We were feeling saucy so we whipped up this saucy action – creamy green chile sauce loaded with our Tofurky Lightly Seasoned Chick’n, Moocho Fiesta Blend Style Shreds and black beans topped with crunchy corn tortilla chips and baked until hot and bubbly. There are so many ways to top this one – everyone in the family can make it their own.

Makes 6 servings

what you’ll need:

1 ½ cups green enchilada sauce
½ cup plant based sour cream or yogurt
1 package Moocho Fiesta Blend Style Shreds, divided
1 (15oz) can black beans, rinsed and drained
1 package Tofurky Lightly Seasoned Chick’n
3 cups corn tortilla chips, lightly crushed
3 green onions, chopped
Optional Toppings: sliced jalapenos, chopped tomatoes, chopped black olives, cilantro, and/or
vegan sour cream

how to make:

1. Preheat oven to 375˚F. Lightly grease a 9”baking pan or medium casserole dish.

2. In a large bowl, whisk to combine enchilada sauce and sour cream. With a rubber
spatula, stir in 1 cup of shreds, and fold in beans and chick’n.

3. Pour into prepared baking dish, and top with chips and remaining shreds. Cover with
foil and bake for 25 minutes.

4. Increase temperature to 425˚F and cook an additional 8-10 minutes until chips are
crispy and cheese is melted/browned.

5. Top with green onions and other optional toppings as desired.