You are here
Glenn’s Famous Enchilada Casserole
Justina Walls & Glenn McCarthy
This recipe has evolved over time. As Glenn (my husband), did the “evolving”, I named it Glenn’s Famous Enchilada Casserole! The key to this being amazing is to buy fresh corn tortillas at your local tortilleria. Those that have sat in the grocery store for a few days are just NOT the same. Have water with you and buy extra, because you will be eating the warm, yummy tortillas on the way home!
230 g 1/2 pound Morningstar Farms “chiken” meal starters (or Gardein brand), cut into bite size pieces *
240 ml 1 cup frozen corn, thawed
1 (4 ounce) cans chopped green chiles, undrained (we use Ortega or La Victoria, mild)
2 cans (30 ounces) green chile enchilada sauce (we use Hatch’s mild)
12 corn tortillas, fresh greatly preferred (buy at your local tortilleria – it makes this dish!)
240 ml 1 c. (dry) brown basmati rice, cooked ahead of time (makes about 2 ½ cups)
470 ml 2 cup shredded cheese, such as Mexican-style, Monterey Jack or Cheddar (we use Daiya Cheddar)
1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine “chiken”, corn, chiles and about ½ can (8 oz) enchilada sauce in a medium bowl. Add the cooked rice to this mixture and stir well.
3. Spread ½ can (8 oz) enchilada sauce in the prepared baking dish. Top with an overlapping layer of 6 tortillas.
4. Top with the “chiken/rice” mixture. Top that with approximately 1/3 of the cheese, followed by the remaining 6 tortillas. Pour the remaining enchilada sauce over the tortillas. Sprinkle remaining cheese on top. Cover with foil.
5. Bake the enchiladas until they begin to bubble on the sides, about 35 minutes, until heated through and the cheese is melted.
Make Ahead Tip - Prepare through Step 4, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
Freezing - This dish also freezes well after cooking.
We often make this for crowds, so we quadruple the recipe. We make it the night before, and in the winter, store the wrapped pans in our “auxiliary winter refrigerator” (the garage). Do let the pans warm up in the kitchen before popping them in the oven.
*You could substitute tempeh for the seitan (“chiken” chunks) as well. And, if you want it totally gluten free and soy free, don’t use either, and be sure to use Daiya or another vegan cheese that is soy and wheat free. Note that you could add pinto or black beans in place of the tempeh or seitan, or simply add nothing. I prefer nothing added, but have friends that love the tempeh version, or beans added. It’s all personal preference.