This recipe is a major hit with my friends and family. Not only is it delicious, but it is also very nutrient rich! To make an even healthier version of this recipe, make without daiya cheese.
Kale & Mushroom Casserole
Ingredients
- 2 heads kale
- 1 cup mushrooms chopped
- 1 red onion diced
- 1 block extra firm tofu
- 4 garlic cloves minced
- 2 tsp chili powder
- 1 cup green chilies chopped
- 12 corn tortillas
- 2 cups daiya cheese shreds
- 2 cans red enchilada sauce 15 oz
Instructions
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Preheat oven to 350° F.
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In sauté pan, add a splash of water followed by the red onion, garlic, & chili powder. Cook for 2 minutes.
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Stir in mushrooms & kale. Let veggies cook for 6-8 minutes.
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Stir in tofu & 1/4 of the enchilada sauce. Add salt to taste if desired. Sauté for 5 more minutes.
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Lightly coat the bottom of your baking dish with 1/4 enchilada sauce. Then layer with 6 tortillas- spread out evenly. Use half of the veggie mix to layer over tortillas. Top with 1/2 cup daiya cheese. REPEAT THIS STEP ONE MORE TIME.
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Place in over and bake for 50 minutes.
Thank you all for checking this recipe out! I would love to hear your feedback. HAPPY COOKING!
Check out my tortilla layered mexican casserole!
