Cinco de May is just around the corner, but this dish is great any time of the year. You know it's good when my husband says it's one of the best, yet! What's fun about this Enchilada Casserole recipe is that you can mix it up with whatever vegetables you love. For this, I choose cauliflower and since I was low on veggies, used some frozen peas I had on hand.
The cheese sauce is from the Chili Cheese Dip recipe and it takes the place of regular cheese here. It's excellent on it's on as a dip, too. You can substitute the homemade enchilada sauce for store-bought, if you prefer, but this is a quick version. The chipotle peppers are very spicy, so be careful. This does have some kick, but not so much that it burns.
You can't really do wrong with this recipe and don't worry how it looks, I blended the cheese sauce and enchilada sauce together on the top.
I'd love to hear your feedback in the comments below for this Enchilada Casserole recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking