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All the warm, comforting flavors of enchiladas, layered up with jalapeño queso, topped with vegan cheese and baked until golden and bubbling. We’re talking tangy, spicy, smoky, cheesy, not super authentic but ultra delicious! This casserole takes a little time and involves a few steps but it’s all super easy such as turning on the oven, pressing a button on the blender and assembling your tasty, lasagna-esque layers like a boss. You can even make the queso, the enchilada sauce and the filling up to three days in advance. Then put it all together at a later date or assemble the whole thing, cover tightly and pop it in the fridge or freezer for another day.   Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald

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