Layered Enchilada Casserole


  • 3 c. chicken style vegan gluten, diced or shredded
  • 1 large onion, finely diced
  • 2 Tbsp. canola oil
  • 1 Tbsp. McKay’s chicken style seasoning
  • 3 c. cooked brown rice
  • 2 15-oz. can black beans, rinsed and drained
  • 1 c. milk or medium salsa
  • 3 cans green enchilada sauce
  • 30 corn tortillas


  1. In a large skillet sauté the onion in the 2 tablespoons oil until clear. Add the chicken style gluten pieces and McKay’s Chicken style seasoning. Sauté until the gluten is lightly browned. Remove from heat and set aside.
  2. In a large bowl, mix the rice, black beans and salsa. Gently stir to combine and then set aside.
  3. Spray a 9 x 13 inch casserole dish with a non-stick cooking spray and spread ½ of a can of the green enchilada sauce evenly over the bottom.
  4. In a large bowl, place 1 can of the green enchilada sauce and dip the corn tortillas in it to thoroughly coat each tortilla. Put a layer of the dipped corn tortillas in the bottom of the casserole dish.
  5. Put ½ of the rice and beans mixture over the top and then put ½ of the veggie chicken over that. Add another layer of the dipped corn tortillas over the veggie chicken.
  6. Then repeat the layers. Pour the rest of the green enchilada sauce evenly over the top.
  7. Place in a 375 degree oven for 30-45 minutes, or until bubbly and heated through. Remove from oven and let sit for 5 minutes before serving. Serve garnished with fresh chopped tomatoes, avocados and sliced black olives.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.