Vegan Chick'n Enchilada Breakfast Casserole
Author -Yields: 6 servings
Ingredients
- 1 batch 5-Ingredient Vegan Soy Curl Chicken Strips
- 5 ounces baby spinach (substitute chopped leafy greens of choice, or frozen and chopped leafy greens of choice)
- 12-15 6-inch corn or flour tortillas (12 fit my casserole dish perfectly; you may wish to have a few extra on hand)
- 2 15-ounce cans or jars of red enchilada sauce (substitute 3 heaping cups of homemade enchilada sauce)
- 1 1/2 cups cashew cream (substitute 1 heaping cup shredded vegan cheese of choice)
- chopped fresh avocado and cilantro leaves/stems, for topping
Instructions
- Preheat your oven to 375°F / 190°C. Lightly oil the bottom of a 9 x 13 inch baking dish. Pour one can (1 1/2 cups) of enchilada sauce into a large, deep skillet. Bring to a simmer over medium low heat. Add the prepared soy curl chicken strips and the baby spinach. Heat and stir until the spinach has wilted.
- Pour 1/2 cup of enchilada sauce (from your remaining can) onto the bottom of the casserole dish and spread it around into a thin layer. Layer 4 tortillas over it (for my dish, I could layer three in a row and then cut an additional fourth in half and used it to cover space at the sides). Layer 1/2 of the chick'n/spinach mixture over the tortillas. Top with 1/2 cup enchilada sauce and drizzle with 1/2 cup cashew cream. Cover this layer with another 4 tortillas, the remaining chick'n/spinach mixture, another 1/2 cup sauce, and 1/2 cup cashew cream. Top with 4 more tortillas, then pour about 3/4 cup sauce on top of these, spreading the sauce evenly to cover the casserole.
- Transfer the dish to the oven and bake for 30-35 minutes, or until the top is darkening and the sauce is bubbling.
- When the casserole has cooled for about 10 minutes, you can top it with chopped avocado and fresh chopped cilantro. Cut into 6 pieces and serve!
Notes
In place of the chick'n style soy curls in the recipe, you can use 20-25 ounces of your favorite seitan or jackfruit!