Green Enchilada Casserole

Kate JanzenBaking, Casserole, Cooking, Main Dish, SavoryLeave a Comment

I LOVE green enchiladas, so naturally I had to come up with a way to get my fix without the chicken, loads of salt, and oil. And here it is!

The only salt present is in the jar of salsa. Also, be mindful to check the ingredient list when choosing your salsa of choice to make sure there isn’t any oil in it!

This can be made the traditional way with rolling the corn tortillas, of course. The pro is the look, the con is it takes much longer.

Green Enchilada Casserole


  • 2 cup cashews
  • 2 cup non dairy milk
  • 1 medium jar of green salsa
  • 4 medium carrots (white is best for a more shredded chicken look)
  • 1 white or yellow onion
  • 1 can of Jackfruit
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 15.5oz cans of corn
  • 15-20 corn tortillas depending on how you stack them


  • Preheat oven to 400o
  • Combine cashews, milk, and salsa into a high powered blender and blend until smooth. (Make sure to do a taste test for heat level. If still too spicy, add a bit more cashew and milk)
    NOTE: Soaking cashews beforehand makes things easier on your blender
  • Chop onion in half, and then slice into long pieces.
  • Cut carrots into long slivers as best you can (a handheld shredder works perfectly), or shred through a food processor.
  • Break up the jack fruit so it looks more like pulled pork. If you’re using canned jackfruit, be sure to rinse off the brine.
  • In a large saucepan, add the onion, carrot, and jackfruit with garlic/onion powder seasonings and 2-3 cups of the cashew-salsa sauce, and cook until a firm al dente. (It’ll be cooked more in the oven, so you don’t want to overdo it)
  • In a large casserole dish, pour 1/3 of the remaining sauce into the bottom of a 9×13 baking dish (or thereabouts). Spread to cover the bottom in an even layer and then line it with a layer of corn tortillas.
  • Divide the onion/carrot/jackfruit mix in half, and spread one half over the tortilla layer.
  • Sprinkle 1 can of corn (drained) evenly over the mixture.
  • Add a second layer of tortillas, and then spread another 1/3 of the sauce across them.
  • Spread the other half of the veggie mix, and another can of corn.
  • Add the final layer of tortillas and spread the remaining sauce evenly on the top.
  • Bake for 20-25 minutes. (For a beautiful crisped top, broil for a few minutes after baking, watching perpetually to avoid burning)
  • Top with avocado and cilantro and serve with a side of rice & veggies (yellow rice and steamed broccoli is my favorite)
  • Enjoy.

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