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enchilada-casserole-3 recipe

Date: Tue, 29 Apr 1997 05:50:05 -0700
From: jrg14@cornell.edu (Jan Gordon)

cinco de mayo recipe: Enchilada Casserole

I am a "seat of the pants cook," don't measure and just make it up as
I go, but here is a basic guidline for Enchilada Casserole that
pleases my family including the SAD eaters. I am not putting in
amounts, make a lot, it freezes well.

the filling,
*  well cooked lentils mixed with about an equal amount of cooked bulgar wheat
*  1 or two red/green bell pepper and 1 - 2 sliced onions, sauteed in
balsamic vinegar, wine, or dry.  (when I am in a hurry or just lazy, I use
a bag of frozen bell peppers and onions, great convenience item!)
*  Add 2 - 4 cloves minced garlic at near the end
*  salt to taste and 1 teaspoon ground cumin
add in just enough of the lentil cooking liquid to make a slightly moists
but not soupy filling
*  sliced pickled jalapenos if you like it  spicier

*  corn tortillas
*  canned mild or hot or a mixture of the two enchilada sauce
*  Cheesy filling -- if you eat dairy, use fatfree ricotta and a sprinkling
of fatfree cheddar, grated,  if you don't eat dairy, use 1 pound or more
drained soft tofu mixed with about 1/3 cup nutritional yeast per pound,
blend until smooth and consistency of riccota (add water as necessary)

Use a 9/X13 pan lightly sprayed with non stick spray,
cover the bottom with tortillas
spread filling over a nice layer of filling, pour sauce over all
Another layer of twortillas, a layer of cheesy filling
Layer of tortillas, pour on a nice bit of sauce
spread on filling, top with sauce,

Bake at about 350 for 30 - 45 minutes if the filling was warm when you
started.  If you were smart and prepared it in advance and kept it in the
fridge, then bake it for an hour or so, until it is hot through.

For the freezer, I use a round casserole, just fits the toritlllas and
makes a great home cooked convenience meal.

Serve with Spanish rice:

cook brown or white rice, add your favorite prepared salsa, stir and heat.

I like to serve with this zuchinni and corn dish,

I cut the zuchinni into quarters lengthwise and slice into cubes, not much
bigger than the corn, chop some red bell pepper, (tastes good and makes it
pretty) add frozen sweet corn, and steam or nuke until all is tender.
add salt if you need it.

kwvegan vegan