This is days late and dollars short. We didn't make a thing for dinner on Wednesday. I didn't even eat dinner. I came home from work, plopped down on the couch. Covered up in a fuzzy blanket, invited my girls to join un keeping me cozy, and fell asleep. Woke up, had a bowl of cereal while watching CSI, then went to bed. Pretty pathetic. You don't have to tell me.
But if I were to make a nice big dinner last night, I probably would have made a batch of enchiladas. I think I have to finally admit that Mexican food is my absolute favorite (followed by Italian, I think...) and a big batch of cheesy enchiladas always hits the spot. But on a busy weeknight, I sometimes don't feel like spending the time necessary to properly roll up a batch, so I cheat and make an enchilada casserole. Same ingredients, just layered like lasagna, instead of rolled up.
Enchilada Casserole (from 500 Vegan Recipes)
Easy to toss together and throw in the oven, a hot, hearty meal is less than an hour away, and most of that time, is bake time.
Nonstick cooking spray
2 recipes Seitan Chorizo Crumbles (from 500 Vegan Recipes), or 1 package store bought Soy Chorizo, divided
1 recipe Nutty Cheeze (Mexican Variation, from 500 Vegan Recipes) or Mexican flavored vegan cheese, like Daiya Pepperjack
6 to 8 flour or corn tortillas
2 cups (320 g) diced onion
2 ounces (56g) sliced or chopped black olives
8 to 10 slices of jarred nacho style jalapeno slices (optional)
Vegan Sour Cream and green onions for garnish
Preheat oven to 400°F (200°C, or gas mark 6).
Begin to layer all ingredients starting with a single layer of tortillas on the bottom. (You can cut your tortillas into strips about 2 to 3″ wide so that you can put straight edges against the edges of the baking dish.) Then about 1/4 cup of sauce, more tortillas, then chorizo crumbles, and onions, tortillas, more sauce, some of the cheese, more tortillas, more sauce, more crumbles, more cheese…you get the picture…yeah?
When you get to the top, finish with a whole tortilla, a bit more sauce, a crumbling of cheese, olives and jalapenos.
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 diced green onions if desired.
Yield: 6 servings