Enchilada Casserole
This easy-to-make Enchilada Casserole is a hearty, flavorful dish that’s ready in less than an hour. It’s a perfect meal to throw together for a busy night.
Equipment
- Nonstick cooking spray
- 8-inch (20-cm) square baking dish
Ingrediënten
- Nonstick cooking spray
- 6 to 8 flour or corn tortillas
- 2 cups 470 ml enchilada sauce
- 2 recipes Seitan Chorizo Crumbles or 12 ounces [340 g] store-bought soy chorizo
- 2 cups 320 g diced onion
- 1 recipe Nutty Cheese Mexican variation (or 12 ounces [340 g] Mexican-flavored vegan cheese)
- 2 ounces 56 g sliced or chopped black olives
- 8 to 10 slices jarred nacho-style jalapeño slices optional
- Nondairy sour cream for garnish (optional)
- Chopped scallion for garnish (optional)
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Spray a glass 8-inch square baking dish with nonstick spray.
- Begin layering the casserole: Start with a single layer of tortillas on the bottom.
- Cut tortillas into strips (2 to 3 inches wide) if needed for easy layering.
- Add about ¼ cup (60 ml) of enchilada sauce, followed by another layer of tortillas.
- Layer the chorizo crumbles, onion, and another set of tortillas, then more sauce and cheese.
- Repeat the layering, finishing with a whole tortilla on top.
- Top the final tortilla with a bit more sauce, cheese, olives, and jalapeños (if using).
- Bake for 20 to 25 minutes, or until the cheese begins to brown.
- Remove from the oven and let sit for about 10 minutes before cutting and serving.
- Garnish with sour cream and scallions, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of fresh guacamole or a simple green salad for added texture and flavor.
Wine Advice:
A refreshing, crisp white wine like a Sauvignon Blanc complements the spicy and cheesy flavors of this casserole.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
