No Tofu Cookbook-Cheese Baked Enchiladas

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* Exported from MasterCook II *

 

Cheese Baked Enchilada Casserole

 

Recipe By : Susan Sassaman Claessens

Serving Size : 8 Preparation Time :0:00

Categories : Casserole

 

Amount Measure Ingredient -- Preparation Method

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1 Tbs Olive Oil

1 Large Onion -- chopped

1 Tbs Minced Garlic

1 Small Jalapeno, Seeded And Minced

1 Tbs Chili Powder

2 Tsp Ground Cumin

1 Tsp Ground Coriander

1/2 Tsp Dried Oregano, Crumbled

1/2 Tsp Salt

2 Cups Finely Diced Zucchini

1 Green Bell Pepper -- finely diced

1/4 Cup Water

1 2/3 Cups Or 15 Oz Can Red Kidney Beans -- drained

1 Cup Fresh Tomatoes, Diced, Peeled And Seeded

1 Cup Fresh Or Frozen Corn

1 Tbs Minced Fresh Cilantro

3 14 1/2 Oz Cans Mexican Style Stewed Tomatoes -- blended til

smooth

12 Corn Tortillas

2 Cups (8 Oz) Shredded Sharp Cheddar Cheese

1 Cup (4 Oz) Shredded Monterey Jack Cheese

 

Preheat oven to 350.

Heat the oil in a Dutch oven over medium heat. Add onion and cook,

stirring frequently until the onion is translucent, about 3-4 minutes. Add

the garlic and chile and cook, stirring 1 minute. Add chili powder, cumin,

coriander, oregano and salt and stir until well combined.

Stir in zucchini, bell pepper and water. Cover and steam 3-4 minutes or

until the zucchini is just beginning to get tender. Stir in beans,

tomatoes and corn and heat through. Remove from heat and stir in cilantro.

To assemble casserole, spread 1/2 cup blended tomatoes over the bottom of

a 13 X 9 inch baking dish. Arrange 4 of the tortillas over the sauce. Top

with half of the bean mixture, spreading evenly.

Combine the cheeses. Sprinkle 1 cup cheese over the beans. Spoon on

about 1/3 of the remaining blended tomatoes. Top with 4 tortillas and the

remaining bean mixture. Sprinkle with 1 cup of cheese and half the

remaining blended tomatoes.

Arrange remaining 4 tortillas over top and spoon on remaining blended

tomatoes. Top with remaining cheese.

Bake 40 minutes or until casserole is bubbly and vegetables are tender.

Remove from oven and let stand 10 minutes before cutting.

 

 

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