regina: 3 cheese green enchilada casserole

[Guest guest]

* Exported from MasterCook *

 

Three Cheese Green Enchilada Casserole

 

Recipe By :Regina Campbell

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Season 5

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red onion -- sliced 1/4-inch

1 large zucchini -- sliced 1/4-inch

1 red bell pepper -- cored, seeded, quartered

olive oil

salt

pepper

12 corn tortillas

1 cup Ricotta cheese

2 15 oz. cans green enchilada sauce (mild -- medium or hot, to taste)

1 4 oz. can mild green diced chilies

1 cup sharp Cheddar cheese -- grated

1 cup Grana Pedano cheese -- grated

(or any hard white cheese such as Parmesan)

sour cream for garnish

 

1. Brush the vegetable slices lightly with olive oil. Place them on an indoor or

outdoor grill that has been pre-heated. Grill until black lines appear. Remove

from the grill and set aside.

 

2. Brush the bottom of a 9X13 casserole dish with olive oil.

 

3. Line the bottom of the dish with 4 tortillas spread out to cover as much of

the bottom as possible.

 

4. Layer the grilled onions and red peppers onto the tortillas.

 

5. Place half of the ricotta, in spoonfuls, onto the vegetables, then sprinkle

lightly with salt and pepper.

 

6. Pour 1/3 of a can of the enchilada sauce over this.

 

7. Add another layer of 4 tortillas.

 

8. Place the zucchini slices on top, evenly distributed. Drizzle with a little

olive oil, then a light sprinkling of salt and pepper.

 

9. Spread 1 can of diced chilies onto this.

 

10. Sprinkle the cheddar cheese evenly over the top.

 

11. Place the remaining ricotta by spoonfuls onto the top.

 

12. Pour 1/3 of the enchilada sauce over the top.

 

13. Place the remaining 4 tortillas on top.

 

14. Pour the remaining enchilada sauce over the top, making sure to coat the

tortillas evenly.

 

15. Sprinkle the Grana Pedano evenly on top.

 

16. Cover with aluminum foil and bake at 375 degrees for 15 minutes. Uncover and

bake another 10 minutes.

 

17. Garnish with a little heated enchilada sauce and a dollop of sour cream.

 

Description:

" Serves 4 to 6 "

Source:

" Regina's Vegetarian Kitchen 502 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 589 Calories; 30g Fat (43.9% calories

from fat); 24g Protein; 62g Carbohydrate; 8g Dietary Fiber; 94mg Cholesterol;

720mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 5 Vegetable; 4 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3579 901657 0 0 0 0

 

---[ kitpath

Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/

Scan-guage: Oven-Slewed Chicken end YegeLobles]---