Cauliflower, Zucchini & Chicken Green Enchilada Casserole (Vegan or Vegetarian)

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All Photos © Christine Elise McCarthy 2016

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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

INGREDIENTS

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)

S&P

Cilantro as garnish

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DIRECTIONS

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.

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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.

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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.

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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.

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