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!
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!
Y'all, this recipe is so much fun to make, and it all starts with a batch of my homemade vegan chorizo. The chorizo all comes together in your food processor, then you sauté it until it's nice and browned.
Once the chorizo is done, you use the same pan to cook up bell peppers, onions, and garlic. Toss those together with the chorizo, and you are ready to stack!
These stacked enchiladas have three layers, and each one starts with a corn tortilla, dredged in enchilada sauce.
- Layer 1: sauced tortilla, chorizo with veggies
- Layer 2: sauced tortilla, chorizo with veggies, vegan cheese
- Layer 3: sauced tortilla, vegan cheese
You can add cheese to layer 1, if you like, but I find that I prefer it this way.
The recipe below calls for vegan cheese shreds, but if you prefer, you can use my cashew queso instead. Either will work great!
Once you're all layered up, toss the pan into the oven, and bake to melty perfection.
How to serve & store
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 to go with them.
If you do have leftovers, I like to store them in meal prep containers. The leftovers make a great lunch the next day! They'll keep for three to four days in the fridge, so a batch of these makes a great meal prep for lunches.
I just reheat this in the microwave, which works great!
Vegan stacked enchiladas
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
- 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 5-10 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 25-30 minutes, until the cheese has melted.