Vegan stacked enchiladas are packed with warming sauce, creamy non-dairy cheese, and flavorful, homemade chorizo. It's a satisfying, easy meal to make. No rolling required!
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I first had stacked enchiladas at El Myriachi here in Atlanta, and what a revelation! Enchiladas are a fave around here, but rolling them up always feels so tedious to me for some reason. This version is easier to assemble and hits the same spot!
The filling for these hearty, flavor-packed stacked enchiladas is my homemade walnut chorizo. It has a great, meaty texture and delicious flavor from spices like cumin, coriander, and chipotle chili powder.
You make the chorizo in the food processor, then pan fry it on the stovetop before piling it into these stacked enchiladas with pre-made enchilada sauce, vegan cheese, and veggies.
If chorizo isn't your thing, feel free to stuff your stacked enchiladas with your filling of choice, like refried beans or cooked veggie grounds. And if vegan cheese shreds aren't your thing, top this with my cashew queso or nutritional yeast cheese sauce instead before baking.
If you love super easy Mexican-inspired meals, also try my crispy tofu bowls with Tajin tofu and chili cumin zucchini and my veggie-packed taco casserole!
✓ Ingredients and substitutions
- onion - Adds so much umami to the chorizo!
- walnuts and chickpeas - The base for the chorizo filling.
- garlic - Umami city! This goes into the chorizo and the sautéed veggies.
- ground spices - To season the chorizo, we are using chili powder, cumin, chipotle chili powder, coriander, oregano, salt, cinnamon, and cloves.
- red wine vinegar - For tang.
- olive oil - To sauté the chorizo and the veggies.
- veggies - Bell peppers and onions add texture to the stacked enchiladas.
- enchilada sauce - Buy pre-made or make your own.
- corn tortillas - You can use flour tortillas, if you prefer, but I find that corn works best in this recipe.
- non-dairy cheese - Use shreds of choice or make your own vegan cheese, like my cashew queso or nutritional yeast cheese sauce.
🔪 How to make Stacked Enchiladas
Preheat the oven to 350° F
Combine all of the chorizo ingredients, except the olive oil, in your blender or food processor. Pulse until you have a chunky, crumbly mixture.
In a skillet, heat 1 tablespoon of oil over medium high. Add the contents of the food processor, and cook for 5-10 minutes, until the mixture begins to brown and turns fragrant.
In the same skillet, heat the remaining 1 teaspoon oil. Add the garlic, bell pepper, and onion. Cook until the onion is nice and browned.
Toss that with the chorizo.
Pour the enchilada sauce into a shallow bowl. Dredge 4 of the tortillas in the enchilada sauce.
Arrange them on a lined baking sheet.
Divide half of the chorizo-veggie mixture between the tortillas.
Add another sauce-covered tortilla to each stack.
Layer on the remaining chorizo-veggie mixture. Add a sprinkle of cheese to each stack.
Top each stack off with a third sauced tortilla and the remaining cheese.
Bake for 25-30 minutes, until the cheese has melted.
🫙 Serving and Storage directions
Each stack is a single serving, so just use a spatula to plate them up. I like to top these with green onions. They're also lovely with sliced avocado and salsa fresca or guacamole to go with them.
Leftovers will keep for three to four days in the fridge. You can reheat them in the microwave or pop them back into the oven for 10 minutes at 350° F.
🍴 More Mexican-Inspired Dishes
📖 Recipe
Vegan Stacked Enchiladas
Equipment
Ingredients
For the vegan chorizo
- ½ a medium sweet onion peeled and cut into big chunks
- ½ cup walnuts
- 1 15-ounce can of chickpeas drained and rinsed
- 3 cloves of garlic
- 2 tablespoons chili powder
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- pinch of cinnamon
- pinch of cloves
- 1 tablespoon olive oil
For the stacked enchiladas
- 1 teaspoon olive oil
- 4 cloves garlic
- 1 cup sliced bell pepper
- 1 cup sliced onion
- 1 cup red enchilada sauce
- 12 small corn tortillas
- 2 cups non-dairy cheese see note
Instructions
- Preheat the oven to 350° F
Make the vegan chorizo and the veggies
- Combine all of the ingredients, except the olive oil, in your blender or food processor. Pulse until you have a chunky, crumbly mixture.
- In a skillet, heat 1 tablespoon of oil over medium high. Add the contents of the food processor, and cook for 5 to 10 minutes, until the mixture begins to brown and turns fragrant.
- In the same skillet, heat the remaining 1 teaspoon oil. Add the garlic, bell pepper, and onion. Cook until the onion is nice and browned. Toss that with the chorizo
Make the stacked enchiladas
- Layer 1: Pour the enchilada sauce into a shallow bowl. Dredge 4 of the tortillas in the enchilada sauce, and arrange them on a lined baking sheet. Divide half of the chorizo-veggie mixture between the tortillas.
- Layer 2: Add another sauce-covered tortilla to each stack along with the remaining chorizo-veggie mixture. Add a sprinkle of cheese to each stack.
- Layer 3: Top each stack off with a third sauced tortilla and the remaining cheese.
- Bake for 25 to 30 minutes, until the cheese has melted.
Dianne
I've made this recipe twice now, and I love it! It's such a fun change from our usual tacos. And it's sooooo much easier than making traditional enchiladas.
Becky Striepe
Thank you so much, Dianne! I'm glad you're digging them, and thank you for coming back to rate and comment, too!
Liz
My family LOVES these enchiladas!! I chopped up 8 oz of mushrooms and put that in the chorizo and it made it even better! Definitely putting this recipe in our rotation. Thank you!