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:
- Preheat the oven to 400o
- 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.
- 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.
- 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.
- 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.
- 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.
Sweet Suie 