Friday, February 5, 2016

Enchilada Casserole

This casserole has just the right amount of spicy, savory, and "cheesy" flavor from the nutritional yeast. It is a super satisfying vegan dish that we really enjoy. It is great leftover, too.

Enchilada Casserole

Filling Ingredients:

1 tsp olive oil
1/2 medium yellow onion, chopped
1 garlic clove, minced

1/2 cup vegetable broth (I use Better Than Bouillon)
1/2 cup nutritional yeast
1/2 cup salsa
1 tsp paprika
1/2 tsp salt
12 oz textured vegetable protein (TVP) - I prefer Boca Crumbles

Filling Directions:

Heat the oil in a non-stick frying pan over medium heat. Add the onion and let it cook down and soften, while stirring occasionally. Then add the garlic and let that heat through for about a minute. Then add the nutritional yeast, salsa, paprika, salt, and the TVP. Stir to combine and let simmer while you prepare the enchilada sauce. You want it to cook down until most of the liquid has evaporated, but the mix is not dried out. Remove from the heat and reserve until you are ready to assemble the enchiladas.

Enchilada Sauce Ingredients:

2 tbsp vegetable oil
2 tbsp flour

2 tbsp chili powder
2 cups cold water

1/2 tsp cumin
1 tsp oregano
1 tsp salt
1 garlic clove, minced
5.5 oz can of V8

Enchilada Sauce Directions:

Heat the vegetable oil in a large non-stick pan over medium heat and add the flour. Stir to combine into a past and it heat through until the flour smells toasty. Add the red chili powder and stir to incorporate into the flour mixture (it will make a thick paste), be careful not to let it burn. Slowly pour the cold water into the pan with the flour, while stirring constantly to break up any clumps. Let it cook down until it thickens into a gravy-like consistently, while stirring frequently. Once it has thickened, add the cumin, oregano, salt, garlic clove, and V8. Stir and let it heat through for a couple minutes more. Lower the heat to warm and stir occaisionally until you are ready to assemble the enchiladas.

Enchilada Ingredients:

12 corn tortillas
Enchilada Filling
Enchilada Sauce
Sliced Black Olives

Enchilada Casserole Directions:

Preheat your oven to 425 degrees. Spray a rectangle baking dish with cooking spray. Take two of the corn tortillas and dip them one at a time into the enchilada sauce. Lay these on the bottom of the baking dish. Spread a thin layer of the filling over the corn tortillas and repeat until all the tortillas and filling have been used. Pour any remaining sauce over the top of the casserole. Cover with foil and bake for 30 minutes until it is heated through.

For 8 servings. Nutritional information from

Nutrition Facts
Serving Size 218 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 18%Vitamin C 14%
Calcium 10%Iron 25%
Nutrition Grade A
* Based on a 2000 calorie diet

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