(Almost) No Fat: Enchilada Casserole

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* Exported from MasterCook *

 

Enchilada Casserole

 

Recipe By : The (Almost) No Fat Cookbook, by Grogan, page 116

Serving Size : 6 Preparation Time :0:00

Categories : *No Fat Cookbook Beans And Legumes

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups onion -- minced

2 tablespoons chile powder

(ancho chile powder is good)

2 tablespoons flour

3/4 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic granules

2 cups water

3 tablespoons tomato paste

1 large onion -- thinly sliced

1 large green or red bell pepper -- seeded and sliced

3 large clov garlic -- minced, up to 4

2 cups fresh mushrooms -- sliced (opt.)

2 cups frozen corn

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons chile powder

salt -- to taste

2 cups canned or cooked pinto or black beans

OR sliced seitan

OR Breast of Tofu or Smoky Baked Tofu

(see separate recipes)

12 corn tortillas

 

Serves 6

 

This recipe is every bit as delicious as rolled enchiladas, but much

easier, because there is no need to fry the tortillas and dip them in

sauce. You can use your own favorite filling as a variation.

 

Make an enchilada sauce by steam-frying onions in a heavy skillet: Mix

together chile powder, flour, salt, ground cumin and garlic granules and

add to the onions. Whisk in the water and tomato paste. Bring to a boil,

then turn down to low, cover, and simmer for 20 minutes. Salt to taste.

 

For the filling, steam-fry the onion, bell pepper, garlic, and mushrooms in

a large, lightly oiled or non-stick heavy skillet. When the onions have

wilted, add corn, ground cumin, dried oregano and chile powder. Add salt

to taste. Add remaining ingredients.

 

Other options to add to the filling instead of those above are crumbled

frozen tofu, reconstituted textured vegetable protein granules flavored

with soy sauce, textured vegetable protein chunks reconstituted in

vegetable broth and sliced, or your favorite vegetarian burger, sliced or

crumbled.

 

Preheat the oven to 350F. Spread a little bit of the enchilada sauce in

the bottom of a 9 " x 13 " baking pan. Dip 4 of the tortillas into hot

water, and layer them in the bottom of the pan, overlapping slightly. Top

the tortillas with half of the filling. Dip 4 more tortillas into hot

water, and layer them over the filling. Spread the rest of the filling on

top, then dip the remaining 4 tortillas in hot water, and lay them on

top. Pour the remaining enchilada sauce over this. If you wish, spread

the top with a thin layer of Tangy Cream Sauce or Golden Sauce (see

separate recipes).

 

Cover the casserole with foil, and bake for 15 minutes. Remove the foil

and bake 10-15 minutes more. Serve the casserole with Tofu Sour Cream,

salsa, Spanish Rice, and a salad.

 

You can vary this recipe by using the tofu filling from the Lasagne recipe,

and/or substituting your own favorite enchilada or mole sauce.

 

Per serving: Calories: 284, Protein: 10 gm., Carbohydrates: 55 gm., Fat: 2 gm.

 

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