VEGETARIAN GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This is a very easy recipe to make and a proven crowd-pleaser. Even meat-eaters love it! Stacking the tortillas saves time and is less messy. Don't let the prep time scare you, that includes the time to roast the peppers. *To roast your poblano peppers, place them on a baking sheet in the oven at 400 degrees for about 20 - 30 minutes, turning over half-way through, until the skin is blistered and black all over. Place the peppers in a glass bowl and cover with plastic wrap to steam. Once cooled, remove the skin, stems and seeds. Chop up the roasted peppers and they're ready to use.
Provided by Cari Aiken @CariAnn
Categories Casseroles
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees
- Heat olive oil in large non-stick skillet over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until tender.
- Add meatless chick'n strips and diced tomatoes. Cook until heated through, about 5 minutes.
- Add vegetable broth, soy milk, oregano, nutritional yeast, garlic cube, bouillon cube, salt and pepper. Bring to a simmer and let thicken. Stir in diced poblano peppers and remove from heat.
- In an 11 x 9 glass casserole dish, place a couple spoonfuls of enchilada sauce and spread across the bottom to keep bottom tortillas from burning. Place 6 corn tortillas to cover bottom of casserole, overlapping slightly. Spread 1/2 of filling across the tortillas. Spread a couple tablespoons of enchilada sauce across the filling. Repeat layer. Top with last layer of 6 corn tortillas. Pour remaining enchilada sauce over the top of the casserole, being sure to spread into each corner and along the sides so it oozes down the sides of the casserole. Top with shredded cheese.
- Place casserole in oven and cook until cheese is melted and browning slightly, about 35 minutes. Remove from oven and let sit for 5 - 10 minutes. Serve. Top with shredded lettuce, diced tomatoes, sour cream and/or guacamole, and serve with Spanish rice and pinto beans.
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