You can make this Mexican Corn Chip Casserole recipe completely vegan by using jackfruit or you can make an omnivore-friendly version with chicken. You any use any kind of corn chips you like here, from fritos to your favourite tortilla chips.
Making Mexican Corn Chip Casserole
Preparing the Jackfruit
For this recipe, you want to use jackfruit in its own brine or the kind that is packaged as a meat alternative. You don’t want the kind packed in syrup as it will be too sweet. To minimize the somewhat fruity taste inherent in jackfruit, you soak it for about 30 minutes in almond milk and salt. Then drain off the liquid and use a fork to shred the jackfruit.
Once it’s shredded, you saute the jackfruit with the spices for a few minutes and then set aside until you’re ready to assemble the casserole.
Preparing the Chicken
This recipe starts with cooked, shredded chicken. Saute it with the spices for a few minutes and then set it aside until you’re ready to assemble the casserole.
Preparing the Cheese Sauce
This recipe uses the Mother Mix, a vegan cream sauce mix that contains just 4 ingredients. If you’re making an omnivore-only version of this casserole, you can substitute with our simple cheese sauce. Use a mild cheddar cheese or Monterey Jack.
Assembling the Casserole
Once you’ve got the components ready, you’re ready to assemble the casserole. Start with a layer of chicken/jackfruit, using about one-third of the total amount. Then spoon on about 2 tablespoons of salsa. Next, you make a layer of corn chips. You can break the corn chips if necessary. Now you pour on the cheese sauce layer, using about one-third of the sauce.
Repeat this same order three more times: chicken/jackfruit, salsa, cornchips, cheese sauce.
Top the whole thing with the tomatoes, cut side down.
If you’re vegan, you can top with additional nutritional yeast.
If you’re an omnivore, top with cheese of your choice. If you’ve chosen to make the dairy-based cheese sauce, add more of the same cheese that you used for that.
Now you just need to pop it in the oven and bake for about 20 minutes until it’s hot and bubbling. It’s great as is, but you could serve with more salsa, or chimichurri, and extra nutritional yeast.
Eating Vegan Cheese Sauce and Dairy Cheese Together
You might be wondering what it will taste like if you use both the vegan cheese sauce along with a dairy-based cheese topping. Well, you’ll only know once you try, but at our house, we eat this combination quite frequently. It’s totally tasty and it’s a great way to reduce your cheese consumption.
Cooking for Mixed Groups (Vegans with Vegetarians or Omnivores)
If you want to make this recipe for a mixed group, the only difference in ingredients is the jackfruit for the vegan version, versus the chicken. All the rest of the ingredients are common ground. Obviously, you will have to use two separate casserole dishes, but you’ll follow the same process for both, so it’s pretty straightforward to make both versions at once.
All Recipes that Use the Mother Mix
The Mother Mix is your shortcut to making a wide variety of creamy or cheesy plant-based recipes. Use it on its own to make a simple dairy-free or vegan cream sauce or as a base for a dip. The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and then store in your pantry so it’s ready when you are to make some delicious comfort food.
Here’s an alphabetical list of all the recipes that you can make with the Mother Mix. Some of the recipes are on the site, while others are available in our free ebook.
- Acorn Squash Mac and Cheese (Dairy-Free, Vegan) – in free ebook.
- Broccoli Cheese Soup (Dairy-Free, Vegan)
- Sauced-Up Roasted Cauliflower (Dairy-Free, Vegan)
- Crazy Easy Vegan Queso (Dairy-Free, Vegan)
- Corn Chowder (Dairy-Free, Vegan) – in free ebook.
- Cream of Mushroom Soup (Dairy-Free, Vegan) – in free ebook.
- Dairy-Free Green Bean Casserole
- French Onion Dip (Dairy-Free, Vegan) – in free ebook.
- Green Pasta Sauce (Vegan, Vegetarian, and Meat versions)
- Hot Spinach Dip (Dairy-Free, Vegan)
- Mexican Corn Chip Casserole (Vegan with jackfruit, or with Chicken)
- Mexican Stuffed Peppers (Vegan, Vegetarian, and Meat versions)
- Mushroom Tetrazzini (Dairy-Free, Vegan) – in free ebook.
- Refried Bean Quesadillas (Dairy-Free, Vegan) – in free ebook.
- Savoury Vegan Cheesecake (Dairy-Free, Vegan)
- Scalloped Potatoes (Dairy-Free, Vegan)
- Veggie Pot Pie (Dairy-Free, Vegan)
- Zucchini Fritters (Vegan)
Mexican Corn Chip Casserole: Vegan or Chicken
Ingredients
For all versions
- handful corn chips, of choice
- 1/2 cup tomatillo salsa (or green tomato salsa, salsa verde) or just use your favourite salsa
- 1/2 cup small tomatoes, sliced in half
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon hot chili powder (optional, for more heat)
- 2/3 cup Mother Mix + 1 cup water {See recipe notes for link}
- 2 tablespoons nutritional yeast
Optionally, if you don't have Mother Mix
- 1/2 cup almond flour {also called almond meal, or ground blanched almonds}
- 1 cup water
- 2 tablespoons tapioca flour
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt
If you are making the vegan (jackfruit) version
- 300 grams packaged jackfruit {Do not buy the kind in syrup as that kind will be sweet.}
- almond milk, for soaking jackfruit
- salt, for soaking jackfruit
If you are making the chicken version
- 1 1/2 cups chicken, cooked and shredded
Instructions
- Preheat the oven to 350F.
- If you are making the jackfruit version, drain the brine off the jackfruit.Put the jackfruit in a small bowl and pour on enough almond milk to cover it. Shake a few dashes of salt on it.Let this sit for about 30 minutes or so. This somewhat minimizes the fruity taste inherent in the jackfruit.Drain off the almond milk.Shred the jackfruit with a fork.
- 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.
- Make the sauce by combining the Mother Mix plus additional nutritional yeast and water (or the equivalent ingredients if you don't have the mix) in a blender.
Blend for one minute.Transfer to small saucepan, heat over medium heat, and stir until sauce is thickened and stretchy – 3 to 6 minutes. - Assemble in a baking dish. I used a 4 1/2 inch by 8 inch pan, about 4 cup capacity. Put a layer of chicken/jackfruit, using about 1/3rd of the total amount.Spoon on about 2 tablespoons of salsa.Put in a layer of corn chips, breaking the chips if necessary. This does not have to be perfect coverage!Pour on about 1/3rd cup of cheese sauce.Repeat the above steps 3 times.For the final layer, put any remaining corn chips and the tomatoes, cut side downIf you have leftover cheese sauce, pour that on.Optionally, you can add a few tablespoons of your cheese of choice. Monterey Jack or cheddar would make great choices.
- Bake at 350F for about 20 minutes until hot and bubbling. Enjoy with more salsa, some chimichurri, and/or nutritional yeast. And/or crunch up some extra corn chips and sprinkle those on top.
Notes
Storage and Reheating
You can store any leftovers in a sealed container in the fridge and reheat in a 250F oven until warmed through.About the Mother Mix
The Mother Mix is a simple DIY dry mix that gives you a jumpstart on a number of recipes on this site. It’s vegan and gluten-free and made from all-natural ingredients. You can find the recipe for this awesome pantry staple here.Nutritional Information
Nutrition information is an estimate and is based on the jackfruit version with no optional toppings.Nutrition
Pin Mexican Corn Chip Casserole: Jackfruit or Chicken
7 comments
[…] got the recipes posted for Corn Chip Casserole: Two Ways, Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this […]
[…] you are looking for more cheezy recipes, check out Corn Chip Casserole: Two Ways, Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this […]
Really good dish! I would eat that on a regular basis!
Thanks Mike! It’s a tasty one 🙂
[…] you are looking for more cheezy recipes, check out Corn Chip Casserole: Two Ways, Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this […]
[…] you are looking for more cheezy recipes, check out Corn Chip Casserole: Two Ways, Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this […]
[…] you are looking for more cheezy recipes, check out Corn Chip Casserole: Two Ways, Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this […]