"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Jaslowski


1 Onion
1 can Enchilada Sauce
1 can Stewed Tomatoes (maybe 2 or some salsa if it looks dry)
Frozen Corn (optional)
Spices - oregano, cayenne, basil, cumin, chili powder
2 c. Black Beans (or Lentils)
1c. Dry Bulgur Wheat - reconstituted, or 2 c. cooked rice
1 pkg White Wave lowfat firm tofu, drained and crumbled
Corn Tortillas (12 6", low fat)
Grated Cheese (I use fat free Cheddar/Mozzarella)
1 can Green Chilies

Saute onion and garlic, add enchilada sauce, tomatoes, corn and spices and let simmer.
Combine beans, bulgar wheat and tofu - add a little of the sauce (or some salsa) to create desired consistency. (Be sure to save enough sauce for the casserole.)
Spray 9 X13 cooking pan with cooking spray (i.e.. Pam). Put a bit of sauce in bottom of pan and spread around. Line pan with tortillas. Put on a layer of filling, some sauce, some chilies, some cheese. Then put on another layer of tortillas...

Bake at 350 for 30 minutes.

Serve with a dollop of not-fat sour cream.

Personal Notes:
Personal Notes:
Tastes even better the next day.
You could mix 1 T. of dry vinegarette salad dressing mix into non-fat yogurt and pour over the top before baking.




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