Avocado Enchilada Casserole

Ingredients

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

Instructions

1. In a large pan, heat up enchilada sauce till bubbling. Lower heat and place first tortilla in the sauce. When you lift the tortilla with a spatula and the edges sag, it's ready to be taken out. It will become mush if left too long.
2. Cover bottom of baking dish with tortillas, then cover with all your veggies, cheese, hearty slices of avocado, olives, cilantro, chopped onion, jalapeno, and anything else your heart desires.
3. Repeat layers of softened tortillas and veggies. Use all of the tortillas and your veggies if room allows.
4. Spread Toffuti cream cheese over all as smoothly as possible and pour any leftover sauce and top. Sprinkle with reserved cheese and a few sliced olives.
5. Place dish in your preheated oven until cheese is melted and dish is warmed through, about 20 - 30 minutes.
6. Garnish with shredded lettuce, sliced olives, chopped tomatoes and slices of avocado.

Serves: 12