This is another super simple supper for my next vegetarian cooking class on Saturday September 22nd at 5:00 p.m. This was a really simple vegan enchilada casserole. The process of rolling enchiladas is eliminated by creating layers in a casserole dish. I made it vegan by cutting out the cheese sauce on top and topping it with a avacado cream sauce from Dreena's Vive le Vegan cook book. I think next time I will just skip the avacado dressing and do a simple guacamole instead. I served the casserole with salsa and a simple cole slaw. Not too pretty, but nice and easy and tasted great. Hubby gave it two thumbs up and came back for seconds.