Here’s the gist: After you make the sauce—a mix of broiled onions and garlic, canned tomatoes, and chipotles in adobo that simmers for 7 minutes—you layer it lasagna-style with tortillas, cheese, chicken, scallions, and cilantro. Twenty-five minutes in the oven, and it’s done. That’s it! There’s no frying of the tortillas, no dipping of the tortillas in sauce, no stuffing and rolling—there’s nothing that might keep you from making enchiladas as often as you would like. Once you make enchiladas lasagna-style, it’s hard to go back. Here you get all the same goodness — tortillas layered with sauce, cheese, meat, and vegetables — without the hassle the traditional preparation demands. This recipe is endlessly adaptable to your tastes and preferences. I love it with kale and mushrooms, too. PS: Vegetarian Tortilla Casserole PPS: Vegetarian Bean and Cheese Enchiladas Sauce ingredients: The sauce starts by broiling onions and garlic for 3 to 4 minutes: Then you simmer them with canned tomatoes and chipotles in adobo sauce: After 7 minutes of simmering, it looks like this: And is ready to be puréed: This sauce is so good. Very spicy. It’s great with kale and mushrooms, too. Poach a few chicken breasts as the sauce simmers, then shred them: Time to asssemble! Ready for the oven! 25 minutes later, dinner is served! 5 from 3 reviews Notes:
Tortillas: I am partial to tortillas made with a mix of flour and corn. Whole Foods Market and Trader Joe’s both sell tortillas made with this blend, but use whatever you like. If you prefer all corn, use all corn. If you prefer flour, use all flour. Heat level can be amped up by adding a tablespoon of the chipotle in adobo sauce. If you are sensitive to heat, I wouldn’t use more than 1 chipotle in adobo. If you don’t want to poach chicken breasts, you could use rotisserie chicken, which is what the original recipe calls for. A nice vegetarian option: sautéed kale and mushroom.
