Toomay125: Layered Enchilada Casserole

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Layered Enchilada Casserole

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil (plus 1/4 teaspoon)

1/2 medium onion -- chopped

1 teaspoon ground cumin

3 cloves garlic -- minced

1 teaspoon chili powder

1/4 cup fresh cilantro -- minced

1 can whole tomatoes (28-ounce, low-sodium)

1 can olives (2 1/4 oz) -- drained

1 can green chili peppers (diced, 4-ounce can) --

drained

8 corn tortillas

1 1/2 cups light sour cream

2 cups Monterey jack cheese -- grated

 

Preheat the oven to 350 degrees F. Heat one tablespoon of oil in a large

skillet over medium heat. Add the onion, cumin, garlic, chili powder,

and cilantro. Saute for 3 minutes. Drain and chop the tomatoes, then add

them to the skillet. Add the olives and the chilies. Bring to a rapid

simmer and cook, uncovered, 10 minutes. Cut the tortillas into 1x2-inch

strips.

 

Oil a 2-quart casserole dish with the remaining 1/4 teaspoon oil. Layer

a third of the tortilla strips, a third of the tomato sauce, a third of

the sour cream, and a third of the cheese. Repeat the layers twice more,

ending with the cheese. Bake, uncovered, 35 minutes. The sauce will be

bubbling at the edges. Allow the casserole to cool 5 minutes, then serve.

 

Recommended companion dishes: Southwest Salad, corn chips, and salsa

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 298

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 245 Calories; 14g Fat (49%

calories from fat); 13g Protein; 19g Carbohydrate; 38mg Cholesterol;

275mg Sodium

 

NOTES : This casserole comes together very quickly. When you are short

of time, the ease of preparation makes it preferable to individual

handrolled enchiladas.

 

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