I searched online for vegan enchilada recipes. Recipes looked simple enough and I have really taken a liking to Daiya Vegan Shreds, which are free of the top 8 allergens and melt like real cheese!! (If you deal with milk allergies or are vegan, you understand how much sheer joy meltability brings. Daiya really is in a class by itself here.) After a couple of failed attempts at tortilla-rolling -- I'm guessing my corn tortillas were way too small and just not glutinous enough-- I decided to ditch the rolls. I abandoned good form and just focused on figuring out how to enjoy all the ingredients. And there, the enchilasagna was born!
|It's enchilada...no...it's lasagna...no...it's enchilasagna!|