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Made this tonight. Absolutely delish!! Halved the recipe coz it’s just hubby and I but I wish I had done the full recipe for lots more leftovers!!
Anisha
Chipotle Sofritas Tortilla Casserole = stringy cheese and soft corn tortillas and saucy tofu, oh my. ♡
This is the most delicious basic food of my dreams.
–> Remember how I am a food blogger and then I did a snap story about how I eat frozen foods sometimes?
Are you mad about it? Or are you thinking that you might need to try some Amy’s Organic Tortilla Casserole, too? Please tell me you’ve had it. I feel like you have because we generally land on the same page with these things.
*MOST* frozen food is neither good-tasting or good for you, so let’s just get that out of the way right from the start. I get it, I know. I’ve tried a few new brands lately that were so bad that I had to just throw the food straight in the garbage, which hurts my heart in a big way, but wow. Some of this stuff is scary-gross.
But for the stuff that DOES taste good and IS actually decently good for you all things considered, I think you know how it goes. These meals become a complete go-to when the going gets rough. “Going gets rough” can be defined as coming home from 10 days abroad to an almost-empty fridge (hiii my life right now) or it can mean that life is life and the Bachelor is on and the actual food that you bought to actually make an actual recipe – IT’S ALL JUST TOO MUCH RIGHT NOW, MAN.
I think you get it. Sometimes it just becomes necessary to have your food (for example, Chipotle Sofritas Tortilla Casserole) already made, already delicious, ready to love you right where you are. On the couch. In your sweats.
I do have a life, tho.
Let’s talk about something redeeming, like the fact that this is a take on one of my favorite frozen meals (Amy’s Organic Tortilla Casserole!!!) but homemade. Winning! Winning big time. This is real, feel-good, easy HOMEMADE frozen food. I mean, you don’t have to freeze it, but WHY WOULDN’T YOU?
I stuck this in the freezer before we boarded a plane to the Philippines for ten days, and guess what? We got home yesterday and I walked into the kitchen, reached into the freezer, pulled this little guy right out, and popped it in the fridge to thaw. So with little to no groceries and zero work on my part, we get to eat nutritious, cozy HOMEMADE food even when we’re bone-tired from 30+ hours of travel. Life is just beautiful sometimes, isn’t it?
You can add or subtract things from this as you like – I like to have it with the usual suspects, including but not limited to a side of black beans and a few slices (or five hundred) of avocado on top. If I were feeling really on top of my game, I would absolutely make Magic Green Sauce for topping. I mean, literal goosebumps right now. That spicy-cool combo is MIND BLOWING.
Fiery enchilada sauce, chipotle sofritas tofu, piles of soft corn tortilla strips, and our one and only CHEESE. Seriously, though. You need to get going.
Chipotle Sofritas Tortilla Casserole
- Total Time: 55 minutes
- Yield: 8–10 1x
Description
Chipotle Sofritas Tortilla Casserole – easy recipe made from scratch that makes a perfect freezer meal! sofritas tofu, chipotle enchilada sauce, corn tortillas, and cheese FOR THE WIN! vegetarian.
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
Instructions
- 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 9×13 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!
Notes
This freezes really well! Make everything as directed and then pop it in the freezer before baking (and then thaw and bake as directed when you’re ready to eat it).
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Cuisine: Mexican-Inspired
Keywords: sofritas casserole, tortilla casserole, chipotle sofritas
One More Thing!
This recipe is part of our cozy casserole recipes. Check it out!
Loved this recipe! The addition of the Sofritas to the traditional tortilla casserole was a game-changer. My family devoured it in no time
Yum! Made this the other day and still enjoying the leftovers. I think it would have been delicious as written, but I also added in a can of black beans and some sauteed veggies (onion, red pepper, zucchini) as other comments suggested and I liked those additions for more texture. Also, my corn tortillas were larger (about 6 inches) so I only used about 12. Definitely follow the instructions to taste along the way and season well for optimal flavour – I added some smoked sea salt to the tofu which worked well!
This is so good! I absolutely love this casserole and you can hardly even tell that there is tofu in it instead of chicken. I definitely recommend!
Glad you enjoyed this casserole, Rianne!
Yasssss!!! Made this tonight, exactly as written (including magic green sauce) and it was amazing!!! My boyfriend is the most meaty and potatoey of all the meat and potato obsessed red blooded American men and he REFUSES to eat tofu, saying it’s disgusting. So obviously I didn’t tell him this contained tofu until after he’d polished off a giant piece and asked for seconds. He was shocked but still asked me to package up the leftovers for his lunch tomorrow.
Oh. And the magic green sauce. Yes it does live up to the hype. It’s amazing!!! I’m going to be putting this on everything.
Thank you so much for these recipes that are all going into my regular rotation. So happy I can now make at least one tofu meal that my boyfriend will not just eat but love!
Yum! I split this into 2 casserole dishes and gave half to some friends. None of us have ever eaten tofu much before but everyone loved it, including my friend’s kids and my meat loving husband. Most definitely making again.
When you say add chipotles to enchilada sauce are they canned, raw,?? Thanks! I’m looking forward to trying the recipe.
My family loved this (4yo and 2yo). We added sweet potatoes and red peppers to the tofu layer and used vegan Daiya instead (about 1.5cups). I also had to hold back on the chipotle otherwise it’s too spicy for my kids. Will certainly make this again and try freezing it.
Glad to hear that, Katie! Sounds amazing!
How do you cook and serve your black beans?
We typically just heat up some canned beans!
Hi! I wanted to make this for dinner tonight. I’ve made a new recipe every night from your blog the last couple of nights! I’m unsure what type of tofu to use. Can you let me know?
We’d use extra firm!
Made this tonight. Absolutely delish!! Halved the recipe coz it’s just hubby and I but I wish I had done the full recipe for lots more leftovers!!
I discovered your blog today and I love it. The recipe sounds yummy. Please post the nutritional info. Thanks!
I have been searching high and low for a plate like yours…where did you find it?! 🙂 So cute!
I believe it’s from Speck and Stone! 🙂
I’m planning on making this dish tonight and I have raw corn tortillas. I’m wondering if I should pre-cook them before putting it all in the oven? Thanks!
Hi Sarah! Do you mean soft corn tortillas? If so, no need to bake – they just get put right in!
Made this last night with silken tofu, and I’m wishing we had used extra-firm. Even with black beans layered into the dish, there was still not much texture besides “mush”. But it was delicious mush, especially with the green sauce! Will probably add 2 cans of black beans and some chopped zucchini to the FIRM tofu next time… and definitely serve with chips for crunch!
LOVED this! Making it again this week. I am addicted! So easy and so good.
This was so good and so easy! I couldn’t believe how quickly that homemade enchilada sauce was to make and it tasted just as good as any jar I’ve bought in the past. Went half Cotija/half Mozzarella and it was the perfect blend of both cheeses. Luckily had extra Magic Green Sauce left from your cauliflower burgers last week, so it all worked out perfectly 🙂
Looks fantastic – just love your photography!
Rxx
http://www.peppermintdolly.com
The name sounds so good, and I can’t wait to try it. It looks like a easy to cook recipe. I will try to making this lip-smacking dish as soon as possible.
What a great dish for a large gathering. I also see my sisters enjoying this dish for their families- something they can freeze and pull out on a hectic evening.
YUM – this looks delicious, and I love any excuse to use tofu. Saving this for later!
Thanks Josh! Hope you like it!
Sooo, this is the first recipe of yours I’ve ever made. First, I was like what the f@#$ is Magic Green Sauce? But then I read the ingredients of said Magic Green Sauce and I was like, yeah I’m gonna have to make that. I’m very glad I did. Second, this was the first time I have ever made my own enchilada sauce and I don’t think I’ll be going back to that canned crap – because holy hell.. amazing & easy. I’m definitely a meat eater, I don’t really have a problem with tofu though in the right context. To anyone else questioning the tofu thing (even if you’re worried about children), let me say, this is the perfect dish for tofu. The tofu takes on the flavors of the sauce so well. And with the tortillas, beans, and Magic Green Sauce, the texture of the tofu actually works deliciously. I really think you could turn most anti-tofu people with this casserole. Thank you for this recipe. I will make it again! Probably this week. Haha.
Thanks, Kayla! Glad to hear you enjoyed it! 🙂
I love tofu. My husband doesn’t. But this look amazing, and I’m pretty sure will have enough flavor to hide the fact that it is tofu. I think this is going to be a win!
Looks tasty- trying it out this week 🙂
Oh. Man. I am such a sucker for anything chipotle. And casserole. And chipotle casserole… I can’t wait to try this, and I love the fact that it doubles as a make-ahead, freezable meal. Super extra awesome points for that Lindsay!
Thanks, Claire! 🙂 Hope you enjoy it!
YUM–sofritas are my favorite protein to get at Chipotle! This is such a great replica if you don’t want to go out and you want to know what’s in your meal!
right? SO yummy!!