Now you all are going to think I have an obsession with enchiladas. Maybe its just the fact that we are in the middle of a 100+ degree heat wave and I need something to eat with my margaritas. Whatever reason, I've been making enchiladas. This recipe is for green enchiladas, which my husband said he liked best. They came out a bit spicy for two of my kids but were the easiest thing in the world to make. Once again, I made these like a casserole instead of rolling each one. If my kids think it is supposed to come out as a perfect roll and it doesn't trouble ensues. Its not worth the drama to me, so I make a casserole and everyone gets a square. This is another great back to school pantry dinner.
Sorry for no picture! They got eaten before I remembered to take one!
Groovy Green Enchiladas
1 package of 12 corn tortillas
2 Field Roast apple sage sausages, diced (any veggie sausage would work but I happen to love the Field Roast brand. I bet their chipotle sausages would be really good in this too)
1 shallot, diced
1 T olive oil
1/2 package of Daiya cheddar cheese
1/2 C vegan sour cream
1 jar tomatillo salsa
Heat the oil in a skillet, add shallots and saute, then add sausage and cook until browned.
In a glass 8x8 baking dish pour 2 T of the salsa.
Spread 4 tortillas with 1/4 C of the sour cream.
Place the tortillas in the dish on top of the salsa so that they cover the bottom of the dish. Spread 1/2 of the sausage mixture on top and sprinkle with 1/3 of the cheese.
Sprinkle 1 T of salsa over all.
Make another layer of tortillas spread with sour cream, followed by sausage mixture, then cheese then another tablespoon of salsa.
Follow with 4 more tortillas, pour remaining salsa over the top, letting it fall down inside the dish. Top with the last 1/3 of the cheese.
Bake at 400 degrees for about 20 minutes, until the cheese is melted and the sauce is bubbling.
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