Enchilada Casserole
Ingredients:
- 1 dozen corn tortillas, made from corn, lime, water only
- 1 28 ounce can enchilada or chili sauce
- grated ff cheese, I used mozzerella and cheddar
- 1/4 cup wine/broth/balsamic vinegar
Filling Ingredients:
- 2 cups cooked bulgar wheat
- 2 cups cooked lentils, a little cooking water added in for moistness
- one onion chopped
- several cloves garlic
- 2 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- salt if you need it
Preparation:
Cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or veggie broth, til tender mix all filling ingredients in bowl.
Prepare baking dish with very light film of oil or spray, 8x11 inch or 9x13, or a couple round casseroles that fit the tortillas works, too.
Pour small amount of sauce into pan, cover bottom of pan with tortillas, add layer of filling, sprinkle with cheese, layer of tortillas, pour on some sauce, add filling and cheese, end with layer of tortillas and sauce with a sprinkling of cheese.
Bake 350° F for about 30 minutes.
Servings:Source: Jan Gordon
Submitted by: Recipe Group Member
Date: Oct 28, 1993
