This recipe is a bit more time-intensive, but worth the effort. The flavor will depend on the salsa you use. The recipe calls for 18 ounces of salsa. I used a 15-ounce jar of mild salsa and 3 ounces of a medium salsa. I enjoyed the flavor, but almost felt like the amount of salsa left the enchiladas a bit soggy. Next time I’ll make this with slightly less salsa, which will hopefully improve the texture. I might also add soy curls or crumbled tofu to add a bit more texture.

I had leftover cheese sauce from a vegan mac and cheese I made earlier in the week, so I spread a bit of that on each layer and sprinkled the top with vegan shredded cheese. I typically stay away from shredded vegan cheese as it contains a fair amount of saturated fat, primarily from coconut oil. 

That said, I recently came across Good Planet Cheddar Olive Oil Cheese Shreds so I thought I’d give them a try. Much like other vegan cheese shreds, the texture is somewhat waxy when it melts. As far as what it adds to this dish, I’m not sold on it. I think other creamy, nut-based cheese sauces are the way to go. I definitely think it’s a better alternative to dairy cheese and other coconut-oil based vegan cheese shreds. As for toppings, I chose guacamole and crumbled tortilla chips. Overall, super tasty!

Get the Recipe: Roasted Veggie Enchilada Casserole