Creamy Chilladas
We've done a lovely red sauce or a white sauce enchilada bake before but this Creamy Chillada is the BEST of both worlds. Tonight we made it with Veggie Crumble but it would be lovely with baked tofu or veggie chicken.
Ingredients
- 24 ounces Veggie Crumble (We used 2 packs of Morningstar brand)
- 4 ounces Cream Cheese
- 1 pound Shredded Cheese (We used mozzerella)
- 12 Large Flour Tortillas
- 28 ounces Canned Tomatoes
- 4 cups Water (or stock)
- .5 cups Olive Oil
- .5 cups Flour
- 1 teaspoon Salt
- .5 teaspoons Pepper
- 1 teaspoon Paprika
- .5 teaspoons Chili Powder (Clearly you can add more)
- 1 teaspoon Onion Powder
Creamy Chillada Sauce (this makes enough for TWO casseroles, since we also make a meat dish)
Instructions
Preheat your oven to 400° In a large pan, heat your oil and toast your flour with all of your seasonings. Blend your canned tomatoes (if desired) then add them to the pot with your water and stir until it is all incorporated. Continue to simmer over low heat until thickened.- Saute your crumble, season if desired and add your cream cheese and stir until melted and well combined. Grate your cheese and you are ready to assemble.
- Ladle enough sauce to cover the bottom of your baking dish. Place about a quarter cup of cheese and equal parts of your crumble in a tortilla and roll up like a burrito. Repeat until you are out of filling, then top with cheese and more chillada sauce. Bake until heated through (internal temperature of 165°) and serve. We paired this with basmati rice and steam asparagus.