If you've never used No Evil Comrade Cluck Chick'n before, give it a try because it's really good. This Enchilada bake is comprised of ingredients I had on hand because what's in it doesn't matter, what makes it is the Enchilada sauce. You can use my homemade Enchilada sauce recipe if you'd like, or just use store-bought sauce instead. No rules, just yum.
5oz saffron rice, or Mahatma yellow rice
1 onion, chopped
1 red bell pepper, chopped
1 can diced green chiles
1 can blackbeans, rinsed and drained
2 cobs of corn, kernels removed (or 1 can corn, drained)
1 pkg No Evil Chick'n, chopped
1 tsp cumin
3 cups enchilada sauce
8 flour tortillas, halved (or 12 corn tortillas)
7 oz bag shredded nondairy pepper jack or cheddar or Mexican blend cheese
Chopped fresh cilantro, sliced green onions, diced avocado, lime wedges (optional)
1. Prepare rice according to package directions (or follow my recipe if making rice from scratch). Preheat oven to 375°F.
2. In a large skillet over medium-high heat, add 1 Tbsp of oil. Add onion and sauté for 3 minutes. Stir in chopped No Evil chick'n, season with cumin, salt and pepper and saute for another 3 minutes. Add red peppers and corn and continue to saute for another 3 minutes. Stir in black beans and green chilis and continue to cook until heated through, approximately 1 to 2 minutes. Turn off heat. Add cooked yellow rice, mix well and set aside.
3. Pour 2/3 cup of enchilada sauce into a 9" x 13" baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of tortilla halves (2.5), so that the entire dish is covered. Top evenly with 1/3 of the chick'n mixture, followed by 1/3 of the cheese then 2/3 cup enchilada sauce. Repeat with another layer of tortillas, chick'n mixture, cheese and sauce. Followed by a final layer of tortillas, chick'n mixture, the remaining enchilada sauce, and sprinkle with remaining cheese.
4. Cover with aluminum foil, bake for 20 minutes. Remove foil and continue to bake for 15 more minutes. Let stand 10 to 15 minutes before serving. Garnished with green onions, cilantro, chopped avocado. Serve with lime wedges and vegan sour cream if desired.