Comments on: Vegan Enchilada Casserole with Homemade Sauce (Oil & Gluten-free)

By: Chris Day

Chris Day — Wed, 13 Jul 2022 23:31:33 +0000

My husband and I both enjoyed this dish! I didn’t have any tomatoes with jalapeños so I used one can of diced tomatoes and about a tablespoon of adobo. I made an oil-free cheese sauce (and old standby recipe) for the inside and top.

I made this about 6 hours before serving and the corn tortillas held up nicely. Thank you for an excellent addition to my repertoire!

★★★★★

By: Mel

Mel — Mon, 28 Mar 2022 23:11:00 +0000

This was really delicious! I’m new to plant-based eating and this was my first time making a ‘cheese’ sauce. I added one small diced zucchini and a jalapeno to the veggie mix, and added the same spice mix to the veggies. The tomatoes available at my store came in larger can sizes than the recipe, so I doubled the spices and figured I’d have too much sauce, but it ended up being the perfect amount. I also used fire roasted diced tomatoes for extra flavor. My non-plant based husband even loved it! I baked it in a deep dish pie plate, and it looked very pretty when sliced into.

★★★★★

By: Christina P

Christina P — Tue, 28 Sep 2021 14:28:24 +0000

This is the first vegan recipe I made a few years ago and the most requested meal with my family. I have made it with the cheese sauce and also with plant based shredded cheese and both are equally delicious. The spice level is just right for us. I always double this recipe as we love leftovers and it is super easy to make. Thank you for sharing.

★★★★★

By: Chris Petrellese

Chris Petrellese — Fri, 08 Jan 2021 00:58:23 +0000

In reply to Patricia Bannan. I think this dish would be best prepared just before baking.

By: Linda

Linda — Thu, 05 Nov 2020 23:56:33 +0000

Loved this recipe! I subbed pinto for black beans because I had a bunch and added chopped black olives. This is a keeper!