A delicious recipe from Glenn McCarthy.

If he ever publishes a cookbook, I’ll be first in line to buy it! ~ Kris

 

This casserole comes together quickly if you have cooked rice in your

refrigerator or freezer.  It's great for family meals and entertaining.

We've served it for brunch and dinner with guacamole and salad greens

and it always receives rave reviews.  You may substitute 1 can rinsed and drained

black beans for the vegan "chick`n". We suggest making two, one to eat

and one to freeze!  

 

• ½ lb. Gardein brand “chick’n” cutlets cut into small pieces (let defrost slightly and then put it in the food processor and pulse several times)

• 1 cup frozen corn

• 4 oz. can chopped/diced green chilies, undrained (Glenn uses Ortega or LaVictoria) OR 1/2 cup chopped, fresh roasted green chiles

• 2 - 15 oz. cans (30 oz. total) mild green enchilada sauce (Glenn uses Hatch’s mild) OR 4 Cups Ultimate Green Chile Sauce

• 2 to 2½ cups cooked brown basmati rice (or use cooked white basmati)  

• 12 fresh corn tortillas (please only use fresh tortillas)

• 2 cups (or 8 oz. bag) of shredded vegan cheddar or Monterey Jack, or a combination of the two (we usually use Daiya, Follow Your Heart, or our Cheddar Cheese Block.

 

Preheat the oven to 425  degrees. Coat a 9 x 13 inch glass or ceramic baking dish with cooking spray. In a bowl, combine the Morningstar, corn, chiles and one-half of 1 can of enchilada sauce. Add the cooked rice and stir. Spread the other one-half can of enchilada sauce on the bottom of the prepared baking dish. Top with 6 tortillas, overlapping them in the dish. Spread the rice/chick’n  mixture on top of the tortillas. Top that with about ½ of the shredded cheeZ followed by the remaining 6 tortillas. Pour the remaining can of enchilada sauce over the tortillas and sprinkle the remaining plant cheddar on top. Cover the dish with foil and bake in a 425 oven for about 35 minutes or until heated through. Garnish with sliced green onions if desired.

 

Note: You can prepare this dish the night before and put it in the refrigerator. Let the cold pan warm a bit before putting it in the preheated oven.