Creamy Enchilada Casserole
Now you can have 'the whole enchilada' without having to fill and roll individual tortillas.
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1(16-ounce) can vegetarian refried beans
1/2 cup mild or medium-hot bottled salsa or
1 (4-ounce) can mild green chiles
2 tablespoons minced fresh cilantro (optional)
1/2 teaspoon dried oregano
1 1/4 cups low-fat milk, rice milk, or soy milk
2 tablespoons unbleached white flour
1 1/2 cups grated Monterey jack or jack-style nondairy cheese (or any mild white cheese or nondairy cheese)
8 to 10 corn tortillas, cut into halves
1 scallion, thinly sliced
Salsa for topping (optional)
- Preheat the oven to 400°F (205°C).
- Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden. Stir in the remaining filling ingredients and continue to cook until everything is well heated through.
- In a small saucepan, heat 1 cup of the milk. Dissolve the flour in the remaining milk. Whisk it into the saucepan, then sprinkle in 1 cup of the cheese. Bring the sauce to a gentle simmer, stirring frequently, and cook until thickened.
- Line a lightly oiled, shallow two-quart round or rectangular baking dish with a single layer of tortillas, placing them this way and that for even coverage. Pour in the filling and spread evenly over the tortillas. Cover with the remaining tortilla halves.
- Pour the cheese sauce evenly over the tortillas, then sprinkle with the remaining cheese. Sprinkle the scallions over the top. Bake for 15 minutes, or until the cheese is bubbly. Serve at once, passing around some salsa for topping if desired.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.