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This is easy & delicious. I used all vegan ingredients except for the 2 cups of cheddar that I topped this with. You can use vegan cheddar & make this 100% vegan. The bulk of the casserole is cauliflower & zucchini so it is lighter than your average casserole & likely a good way to get the kids to eat some veggies.
Cauliflower, Zucchini & Chicken Green Enchilada Casserole (Vegan or Vegetarian)
Serves 4 as an entree – more as a side
9-12 oz vegan chicken (I always use Beyond Meat because it is just the best on the market) – shredded or cubed
1 head cauliflower – cut into florets
3 zucchini – cut into 1/4″ slices
1 cup (8 ounces) vegan mozzarella (or other mild, white cheese – Field Roast’s Chao is amazing)
1/2 cup (4 ounces) vegan cream cheese
1/3 cup vegan sour cream
3 large flour tortillas
3 cups green enchilada sauce (the higher the quality the better)
2 cups grated vegan cheddar (I used real cheddar but vegan is great, too) – or any other grated cheese you like (mozzarella or pepper jack – etc)
Cilantro as garnish
Heat the oven to 375.
Boil the cauliflower until just tender. Add the zucchini slices & submerge them for a minute & then drain the lot & set aside.
Warm ONE CUP (only one cup – reserve the rest) of the enchilada sauce & add the mozzarella, cream cheese & sour cream & cook – stirring – until it blends into a creamy sauce. Season with S&P.
Stir in the veggies & the chicken.
Pour the mixture into a casserole pan treated with cooking spray. Quarter one of the tortillas & place the 4 pieces in the corners & then add the other two whole – as below.
Add an additional ONE CUP of the enchilada sauce (reserving the final cup for later) & top with grated cheddar and bake for about 30 minutes or until it looks done to you. Vegan cheese might not melt & brown the way the real cheddar did – so – be careful not to burn your dish – if you went 100% vegan. Warm the remaining enchilada sauce. When the dish is done – let it rest at least ten minutes. Serve & top with warmed enchilada sauce & cilantro.