This vegan weeknight meal combines everything you love about enchiladas — the savory filling, corn tortillas, and bright salsa — with the ease and comfort of a casserole. Instead of typical rolled enchiladas, we spread the warm kale-and-mushroom filling between layers of corn tortillas. Think of it like an enchilada lasagna.
I held my breath as my meat-loving husband plunged his fork into the wide section of casserole layered on his plate. While he does love vegetables, especially kale, he doesn't always find veggie-centric meals to be quite satisfying enough; he's always left wanting more. But I was confident this dinner would be different. So after he took one forkful, followed by a second and a third, I waited for his reaction.
Not only were these enchiladas a total hit with him, but he was wowed by the savory flavors and simplicity of the dish. He especially loved how the mushrooms made this dish feel meaty and satisfying.