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Entrée

Enchilada Casserole​

Enchilada Casserole​

Enchilada Casserole​

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  • cooktimeCooking time20 min
  • preparation timePrep time20 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 6
lunch
Entrée
American
For topping:
  1. Preheat the oven to 350ºF.
  2. Heat butter in a large nonstick skillet over medium heat. Add the vegan chicken breasts and sauté for 5 minutes on each side. Remove and set aside.
  3. Add onion and jalapeños to the pan; cook until onion is translucent, about 5 minutes. Stir in the cream cheese and cook until melted.
  4. Stir in garlic powder, paprika, chili powder and cumin. Cut the chicken into cubes and stir in to the pan. Add in the enchilada sauce and half of the Violife grated. Remove from heat.
  5. Lay tortillas on a work surface, spoon the vegan chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Corby Jack.
  6. Roll up tortillas, place in the baking dish, seam-sides down. Sprinkle the remaining Violife on top.
  7. Bake in the preheated oven until filling is hot and bubbly and Violife has melted, about 20 minutes.
  8. To serve, top with dollops of sour cream, tomato, avocado and olives. Garnish with coriander leaves and serve.
Violife 100% Dairy Free

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