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Enchilada Casserole

What you need: 

1 lb. firm regular tofu
1 small onion, chopped
1 clove garlic, pressed
1 tablespoon oil
1 16-oz can diced tomatoes
1 teaspoon salt for sauce, 1/2 teaspoon salt for filling
1 teaspoon cumin
1 4-oz can chopped green chili peppers (or fresh)
1 16-oz can enchilada sauce (I prefer Hatch 5 roasted red pepper, but it might be
discontinued)
1 16-oz can kidney beans, rinsed
2 teaspoon chili powder
12 corn tortillas
chopped scallions to garnish

What you do: 

This recipe was veganized and simplified from Cook with Tofu.
In a large sauce pan saute onion and garlic in oil until tender. Add tomato, salt, cumin, half the can of green chili, and the enchilada sauce. Simmer while preparing the filling. To prepare filling, pat dry the tofu, squeezing out excess liquid. Set tofu aside to drain. In a large bowl mash the rinsed kidney beans until they are mostly white. Mash in the tofu until well combined. Add the remaining chili peppers, chili powder, and 1/2 teaspoon salt.
Cover the bottom of a 9 X 13-inch baking pan with one-third of the sauce. Place a layer of tortillas on the sauce, ripping some in half to make a flat layer. Cover the tortillas with a flat 1/2-inch layer of filling. Top with sauce. Repeat to create another layer of tortillas, filling, and sauce. For the last layer top with tortillas and coat with the remaining sauce. Bake at 350 degrees F for 25-30 minutes until the sauce is bubbly. Top with chopped scallions for garnish.
Substitute fresh roasted tomatoes and chilis when available.

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This recipe turned out great! My husband actually said, "That was delicious," after he finished his first helping. He rarely comments on my cooking like that!  :o

However, I did make a couple variations:
Added an extra clove of garlic and used a bit more onion (about half a large, white onion)
Left off the last layer of tortillas and ended up with the last portion of sauce on top of the filling so only 8 tortillas were used.
We're not vegan so I added about 2 ounces of shredded low-fat cheddar cheese on top
(though this would have been awesome without the cheese).

What amazed me most is that when I added up the calories, it ended up being less than 300 calories per serving (the corn tortillas I used were 50 calories each, very low fat). It came out to about 6 servings so we have leftovers! Yum!

Thanks for this recipe...I'm going to keep it in mind next time we get the urge for Mexican food.

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