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Thursday, July 19, 2012

Meatless Monday Enchilada Casserole

This is not a fancy recipe...it came from when I lived in a house with no electricity or running water and did all my cooking on a woodstove.  With no electricity, we ate vegetarian and used more ingredients from cans.   It is a easy recipe to make and usually everyone likes it.

1 pkg. corn tortillas, cut into 1/4s
2 c. grated cheese (either Cheddar or Monterey Jack)
1 can enchilada sauce (your choice red or green)
1 15 oz. can refried beans
1/2 c. chopped onion
6  T. sour cream
1 c. chopped olives
1/2 c. jalapeno rings(optional)

Using cooking spray, coat a 13 x 9 pan.  Layer 1/2 of the tortillas into the bottom of the pan.  Mix together enchilada sauce, beans and onions.  Layer 1/2 of this over the tortillas.  Layer 1/2 of cheese on top of this layer.  Repeat layers.  Drop the sour cream by Tablespoons over the top.  Sprinkle with olives and optional jalapeno rings.  Bake at 350 for 30 minutes.

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