Green Chile Enchilada Casserole
This vegan Green Chile Enchilada Casserole is made with a dairy-free sour cream sauce, lots of veggies, soyrizo, beans and flour tortillas!
Equipment
- baking dish
Ingredients
- 12 ounces broth I used vegan chicken broth
- 1 4-ounce can green chiles
- 12 ounces vegan sour cream I got mine at Trader Joe's
- 2 tablespoons vegan cream cheese I used Kite Hill
- 2 tablespoons oil
- 2 bell peppers diced
- 1 yellow onion diced
- 1 packet taco seasoning
- 6 ounces soyrizo crumbled
- 1 tablespoon chipotles in adobo optional
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can refried beans
- 4 8-inch flour tortillas cut in triangles
- avocado, green onion, cilantro, vegan yogurt, lime wedges optional toppings
Instructions
- Preheat the oven to 400 degrees.
- Add the broth, green chiles, sour cream and cream cheese to a pan. Bring to a bowl, lower heat and simmer for 5 minutes, whisking until smooth. Remove from the heat and set aside.
- Heat the oil in a skillet over medium heat. Add the bell peppers, onion and taco seasoning. Cook down for 2 minutes. Add the soyrizo & chipotle and cook for 3 minutes. Add the black beans and pour in 1 cup of the sour cream sauce. Cook until the sauce is absorbed.
- To assemble, add 1 cup of sour cream sauce to the bottom of a baking dish. Add a layer of tortillas and top with 1/2 of the refried beans, 1/2 of the veggies and 1 cup of sour cream sauce. Repeat with another layer of tortillas, refried beans, veggies and sauce. For the final layer add the rest of the tortillas and pour over the rest of the sour cream sauce.
- Cover and place in the oven for 20 minutes. Remove the foil and cook for another 20 minutes. Remove from the oven and allow to rest for 10 minutes.
- Top with any of the optional toppings and spoon onto plates.
Video
Notes
- For GF sub corn tortillas.
- Be sure to check the label of the refried beans to make sure they are vegan. If the beans are too thick add them to a bowl with a little bit of water so they are easier to spread.
- I used a 2.5 quart baking dish, but a 9x13 rectangle baking dish will work too.
- This does have more of a "soupy" texture when you serve it. If you want it to be firmer, cut the broth down to a 1/2 cup and reduce the amount of sour cream sauce you add to each layer. You can also sub the vegan sour cream with vegan cream cheese.
Nutrition
Calories: 510kcal | Carbohydrates: 63g | Protein: 17g | Fat: 23g