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
Scale
- 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