easy vegetarian layered enchilada bake

Hubby and I *love* Mexican food, both for its taste and its versatility. I can make a vegetarian taco using beans yet he can add meat to his. As much as we love our tacos, enchiladas and burritos, it’s nice to mix it up every now and then.

This easy vegetarian recipe for a layered enchilada bake does the trick and pleases both our palettes. It comes together quickly and is made in a slow cooker so your dinner will be ready and waiting for you after work.

Because this meatless dish uses a “crumbled” ground beef-like meat substitute, it’s a great meal for those who may be new or transitioning to vegetarianism and are looking for a meal that tastes a little more “familiar” than tofu or tempeh.

If you’re a “sauce” person, you may want to add a little more enchilada sauce between layers, or top your serving with your favorite salsa for an extra kick.

Question to my vegan readers: anyone know of a good way to make vegan condensed mushroom soup? I used Amy’s Kitchen Semi-Condensed, which worked great but it’s not vegan.  This recipe could easily be made vegan aside from that one ingredient. Would love to hear your ideas!

Easy Vegetarian Layered Enchilada Bake – Approx. 6 Servings

1 pound “crumbles” ground beef meat substitute

1 small onion, chopped

1 garlic clove, minced

1 – 10.75 ounce can condensed cream of mushroom soup (I used Amy’s Kitchen)

1 – 4.5 ounce can chopped green chiles

1 – 10 ounce can enchilada sauce (more if you are a sauce person)

10 – 6 inch corn tortillas

12 ounces shredded Monterey Jack cheese (I used Vegan Gourmet)

paprika

Using a large skillet, stir together “crumbles,” onion and garlic over medium heat, heating thoroughly until well-cooked. Fold in the soup and chiles. Spray your slow cooker/crock pot with nonstick spray and spread approximately 1/4 cup of enchilada sauce all along the bottom. Arrange four corn tortillas in crock over the sauce to layer. You make need to break or overlap the tortillas to fit your crock. Pour 1/3 cup of the “crumbles” mixture on top of the tortillas, spreading it out evenly. Pour another 1/4 cup of enchilada sauce on top and sprinkle about 1 cup of cheese over. Repeat the layering two more times. For the remaining layers,  use 3 corn tortillas, half of the remaining “crumbles” mixture, enchilada sauce and cheese each time. Top the entire thing off with a sprinkle of paprika. Cover your slow cooker and cook on low setting for about 4.5 to 5.5 hours before serving.