Monday, December 10, 2007

Creamy Enchilada Casserole

Nava Atlas writes great cookbooks with great recipes. The Vegetarian Family Cookbook is wonderful. Simple, great tasting, kid-friendly...what's not to like? She also does a monthly newsletter from her website with scrumptious seasonal recipes. I checked it out again from the library and have been enjoying it! :)

Creamy Enchilada Casserole

1 Tbsp olive oil
1 small onion chopped
1 garlic clove minced
1 16-oz can vegetarian refried beans
1/2 cup mild or medium hot bottled salsa or 4-z mild green chiles
2 Tbsp minced fresh cilantro (optional)
1/2 tsp dried oregano

1 1/4 cups milk, rice milk or soy milk
2 Tbsp white flour
1 1/2 cups grated monterey jack or other non-dairy white cheese

8-10 corn tortillas, cut in halves
1 scallion, thinly sliced
salsa for topping (optional)

Preheat oven to 400. Oil your 9x13 pan or 2 qt casserole

Heat oil in medium skillet, add onion and saute over medium heat until translucent. Add garlic and saute until onion os golden. Stir in remaining filling ingredients and cook unitl well heated thru.

Heat 1 cup of milk in small saucepan, dissolve flour in remaining milk .Whisk into saucepan, then sprinkle in 1 cup of cheese. bring to gentle simmer, stirring frequently, and cook until thickened.

Line pan with a single layer of tortillas, pour in filling and spread evenly over tortillas. Cover with remaining tortilla halves.

Pour cheese sauce evenly over tortillas, sprinkle with remaining cheese. Sprinkle scallions over the top. Bake 15 minutes, until cheese is bubbly. Serve at once, pass around salsa for topping if desired.

N.B. I used flour tortillas, we don't like corn ones in our home, it worked fine. This recipe was delicious, and has possibilities for improvization too. :)

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