Sunday, December 19, 2010

Poblano Enchilada Casserole

A few weeks ago a childhood friend posted a recipe for an enchilada casserole made with chicken and lots of other non vegan ingredients.  The basic premise of the casserole was quite appealing and immediately I knew I was going to do a vegan version. So after mulling it around in my head for a few days I came up with this recipe.  I believe it maintains the integrity of the original but healthier and totally plant based. This certainly does not lack for flavor and honestly believe that even meat eaters would not miss the chicken in this dish.. Thanks Denise, for getting me thinking and giving me a new 'regular rotation' recipe.

One thing I do feel obligated to mention. When working with jalapeno peppers please be very careful not to touch your eyes before thoroughly washing your hands!

Poblano Enchilada Casserole

6 poblano peppers chopped
2 large jalapeno peppers chopped
1/4 large red onion minced
2 cloves garlic minced
3 tbsp olive oil
8 oz tofu drained and cubed
8 oz sliced cremini mushrooms
1/2 cup chopped cilantro
2 cups non dairy milk (I used So Delicious unsweetened coconut)
1 lime halved
1/4 cup Earth Balance Vegan Buttery Spread
1/4 cup flour
2 tbsp vegan sour cream
12 corn tortillas
1 cup  Daiya Mozzarella Shreds
1 cup Daiya Cheddar Shreds\
Salt and pepper to taste

Preheat oven to 350 degrees.  In a large pan saute peppers, onions and garlic over medium heat until soft. Squeeze the juice from half the lime into the pepper mixture. Season with salt and pepper. Add add tofu. and continue to cook until tofu is warmed through.

In a separate pan melt Earth Balance over low heat. Gradually stir in the non dairy milk and flour whisking until smooth.  Add the sour cream, mushrooms, cilantro and the juice of the other lime half. and cook until sauce is nicely thickened and mushrooms are tender. Season with salt and pepper.

In a 9x13 pan place six of the corn tortillas (this may vary depending on the size of the tortillas you use; there should be a single layer of tortillas).  Cover with half of the pepper and tofu mixture. Layer with half cup each of the mozzarella and cheddar shreds. Place the rest of the tortillas on top of the 'cheese'. Add the rest of the pepper and tofu mixture on top of the second tortilla layer and pour the mushroom sauce over the top. Finish with the rest of the mozzarella and cheddar shreds.

Cook at 350 degrees for 25 minutes or until cheese is melted and the sauce bubbly.


  1. If I do say so myself it was awesome! And lots of leftovers for lunches this week!

  2. Hi Lee! I have made the mistake of touching my finger to my eye after handling jalapeños, and it is no fun at all! Check out this nifty pepper shark tool I got recently. It makes working with peppers a lot less dangerous for foolhardy cooks like me:

    So Delicious Coconut Milk Beverages have taken my cooking to a whole new level of deliciousness! I am enjoying all of your recipes that use it, and I cannot wait to try this one. It sounds and looks amazing.

  3. Gail that is the coolest little gadget and I am going to order one right now!

    I also love to cook with So Delicious Coconut Milk. I have never been a fan of milk of any kind for drinking and still am not, but for cooking I love this stuff. I just don't care for the flavor of the other non dairy milks as they have a sweetness that is not appealing to me. This stuff is great.

    Thanks for the tip on the pepper shark! I love kitchen gadgets!