Creamy Green Enchilada Casserole | Vegan

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This vegan Tex-Mex enchilada casserole has layers of corn tortillas, a creamy salsa verde, and a bean & veggie filling! A fresh and hearty weeknight dinner.

It’s time for dinner, and you want something that’s kinda fresh, kinda hearty, kinda wholesome, and definitely delicious. Enter: this Creamy Green Enchilada Casserole! This vegan and gluten-free main is now the dish of my warm-weather dreams. It’s satisfying, it’s pretty colorful, and it keeps me full without weighing me down.

Slice of creamy green enchilada casserole topped with melted vegan cheese, jalapeno,and cilantro with bite taken out of it.


Ingredients for green enchilada casserole arranged on marble countertop. Clockwise text labels read Cilantro, oil, zucchini, jalapeno, vegan cheese, red onion, vegetable broth, spinach, mushrooms, salsa verde, cashews, pinto beans, corn, corn tortillas, garlic, nurtitional yeast, cumin, and salt

This recipe is packed with veggies and flavor, and can be broken down into two main components: the creamy green sauce, and the seasoned bean and veggie filling. Corn tortillas serve as the carb-y dividers,  just like pasta sheets in lasagna!

The main inspiration for this recipe is  Enchiladas Suizas, which is actually a fusion food in and of itself. Enchiladas Suizas (or “Swiss Enchiladas”) is a classic Mexican recipe that was created once Swiss immigrants came to Mexico. The enchiladas have a creamy green sauce and are traditionally stuffed with shredded chicken – today we’ll use cashews for the cream, and use fresh vegetables instead. Finally, I gave this recipe more of a Tex-Mex flair with added spice from cumin, as well as making this a casserole instead of enchiladas 😉


Blender of green enchilada sauce next to saute pan with cooked vegetables, beans, and spinach

This recipe comes together in a few simple steps; if you want to cut down day-of cooking time, you can make both the sauce and veggie filling 1-2 days in advance:

  1. Blend soaked cashews with salsa verde and vegetable broth to make the sauce
  2. Sauté the garlic and cumin together with the vegetables and beans to make the filling
  3. Layer: sauce, sliced tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce! Top with vegan cheese and bake in the oven until melted
  4. Slice, serve, and enjoy! 

Photo of uncooked casserole next to photo of cooked casserole topped with melted vegan cheese

This enchilada casserole has pretty much everything good going for it — hearty layers of tortillas, soaked in a creamy and spicy sauce, and stuffed with fresh and filling veggies? Yeah, I thought so 😉 This is a great recipe for weeknight dinners, weekend get-togethers, or even meal prep. Leftovers will keep well in the fridge, and stay fresh for up to 5 days.

Hand serving slice of vegan creamy green enchilada casserole onto white plate

If you’re looking for more Tex-Mex recipes, you’ll also love this Southern Black Bean Casserole, this Salsa Verde White Bean Casserole, and these Vegan Spinach & Mushroom Enchiladas!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Creamy Green Enchilada Casserole

This vegan Tex-Mex enchilada casserole has layers of corn tortillas, a creamy salsa verde, and a bean & veggie filling! A fresh and hearty weeknight dinner.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6-8 1x
  • Category: Main
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan



For the Salsa:

  • 12 oz (355 ml) cups salsa verde, divided 1/2 cup remainder
  • 1 1/2 cups cashews, soaked for at least 1 hour in hot water, or overnight
  • 1 tablespoon nutritional yeast
  • 2 cups (475 ml) vegan chicken-flavored broth (or sub vegetable broth)
  • 1 bunch cilantro, divided

For the Filling and Casserole:

  • 1 tablespoon avocado oil
  • 1 red onion, diced
  • 35 cloves garlic, minced
  • 2 jalapenos, diced; remove seeds for mild heat
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher or sea salt
  • 8 ounces (225 g) cremini mushrooms
  • 1 small zucchini, diced
  • 1 cup (130 g) frozen corn, thawed
  • 2 15-ounce (425 g) cans pinto beans, drained and rinsed
  • 4 ounces (113 g) baby spinach
  • 2426 corn tortillas
  • 1 cup (115 g) vegan mozzarella cheese (optional)


  1. Prep: Pre-heat the oven to 375F. Cut around 18 of the 24 tortillas in half and “dry fit” them on the casserole dish, with the straight edges lining the outside. Two tortillas should stack per layer; a whole tortilla can be placed in the center.
  2. Sauce: Reserve 1 cup of salsa verde and set aside. Add the remainder of the salsa verde, drained cashews, nutritional yeast, broth, and 1/2 a bunch of cilantro to a high-speed blender. Blend for 45-60 seconds, until the cashews dissolve completely and make a thick and smooth liquid. This should make just over 4 cups of sauce.
  3. Filling: Heat the oil in a large sauté pan over medium heat. Once warm, add the diced onion and cook for 3 minutes; then, add the garlic and jalapeño and sauté for 1 minute. Add the cumin, salt, mushrooms, corn, and zucchini and cook for 3-5 minutes, until the mushrooms reduce in size slightly. Finally, add in the beans and spinach and cook until the spinach has wilted. Set aside.
  4. Assemble: Spread 1 cup of the sauce on the bottom of the casserole dish, then place the first layer of (double-stacked) tortillas. Add half of the vegetable filling to the dish, then repeat (sauce, tortillas, filling) once more. Top the filling with the final round of tortillas, the remaining sauce, the salsa verde you set aside, and the (optional) vegan cheese.
  5. Bake: cover the casserole dish with foil or a lid and bake, covered, on the top rack of the oven for 20 minutes. Uncover and bake for an additional 15-20 minutes, until the vegan cheese has melted. If you’d like the top to be more brown, broil for 3-5 minutes, with the oven door slightly ajar.
  6. Serve: Remove from the oven and top with the remaining cilantro, or as desired. Slice and serve warm; leftovers can be stored in the fridge for up to 5 days.


  • Salsa Verde: I like to make homemade salsa verde when tomatillos are in season, but store-bought will work as well. If you cannot find salsa verde, green enchilada sauce will work too.
  • Other Substitutions: flour tortillas could be used for corn tortillas, if desired. Feel free to swap out or add in extra veggies as you see fit! Pinto beans can be replaced with black beans or white beans.
  • Nut-Free: replace the soaked cashews with 1 cup of vegan cream cheese and add an extra 1/2 cup of water or broth to the sauce.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Have this on my list to make next – all of your recipes have been great! I have one question about this one that I need to confirm… what size pan did you use for this recipe? 9×13 or 11×7? Thanks for the info!

  2. Delicious and easy to make. I used green enchilada sauce instead of green salsa and I didn’t use the vegan cheese on top. I love it, great flavor and very filling. Thank you Caitlin.

  3. This Creamy Green Enchilada Casserole recipe is fantastic. My husband and I thoroughly enjoyed it and it was great reheated, too.
    Thank you, Caitlin!

  4. We made this today and loved it! The cilantro was left out, but other than that, the recipe was made as written and turned out perfectly. Thank you so much for sharing this!

  5. This recipe turned out fantastic! I opted to make the sauce ahead of time and let it sit in the fridge 2 days prior to completing the rest of the casserole. Filling ingredients I kept the same as the recipe other than swapping 2 cans of black beans for the pinto beans and omitting spinach. I’ve been enjoying leftovers for lunch!

  6. Finally leaving a comment on this recipe. First let me say that your blog and YouTube videos are the first thing I go to when trying to find inspiration for dinners. Thank you for all the amazing recipes! So I’ve made this for my family a dozen times already. My toddler loves it but he does not like spicy things and I cannot find a salsa verde without any heat so I’ve subbed the salsa verde for green enchilada sauce and it tastes Great! Tonight I made it and didn’t have any zucchini so I used an extra can of beans and some mushrooms, really good.
    Thanks again for all the work on your blog and videos and recipes!

  7. Just finished making it and took the first bite. AMAZING. Easy recipe even tho it looks like a lot, its really super simple. But the flvaor is anything but simple! Whole family loved it! Thanks for what you do!