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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from MANGIARE BENE, 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!

Sheri Glackin


3 cans Pinto Beans, rinsed and drained (or add 1 can black beans)
1 medium Onion, Chopped
1- 2 zucchini, diced
1 can stewed tomatoes, diced
1 can green chilies
1 large can green or red Enchilada Sauce
1 2 cloves garlic
1 Tbs. Mexican Spice Blend (see recipe in Misc.)
1 tsp salt
1 package white or yellow corn tortillas
1 package shredded Monterey Jack Cheese
1 cup chopped green onion
cup chopped Cilantro
Olive oil

Preheat oven to 350

1. In large pan, heat olive oil and add onions, zucchini, green chilies, and garlic. Saute until vegetables are soft. Add chopped stewed tomatoes, beans and mexican spice blend, simmer until mixture starts to thicken. With a potato masher, lightly mash some of the beans.

2. In a large baking dish, pour a small amount of enchilada mix in the bottom of pan. Place one layer of tortillas in the bottom, cutting to fit pan. Add a layer of the veggie/bean mixture and top with another layer of tortillas. Add second layer of the veggie and beans. Pour the remaining enchilada sauce over the casserole and top with cheese. Cover with foil.

3. Bake for at least 30 minutes until cheese starts to bubble. Let cool for up to 20 minutes. Garnish with chopped green onion and cilantro.

Personal Notes:
Personal Notes:
Chopped or Shredded Chicken can be used in place of or with beans.




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