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Vegetarian Green Chile Chicken Enchiladas

Web Dominatrix
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients
  

  • 18 corn tortillas
  • 3 cups green chile sauce
  • 1 package tofu
  • 4 cups vegetarian "chicken" broth
  • 3 cups extra sharp cheddar cheese or as much as you want
  • 1 sweet onion large, chopped
  • chopped iceberg lettuce
  • chopped tomatoes

Instructions
 

  • Dry and chop the tofu into small squares. Pan fry dry over medium heat until golden brown.
  • Add in 1.5 cups of the not chicken broth and cook until the tofu absorbs the broth. Remove from heat.
  • Spray your 9x11 glass casserole dish with non-stick cooking spray.
  • Dip each corn tortilla in green chile sauce, and line the bottom of the glass casserole dish.
  • Sprinkle with chopped onion, cheese, tofu, and green chile. You can add more or less cheese or chile based on personal preference/veganness.
  • Repeat layering until dish is full. Top with an additional layer of cheese.
  • Take remaining not chicken broth and pour over the top of the casserole dish. Wrap with foil and stick in the oven on 375 and bake until cooked through. Apx. 30 minutes.
  • Let rest for 10 minutes before cutting and serving. Garnish with chopped iceberg lettuce and tomatoes when serving.