Enchilada Casser-Ole!

sounds good.

ooooh, i'm definitely trying this!

I love enchilada casserole, so I am going to post a vegetarian version here for all my peeps. :flowerforyou:

Vegetable Enchilada Casserole

4 round tortillas, 8'

Sauce:
1 tbsp olive oil
1 medium onion, diced
2 tsp cumin seed, ground
2 tsp dried oregano
8 cloves of garlic, finely chopped
1 28oz can of tomatoes, pureed
pinch of chipotle powder
salt to taste

- Preheat oven to 350 degrees.
- Heat oil in a large pan.
- Add onion, 1/2 tsp salt, cumin, and oregano.
- Saute over medium heat until onion begins to soften, about 3-4 min. Add garlic. Saute for 1 min.
- Add tomatoes, chipotle, and 1/4 tsp salt.
- Reduce heat. Cook, uncovered, for 15-20 min.

Filling:
2 tbsp oil
1 medium onion, diced
1/2 tsp cumin seed, ground
1 red bell pepper, diced
4 medium zucchini, diced
2 medium potatoes, cubed and steamed
5 cloves garlic, finely chopped
3/4 lb mushrooms, thickly sliced
pinch of chipotle powder

- Heat 1 tbsp oil in large pan.
- Add onion, 1/2 tsp salt, and half the cumin. Saute over medium heat for 5-7 min.
- Add pepper, zucchini, potatoes, 1/2 tsp salt, half the garlic, and remaining cumin.
- Cook for 10 min. Transfer to bowl.
- Heat remaining oil. Brown mushrooms over high heat.
- Toss mushrooms with other vegetables and chipotle powder.
- Cover the bottoms of baking dish with tortillas. (use an 8x8' casserole pan and 8' round tortillas)
- Place filling on top of tortillas. pour sauce over filling. Repeat 2-3 times. Ending with sauce.
- Bake 10-15 min. Serve hot. Serves 6.

Nutritional Information:
Serving Size- 1/6 of prepared casserole
Calories 272.0
Total Fat 9.3 g
Total Carbohydrate 42.9 g
Protein 7.3 g

Enchilada Casser-Ole!



SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min.

Ingredients:
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yield: 8 servings.


Nutrition Facts
One serving: 1 piece
Calories: 357
Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 45 mg
Sodium: 864 mg
Carbohydrate: 37 g
Fiber: 3 g
Protein: 23 g

BUMPITY BUMP
made this last night. i'll let you know how it was after lunch :drinker:

and......yep - DE-LISH!

a couple comments:
i used too many tortillas. it said to use 3 per layer. could have gotten by with two.
i put extra cheese on the top layer.
i used 1 cup of low fat SC - would have been good to have some on the side.
didnt add lettuce or cilantro but did add use guaq and tomatoes.
if my avacado was ripe this morning it would have gone nicely with this meal.
it was very taco seasoney. i think i may just use one tbsp next time.
oh yea, there will be a next time!

Been craving Enchilada's..tag!