Vegan Enchiladas Casserole

5 from 4 votes

Gringo Enchiladas are 'the best'. Mexican food is delicious and these enchiladas are special because they are made with whole wheat flour tortillas.

Course Main Dish

Cuisine Enchiladas, Mexican Style

Prep Time 30

Cook Time 30

Total Time 1

Servings Enchiladas

Calories 286kcal

Author Ginny McMeans

Ingredients

For the sauce:

1 ½ pounds tomatoes - peeled and finely diced
Directions are below on how to peel tomatoes.
2 tablespoons extra virgin olive oil
2 tablespoons flour
2 tablespoons chili powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cups water
8 ounces tomato paste
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt

Enchiladas

12 whole Wheat flour tortillas
8 ounces dairy free cheddar cheese - grated
12 ounces meatless ground beef
14 ounces corn - cut off the cob or from a can

Instructions

Enchilada Sauce -make the sauce first

To peel the tomatoes you flash boil them in water. Bring water to a boil in a large saucepan.
When the water boils dunk in all of the tomatoes and leave for about 1 minute. The skin splits and makes it easy to peel the tomatoes.
Remove the tomatoes and let cool so you can handle them. Take off the skin and cut in half.
Cut out the little stem area and dice. Set aside.

Make the enchilada sauce

In a large saucepan put in the oil and get hot. Add the flour and stir into the oil and cook on low for 2 minutes to get the flour taste out of the sauce.
Add the 2 Tablespoons chili powder and stir in well. Cook for about 2 minutes.
Add the tomato sauce and water and stir well.
Bring to a boil and then turn down to a simmer.
Add the prepared tomatoes and the 5 spices and seasonings.
Heat through and cook for about 20 minutes, crushing down the tomatoes with a potato masher every 5 minutes. Remove from heat and set aside.

Assemble the enchiladas

In a glass casserole dish put a little bit of the sauce in the bottom. No greasing necessary.
Now I make an assembly line for putting the enchiladas together. On the counter, lay out all 12 tortillas so that they overlap just a little.
Sprinkle a little of the vegan ground 'meat' down the center of each tortilla. I divide each ingredient into 12 piles on a large plate for quick assembly.
Hold some of the cheese aside for sprinkling over the top of the rolled enchiladas. Sprinkle a little of the cheddar cheese down the center of each tortilla.
Sprinkle a little of the cheddar cheese down the center of each tortilla. Sprinkle a little corn down the center of each tortilla.
Start to roll up each tortilla by folding the tortilla over on top of the filling and then pulling back a bit to make a tight fit. Then complete the roll.
Lay in your prepared casserole dish at one end. Fill in your dish until it is full. I did three casseroles with 4 tortillas each.
When the casserole or casseroles are full pour the enchilada sauce over the tops, dividing the sauce equally between the dishes. I use a ladle.
Sprinkle the rest of the cheese over the top of the sauce.
Bake at 350 degrees F for 25 minutes.

Notes

IF BAKING NOW:

Put in a preheated oven at 350° and bake for 25 minutes. Serve and enjoy.

At this point you can freeze the casseroles according to my directions in the article at Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of serving - Put in a preheated oven at 350° and bake for 40 minutes. Serve and enjoy.

Nutrition