Vegan Enchilada Casserole

About This Vegan Enchilada Casserole

This vegan enchilada casserole is a dream come true. In México, we call it Pastel Azteca — think of it as a Mexican lasagna: layers of corn tortillas, a smoky homemade guajillo sauce, sautéed vegetables, and bubbly melted cheese. It’s the perfect vegetable-loaded dish to prepare for a family dinner, and since it uses corn tortillas, it’s naturally gluten-free.

Instead of rolling individual enchiladas, you simply stack everything in a baking dish and let the oven do the work. It’s one of those make-ahead Mexican dinners that feeds a crowd, tastes even better the next day, and always earns compliments — even from the non-vegans at the table.

What Is Pastel Azteca?

Pastel Azteca is a traditional Mexican casserole — essentially enchiladas in lasagna form. The name translates loosely to “Aztec cake,” and the dish has been a staple of Mexican home cooking for generations. Corn tortillas replace pasta sheets, and the filling changes from kitchen to kitchen: some use chicken, some use cheese and cream, and this version goes all-in on vegetables. The guajillo chile sauce is what gives it that deep, smoky, unmistakably Mexican flavor.

Why You’ll Love This Recipe

Easier than rolling enchiladas. Just layer and bake — no wrapping, no tucking, no falling-apart tortillas.
Naturally gluten-free. Made entirely with corn tortillas — no flour needed anywhere.
Vegetable-loaded. Zucchini, mushrooms, and corn make the filling hearty and satisfying without any meat.
Make-ahead friendly. Assemble it a day in advance, refrigerate, and bake when you’re ready.
Crowd-pleasing. Great for weeknight dinners, Meatless Monday, potlucks, or feeding a big family.
Customizable. Swap veggies, add beans, change the cheese — it’s flexible by nature.

Close-up of vegan enchilada casserole showing layers of corn tortillas, smoky guajillo sauce, and sautéed vegetables

Slice of vegan enchilada casserole on a plate topped with sliced avocado and fresh cilantro

Ingredients for the Vegan Enchilada Casserole

Sauce: Guajillo peppers (6 chiles), tomatoes (2 pounds, about 4–5 large), oregano, garlic, onion, and cumin.
Filling: Zucchini (about 2 medium), mushrooms (3 cups, sliced — cremini or white button), corn kernels (fresh, frozen, or canned), onion, and garlic.
Topping: Shredded cheese and Mexican crema or sour cream
To finish: Sliced avocado and chopped cilantro.

Feel free to add a chile ancho, chile pasilla, or chipotle peppers to the enchilada sauce; a dried chile de árbol will also work here. Make it delicious.
The same applies to the vegetables for the filling. Add cauliflower, add chopped tomatoes, and add some black beans or greens. Just taste and season as you go, and make it as delicious as possible.
For the toppings, follow the same approach: add a mix of cheese, or just one type, add crema, more salsa, and so on. You do you.

Smoky guajillo chile sauce in a saucepan for vegan enchilada casserole

Sautéed zucchini, mushrooms, and corn in a frying pan for vegan enchilada casserole filling

How to Make Vegan Enchilada Casserole (Pastel Azteca)

This recipe has three components — sauce, filling, tortillas — plus a quick assembly. Everything comes together in about an hour.

Step 1: Make the guajillo sauce

Toast the guajillo chiles in a dry skillet until fragrant, about 30 seconds on each side. Remove stems and seeds. Place the chiles in a bowl and cover with 1 cup of boiling water — let them soak while you cook the tomatoes.

In a medium saucepan, heat 1 tablespoon of oil. Add the chopped tomatoes, onion, and garlic, and cook until soft. Transfer everything to a blender — add the soaked chiles and their water — and blend until smooth. Return to the saucepan, stir in the oregano, cumin, and salt, and simmer for 7–10 minutes until thick and fragrant.

Step 2: Sauté the vegetable filling

Add oil to a frying pan over medium-high heat. Sauté the onion and garlic until fragrant. Add the mushrooms and cook for about 3 minutes. Then add the corn and zucchini, season with salt, and cook until the vegetables are tender but still have a little bite.

Step 3: Warm the tortillas

Heat the corn tortillas over a lightly oiled hot pan or comal. This keeps them pliable and prevents cracking when you layer them. Stack them on a plate and cover with a towel while you assemble.

Step 4: Assemble and bake

Assemble the casserole. Spoon about half a cup of guajillo sauce on the bottom of the baking dish (affiliate link), and place eight tortillas to cover the bottom of the pan. Cover the tortillas with the vegetables, then add 2 cups of sauce. Cover the vegetables with more tortillas, then spoon on just enough sauce to cover them.
Topping. Top with the shredded cheese and bake for 15–20 minutes at 375°F (190°C). The cheese should be melted, and the sauce should be bubbling.
Serve with cilantro, onion, and diced avocado.

Layering corn tortillas and guajillo sauce in a baking dish for vegan enchilada casserole

Vegan enchilada casserole topped with shredded cheese in a baking dish, ready to go in the oven

Tips for the Best Enchilada Casserole

Always warm the tortillas first — cold corn tortillas crack and turn stiff in the casserole. A quick pass on a hot pan keeps them soft.
Don’t skimp on the sauce — the tortillas absorb a lot of liquid as they bake. If the casserole looks dry, add more sauce before topping with cheese.
Drain the vegetables well — mushrooms and zucchini release moisture. Cook them until most of the liquid evaporates so the casserole doesn’t get soggy.
Make the sauce ahead — the guajillo sauce keeps in the fridge for up to 5 days or freezes for up to 3 months. Big time-saver on busy nights.
Let it rest before cutting — give it 5–10 minutes out of the oven so the layers set and slices hold together.

Make-Ahead and Storage Tips

Make ahead: Assemble the entire casserole (without baking), cover tightly with foil, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if going straight from the fridge to the oven.
Refrigerator: Store leftovers covered in the fridge for up to 4 days.
Freezer: Wrap individual portions or the whole dish tightly in plastic wrap and foil. Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat.
Reheat: Cover with foil and warm at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 2–3 minutes.

Frequently Asked Questions

What is Pastel Azteca?

Pastel Azteca is the traditional Mexican name for an enchilada casserole. It translates loosely to ‘Aztec cake’ and is essentially a layered dish of corn tortillas, sauce, filling, and cheese — like a Mexican lasagna. Every family in México has their own version.

Is this enchilada casserole gluten-free?

Yes! This recipe is naturally gluten-free because it uses corn tortillas instead of flour. Just double-check that your cheese and any store-bought ingredients are certified gluten-free if you have a sensitivity.

Can I make this casserole ahead of time?

Absolutely. Assemble the full casserole, cover it tightly with foil, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge — just add 5–10 extra minutes to the bake time. It’s a perfect make-ahead Mexican dinner.

Can I add protein to this recipe?

Yes. Black beans, pinto beans, shredded jackfruit, or cooked lentils all work great mixed into the vegetable filling. For a non-vegan version, shredded chicken or pulled pork are traditional.

What if I don’t have guajillo chiles?

You can substitute with ancho chiles (milder, slightly sweeter) or use a combination of ancho and pasilla. In a pinch, 2–3 tablespoons of good-quality chili powder blended with the tomatoes will work, though the flavor won’t be as deep.

How do I prevent the casserole from getting soggy?

Two keys: (1) cook the vegetables until most of their moisture evaporates, and (2) warm the tortillas before layering so they absorb the sauce evenly instead of turning mushy. Don’t over-sauce — you want the tortillas coated, not swimming.

Can I use flour tortillas instead of corn?

You can, but the texture and flavor will be different. Corn tortillas are traditional for Pastel Azteca and give the casserole its characteristic flavor. They also make the dish gluten-free. If you use flour tortillas, the dish will no longer be gluten-free.

How many servings does this make?

This recipe makes about 8 generous servings in a standard 9×13-inch baking dish. It’s great for meal prep or feeding a crowd.

⭐ Did you make this enchilada casserole? I’d love to hear how it turned out — leave a rating and comment below!

Print Recipe Pin Recipe

Vegan Enchilada Casserole (Pastel Azteca)

Alejandra Graf

This vegan enchilada casserole is a dream come true. In México, we also call it Pastel Azteca. It is the perfect dish to prepare for a family lunch or dinner. Why? It is so easy to make and is ideal for a speedy clean-up, leaving you more time to do other things.

No ratings yet

Equipment

9×13 in baking dish

Ingredients

Sauce

6 guajillo chiles toasted and hydrated in one cup of water
2 pounds tomatoes
2 garlic cloves
½ onion medium
2 teaspoons dried oregano
½ teaspoon cumin
Salt
1 tablespoon oil

Filling

1 tablespoon vegetable oil
3 cups corn
3 cups zucchini diced
3 cups mushrooms sliced
1 cup diced onion
2 garlic cloves
salt
16 tortillas
2 tablespoons vegetable oil

Toppings

1 ½ cup shredded cheese
Mexican crema optional
Cilantro
diced red onion
avocado

Instructions

The sauce. Toast the chiles until fragrant, about 30 sec on each side. Remove stems and seeds. Place in a bowl and cover with one cup of boiling water.
In a medium saucepan, heat the oil, add the chopped tomatoes, chopped onion, and garlic, and cook until soft. Put the ingredients in the blender container, and add the chiles and the soaking water. Blend until smooth. Return to the saucepan, add the oregano, cumin, and salt, and simmer until thick and fragrant. About 7-10 minutes.
The filling. Add the oil to a frying pan over medium-high heat, add the onion and garlic and sauté until fragrant. Add the mushrooms and let them cook for about 3 minutes; add the corn and zucchini. Season with salt. Let the vegetables cook.
The tortillas. Heat the tortillas over a lightly oiled hot pan or comal.
Assemble the casserole. Spoon about half a cup of guajillo sauce on the bottom of the baking dish, and place 8 tortillas to cover the bottom of the pan. Cover the tortillas with the vegetables, add 2 cups of sauce, cover the vegetables with tortillas, and spoon sauce ontop ot the tortillas, just enough sauce to cover it.
Finish with the shredded cheese and bake for 15-20 at a 375ºF oven. The cheese should be melted and the sauce bubbling.
Serve with cilantro, onion and diced avocado.

Save 2 SlickStream

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Add us as a preferred source on Google

This post was created in partnership with GE Profile. Thank you for supporting the brands that make AleCooks possible. All opinions are my own.