Chipotle Sofritas Tortilla Casserole

• Vegetarian

• Produce

  • 1 Cilantro

• Refrigerated

  • 16 oz Tofu

• Condiments

  • 1 Magic green sauce

• Oils & Vinegars

  • 1 tbsp Oil

• Bread & Baked Goods

  • 20 4-inch round corn tortillas, round

• Dairy

  • 3 cups Cheese

• Prepared

  • 1 batch Blender enchilada sauce

Found on pinchofyum.com

Description

Ingredients

• 1 batch Blender enchilada sauce + a pinch of extra salt and 2-3 chipotle peppers
• 16 ounces tofu
• 1 tablespoon oil
• 20 4-inch round corn tortillas, cut into thin strips
• 3 cups cheese (I used half crumbled Cotjia cheese and half shredded Mozzarella)
• cilantro, avocado, black beans for serving
• Magic Green Sauce for serving

Directions

• 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 9x13 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!