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Enchilada Casserole

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

Filling - you need 4 cups uncooked of whatever combination you choose
  • 1 8oz package of mushrooms, thinly sliced
  • 1 Medium zucchini diced
  • 1 tsp chili powder
  • 1/2 tsp cumin
Enchilada Sauce
  • 1 jar enchilada sauce
Other ingredients needed
  • 4 flour tortillas
  • 1 cup cheese or vegan substitute
  • 1 cup black beans

Method
 

  1. Preheat oven to 350. Start by heating up a skillet over medium heat with a little oil. Prep 4 cups of veggies for sautéing. Once diced, sauté veggies for about 7-10 minutes, until tender. Add 1/2 cup of the enchilada sauce once it's done cooking.
  2. While the veggies are cooking, prep the sauce. In a small saucepan over low/medium heat up the salsa. Whisk in the milk, then slowly whisk in the flour until its thickened and all combined.
  3. Cut the tortillas into quarters. Each tortilla should give you 4 pieces.
  4. Now to assemble the dish. Start by layering 1/4 cup sauce on the bottom of a large casserole dish. Lay 6 tortilla triangles on the bottom. Spread the filling over the tortillas. Lay 6 more triangles over the filling. Spread another 1 cup of sauce or whatever is remaining, over the tortillas. Spread the black beans over the sauce. Spread out the last the tortilla triangles. Spread over another 1/2 cup of enchilada sace. Add a layer of cheese. 1 cup but more or less depending on your preference. Bake for 20 minutes
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