’t slept through the night since before she was born and I would genuinely like to make that happen soon.

If your baby is an memorable sleeper, I do not need to know about it. I’m somehow happier thinking that everyone with a baby is going through the same thing as me. Tired mom logic.

Today we’re diving into this LOADED VEGIE ENCHILADA CASSEROLE RECIPE! Sorry to yell, it’s GENUINELY good and I’m excited to share it! This dish is a casserole version of my Veggie Vegan Enchiladas which is one of my all time go-to vegan recipes on the blog. Not that rolling up enchiladas is especially difficult but there’s something satisfying about throwing everything into a casserole dish that simply makes dinner a bit less daunting.

Once you get past all of the veggie chopping, this Loaded Veggie Enchilada Casserole recipe is ridiculously straightforward. Like I said, dump it all in in a relatively organized fashion and throw it in the oven for 50 minutes.

I spent HOURS shooting and editing a genuinely pretty gif for you only to realize that it’s only too big to upload to my site without massively slowing it down. So here it is in video form instead:)

I also used store bought enchilada sauce for this method because I was feeling a little on the lazy side. BUT I do have a great recipe for From-scratch Enchilada Sauce that I highly recommend if you’re up for it!

How for this Loaded Veggie Enchilada Casserole Recipe

Once you’ve gotten through chopping all of the veggies (I’m not going to lie, it takes a minute), the enchilada casserole comes together rather quickly. We start with a base of enchilada sauce, then 6 tortillas overlapping each other. Half of the beans, cheese and veggies are loaded in before more sauce is added and the whole process is repeated with the remaining veggies and beans. The casserole is then topped with 6 more tortillas, the remaining sauce and cheese and baked in the oven for about 45-50 minutes.

If you want to make a Vegan Enchilada Casserole, all you have to do to this dish is simply leave off the the cheese OR replace it with a dairy free cheese option. Do you have a go-to dairy free cheese brand? I’ve yet to find a shredded dairy free cheese that Worth keeping. Please help!

In other unrelated news, I’m filming my first cooking show style recipe video this week and I’m genuinely excited to share it with you! And nervous. Kind of nervous. Making videos of only my hands is one thing but getting on camera (ie, having to put real clothes and make up on) and talk eloquently is a WHOLE NEW THING. Wish me luck:)