Enchilada Casserole
This enchilada casserole has the flavor of Mexican food with the addition of vegetables which make it a great plant-based meal to serve to guests or as a family dinner.
Servings Prep Time
8 servings 30 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
25 minutes
Enchilada-Casserole
Enchilada Casserole
This enchilada casserole has the flavor of Mexican food with the addition of vegetables which make it a great plant-based meal to serve to guests or as a family dinner.
Servings Prep Time
8 servings 30 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
25 minutes
Enchilada-Casserole
Ingredients
  • 1 head cauliflower broken into pieces about 1 1/2 inch
  • 1/2 bag frozen peas
  • 1 small can sliced black olives
  • 12 count corn tortillas Mi Ranchos brand
Cheese Sauce
  • 1 cup raw cashews soaked at least for an hour up to over night. (Substitution: 1 can cannelloni beans)
  • 1 cup unsweetened non-dairy milk (or 1 cup homemade)
  • 2 tsp chili powder
  • 1/4 cup nutritional yeast
  • 1 yellow or orange bell pepper seeded and rough chopped (a roasted pepper works, too)
  • 1 lemon Juice
  • 2 tsp prepared yellow mustard
  • sea salt to taste
  • 1/4 cup yellow onion minced
2 Tb. Taco Seasoning or make your own
  • 1 Tbl chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp smokey paprika
  • 1/4 tsp sea salt , optional
  • 1/4 tsp ground pepper
Enchilada Sauce
  • 1/2 yellow onion chopped
  • 1 28oz can whole tomatoes
  • 3 cloves garlic roughly chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 chilies from a can of chipotle chilies in adobo sauce plus 2 Tbl sauce
Instructions
  1. Spread cauliflower onto a baking sheet sprayed with a little oil. Salt and pepper to taste.
  2. Bake for 20 minutes, then check and toss and put back into the oven for another 5 minutes or so until they are tender. Turn down the oven to 350 degrees. Set cauliflower aside.
Cheese Sauce
  1. Place the soaked, drained cashews, almond milk, nutritional yeast, bell pepper, chili powder, lemon juice, mustard, and taco seasoning in a blender and blend a few minutes until smooth. Set aside.
Enchilada Sauce
  1. Saute onion in a little water until tender, about 5-7 minutes.
  2. Add the garlic, cumin, oregano and saute until fragrant, about a minute.
  3. Puree the onions and garlic along with the chipotle chilies and tomatoes in a food processor and return to pan.
  4. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Assemble
  1. Spray a 9 x 12″ baking dish with a little oil or use parchment paper.
  2. Add about 1/3 cup enchilada sauce to the bottom and spread around.
  3. Top with 4 tortillas. You can break them up to fill the space and/or overlap.
  4. Add 1/2 of the roasted cauliflower and sprinkle on half of the peas and some of the olives.
  5. Top with 1/3 of the cheese sauce, then another layer of tortillas.
  6. Repeat one more time, enchilada sauce, cauliflower, peas, olives, cheese sauce and top with a final layer of tortillas, then enchilada sauce and cheese sauce.
  7. Bake in a 350 degree oven for 20-25 minutes until all is heated through.
  8. Top with vegan sour cream, avocado and a little cilantro.

This recipe was printed from plantbasedcooking.com