Good, because here comes my recipe. It's tested and perfected so I think you'll enjoy it. Just so happens it's VEGAN too:-) Non-vegetarians can make it and won't notice the absence of cheese or meat, promise!
I'm a use-whatcha-got cook, so you'll notice the vegetable selection is open to whatever you have in the fridge... Go for it, kids!
* "Enchila'zagna" because it is made from enchilada ingredients and layered like a lasagna.
VEGAN GREEN CHILI ENCHILA'ZAGNA
2 - 12 oz. cans Green Enchilada Sauce (you may not use all of 2nd can – save it to pour on refried beans!)
1 sm. Can (6 oz) Green Chilies diced*
1 Block Firm Tofu
1-2 Onions, chopped
3-5 Cloves Garlic, minced
1t. Cumin, ground
1t. Oregano, dried
I c. White Cabbage, Bok Choy (incl. leaves), or Yellow Squash, chopped fine
(optional) Vegan cheese – any flavor you like
10-12 Yellow Corn Tortillas
Heat 1T. coconut or canola oil and sauté the onions, garlic and chopped vegetable(s) until soft. Crumble in the tofu; add green chilies and seasonings and heat through.
In a 8x10” or 9x13” pan:
Spread thin layer of Enchilada sauce. Place a layer of tortillas, tearing some roughly in half to fill most of the gaps (don’t worry about spaces too much).
Lightly cover with layer of tofu/veg mix. Sprinkle with Nutritional yeast and vegan cheese if using (you can even use slices). Cover with tortillas again. Add a thin layer of enchilada sauce and repeat layers until all of your filling is used up. This is usually 2-3 layers.
The top layer should be tortillas with plenty of Enchilada sauce to cover them; spread it around w/ a spatula so they have plenty to absorb otherwise they will be too crunchy or crispy. Sprinkle Nutritional yeast lightly on top and BAKE.
Bake: approximately 34-45 min. on 350*. Check at 35 min. and see if the tortillas look saturated and the top is starting to dry out a bit and turn golden.
If it looks a little bit soupy, leave it 5 min. longer. It does “thicken up” after it sits a few minutes. Try the recipe before you serve to guests and get your liquid/tortilla ratio perfected;-) Even better made the day before you serve it.
*Depending on how generous your Hispanic foods section is – you may find a tomato/green chili canned combo and that is delicious too. You may want to double this quantity if you really like the chilies!