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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1 Onion
Garlic
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
Filling:
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
Directions:
Directions:
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 350º 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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