Enchilada Casserole
When you’re short on time but big on hunger, this Enchilada Casserole is your new best friend! This hearty, flavorful dish is so easy to layer and bake, it practically makes itself. In less than an hour, you'll have a bubbling, cheesy, and deeply satisfying meal that’s perfect for a busy weeknight. It’s all the deliciousness of enchiladas with none of the fuss—truly a weeknight wonder!
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:
This hearty casserole is a complete meal, but for added texture and flavor, serve it with a side of fresh guacamole and a simple green salad. A little extra vegan sour cream and some fresh cilantro can also take it to the next level!
Wine Advice:
When you're dealing with a dish that's this savory and has a little kick, you need a drink that can both cool things down and keep the party going! A crisp, refreshing white wine like a Sauvignon Blanc is a fantastic choice. Its zesty acidity and subtle herbaceous notes will beautifully complement the spicy and cheesy flavors of the casserole. For a bolder option, a light-bodied red like a Gamay would work wonders, with its juicy red fruit flavors providing a delightful contrast to the rich enchilada sauce.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
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