Chipotle Sofritas Tortilla Casserole
Ingredients
- 1 batch Blender enchilada sauce + a pinch of extra salt and 2-3 chipotle peppers
- 16 ounces 16 ounces tofu
- 1 tablespoon 1 tablespoon oil
- 20 4-inch round corn tortillas, cut into thin strips
- 3 cups 3 cups cheese (I used half crumbled Cotjia cheese and half shredded Mozzarella)
- cilantro, avocado, black beans for serving
- Magic Green Sauce for serving
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Instructions
- Make the enchilada sauce. Place in a saucepan and simmer over low heat while preparing the rest of the ingredients. Make sure to taste and season with salt – you want this sauce to hold a lot of flavor.
- Preheat the oven to 375 degrees. Press the excess moisture from the tofu. Heat the oil in a large skillet and add the tofu to the pan, crumbling it as you pan-fry it so it ends up in small pieces. Add 1-2 cups of sauce to the skillet and simmer for 10-ish minutes, to really get things browned and delicious. Taste / season generously with salt.
- In a greased 9×13 pan, layer the tortillas, tofu, sauce, and cheese (I did three layers, ending with cheese on top). Cover with greased foil and bake for 20-30 minutes until everything is bubbly and delicious. Remove the foil if you want the cheese to get a little browned at the end of the baking time. Serve with black beans and avocado and every other delicious topping you like!
Source
Original recipe: View Original
