[recipe] Make-Ahead Enchilada Casserole

[Guest guest]

I saw this recipe in a magazine once and knew instantly

I could alter it to fit my vegetarian palate. I loved the idea

of being able to cook once to eat twice by saving one

casserole for a busy day. The original recipe called for

using a cream of chicken soup, but I have used the cream

of mushroom with wonderful results. I served it with shredded

lettuce, ripe olives, chopped tomatoes and avocado.

 

Make-Ahead Enchilada Casserole

 

1 package TVP (12oz to 16 oz; your favorite type or brand)

1 envelope taco seasoning

1 cup water

2 cups cooked rice

1 can (16oz) vegetarian refried beans

2 cups (8oz) shredded cheddar cheese, divided

10 to 12 flour tortillas (8inch)

1 jar (16oz) salsa

1 can (10.3/4oz) condensed cream of mushroom soup, undiluted

 

In a large skillet, cook TVP [i used Yves veggie ground] in water

and taco seasoning until heated through. Add the rice and

continue to simmer until all the extra moisture is evaporated.

Spread about 2 tablespoons of refried beans, 1/4 cup rice

mixture and 1 tablespoon cheese down the center of each

tortilla; roll up. Place seam side down in two greased

13x8x2 inch baking dishes.

Combine the salsa and the soup; pour down the center of

the enchiladas. Sprinkle with remaining cheese. Bake one

casserole, uncovered, at 350F for 20 to 25 minutes or until

heated through and cheese is melted.

Cover and freeze remaining casserole for up to 3 months.

Yield: 2 casseroles (5 to 6 enchiladas each)

 

To use frozen casserole: Thaw in the refrigerator overnight.

Cover and bake at 350 degrees for 30 minutes.

Uncover; bake 5 to 10 minutes longer or until heated

through and cheese is melted.