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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!
Looks tasty but I’m hooked on your healthy mexican casserole so I don’t think you can beat that. I use your recipe for enchilada sauce. Makes all the difference
I got home early from work last night and…had a bowl of cereal for dinner. Because it sounded good. There is NO need for you to explain yourself to me. But I do love enchiladas, so I’ll have to see if I can tear myself away from the Pumpkin O’s and make your recipe this weekend.
Heart eye emoji on repeat. Chipotle Sofritas are my fave! And so are casseroles! And simplicity! This is happening next week. Yum,
Chicken instead of tofu… think that would work? The Kids don’t do tofu!
Looks like quite a lengthy recipe and also tempting. Must try.
Hahah yesss this sums up my life lately: “the actual food that you bought to actually make an actual recipe – IT’S ALL JUST TOO MUCH RIGHT NOW, MAN.” Looking forward to making this recipe ahead and then eating it for a week. #winning! PS Can’t wait to hear about your trip!
Do you think this would work with shredded chicken or ground beef? This looks so good! I love tofu but there isn’t a chance in hell my husband would eat it.
It’s a rare rainy day here in Southern California & that looks so so so good. Comfort food to the Nth degree!
This should be named DEEP DISH casserole <3 it looks SO amazing and I love my casseroles deep! CANNOT wait to try…I wish I was prepared enough to freeze meals before trips…but no I come back to moldy containers in the back of the fridge…oh…too much…sorry everyone!! <3
I don’t know what I love more, that this is a tofu freezer friendly dish or that you had the foresight to make it before your trip. Nice work! Nom nom nom
Thanks Lauren! Feeling extra prepared for once in my life 🙂
Which tofu would you use here? Extra firm?
Extra firm is great!
Heeeeeck yes! This sounds SO flipping delicious! I can’t wait to try!
Thanks Katrina! 🙂
The Amy’s Tortilla Casserole with black beans is my absolute favorite! Thanks for sharing this recipe. I can’t wait to get in the kitchen and make this!
Yay Lindsay ! Looks great, can’t wait to
try it…AND with non-dairy cheez, I can
make it vegan. THANX !
you sure can! hope you like it Ruth!
This looks delicious! I don’t make casseroles very often but some are just too good to pass up!
Kari
http://www.sweetteasweetie.com
agree! casseroles : not the most flattering in name but so, so yummy!
This looks excellent! I love that it’s vegetarian. I don’t love tofu but I think simmering it in some spicy enchilada sauce will make it lovable!
I have a couple of questions though, could I layer in black beans and the green sauce somehow and reduce the cheese a bit? And would it work in loaf pans to portion control more easily?
Also, this is probably a very stupid question, but if you’re baking everything covered, how can you tell when things have reached the “bubbly” stage? I’ve had a lot of trouble baking frozen lasangnas where the cheese looked practically burnt on top but the insides were still cold
You could definitely try layering in the black beans! We’d recommend just topping it with the Magic Green Sauce – since it has avocado, it may brown with your leftovers. We haven’t tried it in loaf pans so we can’t say! I’d just (carefully) lift up a corner to check and see if it’s bubbly.
Yes definitely layer in black beans! I wouldn’t bake the green sauce in there just because personally I don’t love a warm avocado-based sauce. But I love serving this with the green sauce on top! And covered – I usually just pull the edge up and check, or use a glass pan so I can see what’s happening through the sides of the pan. 🙂
This looks incredibly tasty. I was JUST wondering this morning what I’m going to do with my leftover chipotle peppers, tortillas and cheese and BAM! you post this recipe. It’s like you’ve been looking into my fridge! I am so making this tonight! Thank you!
Update! I just made this last night (accidentally only used half the tofu as I ran out of tofu filling on the 2nd layer..) and it was AMAZING and super easy!! I’m so glad I have no one to share it with lol can’t wait for lunch today, leftovers here I come!
I’m so glad to hear that Patricia! 🙂
This sounds GREAT! If I’d like to half this recipe, should I use an 8 X 8 pan? (Yes, I’ve got my reasons…)
Your one pot Dutch oven lasagne is fabulous. It’s already reached “keeper” status in the ‘ole recipe box.
Can’t wait to hear about your trip to the Philippines. I love to travel vicariously! So sorry about your computer. I once had a bag stolen in Amsterdam. It had my car keys in it. My car was in New Jersey and I live in upstate New York. Think about it.
Glad you’re back. Welcome to the rat race!
Aw, thanks for the comment Lodi! Yes – I think an 8×8 pan would work. You could even do it in a dutch oven, realistically – it’s just a big ol’ pile of tortillas, tofu, sauce, and cheese baked together so shape isn’t super important! 🙂
Omg, yum! This meal is something that I know would make my whole family ecstatic! I have to make it asap!
Awesome – hope you like it Tori!
This looks amazing. Yes frozen food is a necessary evil sometimes. Pulling this one out though would make me doubly happy.
And a necessary good when its your own food that’s been made ahead! 🙂 thanks for the comment Emily!
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!!
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!
Looks tasty- trying it out this week 🙂
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!
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! 🙂
YUM – this looks delicious, and I love any excuse to use tofu. Saving this for later!
Thanks Josh! Hope you like it!