When you need a little pseudo-Mexican comfort food! [Corn Chip Casserole: Two Ways]

Today we’re making comfort food!

Deliciously cheezy, mildly spicy, pseudo-Mexican comfort food that is!

You can make this recipe completely vegan/plant-based or you can make what I call the reducetarian version. Reducetarian is the name for people who are seeking to reduce their consumption of animal-based foods, for whatever reason.

The vegan version features jackfruit, which when shredded looks like shredded chicken or pork.

Corn Chip Casserole: Two Ways - Vegan with Jackfruit and Reducetarian with Chicken

Corn Chip Casserole: Two Ways – Vegan with Jackfruit and Reducetarian with Chicken

The reducetarian version contains chicken, but that’s not the part that we’re ‘reducing’ here. In this case, we’re eliminating the cheese-based sauce and replacing it with a plant-based cheeze sauce instead. This is a great way to dip your toe in the water with reducing your cheese consumption! If you like, you can use a little bit of dairy-based cheese as a final topper. Yes, I am suggesting that you combine cheeze and cheese — I do this all of the time.

Of course, a lot of families these days have diverse diets, such as a vegan mom, a carnivore dad and vegetarian kids! If you’re living in a situation like that you can easily make both versions — other than the jackfruit versus the chicken, the rest is common ground. This, my friends, is what “eating together made easy” is all about!

Both recipes feature my 4 minute cheeze sauce, which yes, takes about 4 minutes to make. I make it so frequently that I made a dry mix pantry staple version of it. You can find both recipes here.

Corn Chip Casserole: Two Ways - Vegan with Jackfruit and Reducetarian with Chicken

Corn Chip Casserole: Two Ways – Vegan with Jackfruit and Reducetarian with Chicken


This makes enough for a 4 1/2 by 8 1/2 inch pan (about 4 cups capacity). It’s 2 generous servings.

  • a couple handfuls of corn chips of your choice
  • Approximately 1 1/4 cups to 1 1/2 cups of cheeze sauce which equals 2/3 cup of dry mix or 3 units of cheeze sauce recipe
  • 1/2 cup of tomatillo salsa (or green tomato salsa, salsa verde) or just use your favourite salsa
  • 1/2 cup plus small tomatoes, sliced in half
  • 1 tablespoon oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • optionally, 1/2 teaspoon hot chili powder (to make it more spicy)
  • for vegan version:
      • 400 ml of jackfruit in brine (not syrup)
      • enough almond milk to soak the jackfruit in
      • salt
      • for serving: extra salsa, chimichurri, and/or nutritional yeast
  • for reducetarian/omnivore version:
    • 1 1/2 cups to 2 cups of cooked, shredded chicken
    • optional: 1-2 ounces of dairy-based cheese, shredded. Monterey Jack or Cheddar would make good choices.
    • for serving: extra salsa and/or chimichurri


  1. Preheat the oven to 350 degrees.
  2. If you’re making the jackfruit version:
    1. Drain the brine off the jackfruit.
    2. Put the jackfruit in a small bowl and pour on enough almond milk to cover it. Shake a few dashes of salt on it.
    3. Let this sit for about 30 minutes or so. This somewhat minimizes the fruity taste inherent in the jackfruit.
    4. Drain off the almond milk.
    5. Shred the jackfruit with a fork.
  3. Heat a small saucepan with 1 tablespoon of oil over medium heat. Add the spices and shredded jackfruit or shredded chicken. Stir and cook for a few minutes, getting the spice mix coated all over the jackfruit/chicken. Turn off heat.
  4. Make the cheeze sauce:
    • If you have 4 minute cheeze sauce mix, use 2/3rds of a cup of mix and 1 cup of water.
    • If you are making the cheeze sauce from scratch, follow the chart in the post for measurements. 2 units will make about 1 cup of sauce, 3 units will make about 1 1/2 cups of sauce.
  5. Assemble in a baking dish. I used a 4 1/2 by 8 1/2 inch pan (about 4 cups capacity).
    1. Put a layer of chicken/jackfruit, using about 1/3rd of the total amount.
    2. Spoon on about 2 tablespoons of salsa.
    3. Put in a layer of corn chips, breaking the chips if necessary. This does not have to be perfect coverage!
    4. Pour on about 1/3rd cup of cheeze sauce.
    5. Repeat the above steps 3 times.
    6. For the final layer, put any remaining corn chips and the tomatoes, cut side down
    7. If you have leftover cheeze sauce, pour that on.
    8. Optionally, for reducetarian version, sprinkle on grated dairy-based cheeze of your choice. Monterey Jack or cheddar would make great choices.
  6. Bake at 350 for about 20 minutes until hot and bubbling.
  7. Enjoy with more salsa, some chimichurri, and/or nutritional yeast. And/or crunch up some extra corn chips and sprinkle those on top.

Pin it for later!

Corn Chip Casserole: Two Ways - Vegan with Jackfruit and Reducetarian with Chicken.

Corn Chip Casserole: Two Ways – Vegan with Jackfruit and Reducetarian with Chicken.

More cheeze please!

If you are looking for more cheezy recipes, check out Easy Cheezy Broccoli Soup,  Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, and this awesome dairy-free spinach dip.

I’ve got lots more cheezy recipes in the queue. Green Bean Casserole!!! I’ve made “4 minute cheeze” a category, so you can easily find the recipes on my site.

Say hello!

Scroll on down and say hello! I’d love to hear from you if you make this! And let me know if I can help you use 4 minute cheeze to simplify making your favourite cheeze/cheese based recipe.


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