Wednesday, April 6, 2011


"Rowwrrrgurgggg"  Was that your stomach?  Hungry for some Green Chili Enchila'zagna*? Good, because here comes the recipe. 'Just so happens it's VEGAN too:-)  Try it on your non-veg compatriots - it's so rich and satisfying they won't notice the absence of cheese or meat, promise!

I'm Cherie of Jag & Nevie here on (the MARVELOUS) EtsyVeg Marketplace, and I'm a "use-whatcha-got" cook, so you'll notice the vegetable selection is open to whatever you have in the fridge...  Go for it, kids!

* "Enchila'zagna" because it is made from enchilada ingredients and layered like a lasagna.  Corny, I know, and yes the pun's intended;->


2 - 12 oz. cans Green Enchilada Sauce (you may not use all of 2nd can – save it to pour on re-fried beans!)
1 sm. Can (6 oz) Green Chilies diced*
1 Block Firm Tofu
1-2 Onions, chopped
3-5 Cloves Garlic, minced
1t. Cumin, ground
1t.  Oregano, dried
I c. White Cabbage, Bok Choy (incl. leaves), or Yellow Squash, chopped fine
Nutritional Yeast
(optional) Vegan Cheese – any flavor you like (shredded, sliced)
10-12 Yellow Corn Tortillas

Saute pan:
Heat 1T. coconut or canola oil and sauté the onions, garlic and chopped vegetable(s) until soft.  Crumble in the tofu; add green chilies and seasonings and heat through.

In a 8x10” or 9x13” pan:
Spread thin layer of Enchilada sauce.  Place a layer of tortillas, tearing some roughly in half to fill most of the gaps (don’t worry about spaces too much). 
Lightly cover with layer of tofu/veg mix.  Sprinkle with Nutritional yeast and vegan cheese if using (you can even use slices).  Cover with tortillas again. Add a thin layer of enchilada sauce and repeat layers until all of your filling is used up.  This is usually 2-3 layers. 
The top layer should be tortillas with plenty of Enchilada sauce to cover them; spread it around w/ a spatula so they have plenty to absorb otherwise they will be too crunchy or crispy.  Sprinkle Nutritional yeast lightly on top and BAKE.

Bake: approximately 34-45 min. on 350*.  Check at 35 min. and see if the tortillas look saturated and the top is starting to turn golden.
If it looks a little bit soupy, leave it 5 min. longer.  It does “thicken up” after it sits awhile.  Try the recipe before you serve to guests and get your liquid/tortilla ratio perfected;-)  Even better made the day before you serve it.

*Depending on how generous your Hispanic foods section is – you may find a tomato/green chili canned combo and that is delicious too.  You may want to double this quantity if you really like the chilies!
Hope you like it.  I have dreams about it:-)  Cheers!  eat GREEN, buy GREEN, be WELL, Cherie


Heather said...

Oh yes, that was my stomach! Sorry about that. ;) MMMM this looks divine! Thank you so much for sharing!

Veganosaurus said...

YUM!!! Looks so hearty!!

SSheilah said...

Just put this in the oven - can't wait to see how it turns out! Thanks fo sharing.