Wednesday, June 20, 2007

Part 2: Enchilada Casserole

So . . . if you're making black bean salad for father's day anyways, you might as well make a double batch and cook up an enchilada casserole too. Right? Right.

Enchilada Casserole:
-1 recipe (or 1/2 a double batch) of Black Bean Salad as detailed below
-10-11 corn tortillas
-1 jar of enchilada sauce (yes, I'm sure there's a better way to handle the sauce situation than buying a jar and YES I know nothing out of a jar is ever authentic but I'm going for easy and yummy here, not authentic. It is a CASSEROLE after all.)
-2 cups of shredded white cheddar cheese, or whatever cheese you like or have on hand

-spray a round casserole w/ olive oil spray and spoon in a bit of the sauce to coat
-add a layer of tortillas (ripping them in half when necessary to cover the bottom evenly)
-spoon on a layer of black bean salad, then a few plops of sauce, then cheese, then tortillas
-top with sauce (you'll want to use about 1/2 of your sauce on top of the casserole, it will sink down between the layers) and cheese
-bake at 375 for about 20-30 minutes or until cheese browns on top
-freezes just fine!

Listening:  Mighty Lemon Drops- "Inside Out"

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