Vegetarian Enchilada Casserole

If you read my blog a lot, you know about my love affair with enchiladas.  Vegetarian, meat, breakfast, homemade sauce, canned sauce, green sauce, avocado sauce... they're all delicious to me.  This recipe is actually a lot like my crockpot enchiladas, but in an even easier way.  Just cook a package of boca soy crumbles with some enchilada sauce and layer up tortillas in a pan with some cheese.  Delicious! 

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

Ingredients:
2 15 oz. red enchilada sauce cans
12 oz. frozen soy crumbles (I used Boca brand)
4 oz. frozen corn
1 tablespoon vegetable oil
20 4-inch round corn tortillas, cut into thin strips
2 cups cheese
Salt and pepper, to taste
Optional toppings: avocado, sour cream, tomatoes, cilantro

Preparation:
Preheat the oven to 375 degrees.
Heat the oil in a large skillet and add the crumbles to the pan.
Add 1 can of sauce to the skillet and simmer for about 5 minutes minutes.
Add corn and simmer for about 5 more minutes.
Taste and season with salt and pepper.
In a greased 9x13 pan, spread a thin layer of sauce on the bottom.
Layer the tortillas, crumbles and corn mixture, sauce, and cheese (I did three layers, ending with cheese on top).
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is slightly browned.
Add any toppings you like.
Enjoy!

Recipe adapted from Pinch of Yum