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http://www.thekitchn.com/feedburnermain

This vegan weeknight meal combines everything you love about enchiladas — the savory filling, corn tortillas, and bright salsa — with the ease and comfort of a casserole. Instead of typical rolled enchiladas, we spread the warm kale-and-mushroom filling between layers of corn tortillas. Think of it like an enchilada lasagna.

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