Enchilada Casserole

Ever since I came up with this delicious enchilada casserole it has quickly become a favorite in our house. It’s super easy and incredibly delicious.  Restaurant worthy, if I do say so myself 🙂

Ingredients:
1 14 oz. can diced fire roasted tomatoes with green chilis
1 8 oz. can Tomato Sauce
1 Red Bell Pepper
1 Package Upton’s Natural Chroizo Seitan
1 Tbsp. Chili Powder
1 Tbsp. Coriander
1 Tbsp. Cumin
1 Onion, chopped
2 Cloves garlic, minced
1 Jalapeño, stemmed, seeded and minced
2 Tbsp. Adobo Sauce
1 Tbsp. Olive Oil
1 1/2 Cup Cheddar Cheese, shredded
3/4 Cup Vegetable broth
3 Ezekiel 4:9 Tortillas
Salt and Pepper to taste
Guacamole & Sour Cream for toppings

Directions:

1. Preheat the oven to 400^o
2. For the sauce: Heat the olive oil in a skillet over medium heat. Cook the onion and bell pepper until soft. Add the garlic and jalapeño to the pan and sauté until fragrant.
3. Stir in the chili powder, coriander and cumin, coating the onion mixture. Stir in the tomatoes, tomato sauce and adobo sauce to the vegetable mixture. Add the vegetable broth a little at a time to thin the sauce out. Add the seitan, salt, pepper and cook the sauce for 10 minutes or until boiling.
4. Coat the bottom of a casserole dish with a thin layer of sauce. Place one tortilla on top of the sauce and layer with another layer of sauce and a sprinkling of cheese. Continue this process until you have used all the tortillas.
5. Place the casserole dish on a lined baking sheet and loosely cover the casserole dish with tin foil and bake for 20 to 25 minutes until the cheese is melted.
6. Let the casserole cool for 5 minutes. Cut and serve with guacamole and sour cream.

If you choose to substitute meat for seitan, I would add it with spice mixture. This way you can cook the meat and it will have time to absorb all the yummy spices.

Tags: adobo sauce, Seitan, tortillas