Avocado Enchilada Casserole

Published September 2013


1 28 oz. can red enchilada sauce
12 corn tortillas
2 large, ripe avocados, sliced
     (reserve some for garnish)
1 onion, finely diced
Finely diced jalapeno to taste
1 small can sliced black olives
     (reserve some for top)
3/4 c chopped fresh cilantro
8 oz Toffuti cream cheese, softened
1/2 - 1 c other veggies
    (green onions, corn, etc.)
8 oz. shredded vegan cheese
     (reserve some for top)


Heat enchilada sauce till bubbling. Lower heat and place one tortilla at a time in the sauce for about 30 seconds to soften. Cover the bottom of baking dish with tortillas, then add first layer of veggies, cheese and hearty slices of avocado. Repeat layers of softened tortillas and veggies ending with tortillas. Spread Toffuti cream cheese over top, then any leftover sauce on top of that. Sprinkle with reserved cheese and olives. Place dish in preheated oven for 20-30 min. until cheese is melted and dish is warmed through. Garnish with shredded lettuce, sliced olives, chopped tomatoes and avocado. Serves: 12
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