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Wednesday, April 6

Green Chili Enchila'zagna (Enchilada & Lasangna casserole)!

Rowwrrrgurgggg.  Was that your stomach?  Hungry for some Green Chili Enchila'zagna*?
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

Ingred:
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
Nutritional Yeast
(optional) Vegan cheese – any flavor you like
10-12 Yellow Corn Tortillas

Saute pan:
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!

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