Recently I was inspired by Goats Revolt's Pepper Jack Cheese. I have been eating it non stop in a grain bowls, breakfast tacos and even just by itself. I don't often make a casseroles, but when I do I always think " Why don't I make these more often?!" Its always perceived as a "mom dish", but we are ever so quick to forget how "mom dishes" are the most comforting meals. We wanted to make your Meatless Monday's or your Tamale Tuesdays just a little more "comforting"
Recipe // Made for 6 Tamales
6oz of Vegan Sour Cream
1 TBL of Vegan Cream Cheese
5-7 oz Green Enchilada Sauce
Place 6 slightly warm Vegan tamales in a oven safe dish
Mix Sour Cream + Cream Cheese + Enchilada Sauce + Green Chiles into a sauce
Pour the Sauce over the entire dish
Sprinkle vegan Cheese on Top
Cook in a 350 Degree oven till bubbling and then broil till cheese browns.
Top with chopped cilantro and green onions.