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Creamy Enchilada Casserole recipe

Now you can have ‘the whole enchilada’without having to fill and roll individual tortillas.

Recipe: Creamy EnchiladaCasserole

Filling:
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1(16-ounce) can vegetarian refried beans
1/2 cup mild or medium-hot bottled salsa or
1 (4-ounce) can mild green chiles
2 tablespoons minced fresh cilantro, optional
1/2 teaspoon dried oreganoSauce:
1 1/4 cups low-fat milk, rice milk, or soymilk
2 tablespoons unbleached white flour
1 1/2 cups grated Monterey jack or jack-style nondairy cheese(or any mild white cheese or nondairy cheese)8 to 10 corn tortillas, cut into halves
1 scallion, thinly slicedSalsa for topping, optional

  • Preheat the oven to 400°F (205°C).
  • Heat the oil in a medium skillet. Addthe onion and saut over medium heat until translucent.Add the garlic and continue to saut until the onion isgolden. Stir in the remaining filling ingredients and continueto cook until everything is well heated through.
  • In a small saucepan, heat 1 cup of themilk. Dissolve the flour in the remaining milk. Whisk it intothe saucepan, then sprinkle in 1 cup of the cheese. Bring thesauce to a gentle simmer, stirring frequently, and cook untilthickened.
  • Line a lightly oiled, shallow two-quartround or rectangular baking dish with a single layer of tortillas,placing them this way and that for even coverage. Pour in thefilling and spread evenly over the tortillas. Cover with theremaining tortilla halves.
  • Pour the cheese sauce evenly over thetortillas, then sprinkle with the remaining cheese. Sprinklethe scallions over the top. Bake for 15 minutes, or until thecheese is bubbly. Serve at once, passing around some salsa fortopping if desired.

    Makes 6 servings.

    Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.


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