Enchilada Casserole: THE Best Casserole EVER

In the endless quest to create a casserole that (1) is easy to make (2) that everyone will eat (3) that is nutritious to-boot; I've come up with a lot of recipes that fit the bill. 

But this is one that is so appealing, so satisfying, so freakin' scrumptious, that it'll have you stealthy poking in to it before it's served -- and your guests will be lucky if there's anything left!

I grew up in South Texas and longed for the taste of true Tex-Mex. Trust me. This is the taste of enchiladas, south of San Antonio and north of Laredo. 

Did I mention that it has a nutritional value that is off the charts? 

Enchilada Casserole:

(Prepare recipes for Enchilada Sauce and Mexican Cheese below)

Preheat oven to 400 degrees

Combine the following ingredients into a large bowl:

1 cup cooked brown rice (yielding 2 cups)

10 corn tortillas, diced into half-inch pieces

1 lb. frozen chopped spinach, thawed and squeezed dry

1 lb. crimini mushrooms, sliced

2 cups frozen corn, thawed

1 recipe of Enchilada Sauce (see below) or substitute a 28 oz. can of your favorite enchilada sauce. 

Pour half of the mixture into an oiled 9 x 13 casserole dish, dot with ½  recipe of Mexican Cheese (see below), add remaining rice/tortilla mixture, top with remaining Mexican Cheese, and dot with your choice of salsa (I like chipotle salsa). Cover with diced raw onion, drizzle with olive oil and bake for one hour at 400 degrees. Decorate with diced green onions and red jalapenos.

Enchilada Sauce:

1 28 oz. can crushed tomatoes

2 Tbs olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp onion powder

1 tsp chopped garlic

1 tsp salt

1 tsp sugar

Sauté all ingredients except the tomatoes in olive oil until fragrant. Add the tomatoes and simmer for 5 minutes

Mexican Cheese: 

Blend the following ingredients in a food processor, scraping down as necessary:

1 10 oz. package of firm tofu
½ cup roasted cashews

¼ cup sun-dried tomatoes in oil

¼ cup nutritional yeast

2 tsp apple cider vinegar

1 tsp. ground cumin

1 tsp chili powder

½ tsp salt