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My coworker gave me this recipe that she came up with and it is so good that I want to immortalize it.

You can roll these individually into enchiladas or make a casserole by layering them in a pan kinda like Mexican lasagna. I personally prefer the layered casserole, but both ways are good.

I’m writing this from my own experience rather than a recipe book and I recommend adapting to your own personal taste.

Ingredients:
Corn Tortillas
Spicy Tomato Sauce (canned, El Pato brand if available)
Green Enchilada Sauce (canned, El Mexicano or Monterrey brand if available)
Canned, chopped Green Chiles (El Mexican or Monterrey brand if available)
Onions, Zucchini, other veggies you have on hand
Canned or Fresh: corn
Canned or Fresh: beans (preferably black beans), seasoned Mexican beans if available
Cream Cheese (or Vegan Cream Cheese)

Lay cream cheese out overnight to soften or place in a pan on low heat for 15-20 minutes.

Heat a pan on high heat with approximately 5 tablespoons of canola or corn oil. Once pan is hot, place one tortilla at a time for approximately 5 seconds on each side until they are firm but not crispy. Lay out on paper towels to absorb oil.

Combine spicy tomato sauce, green enchilada sauce and canned green chiles in a big bowl to make the sauce for the dish. Set aside.

Combine corn and beans in another bowl; set aside.

Sautee veggies with 1 tablespoon of oil until they are tender-crisp; set aside.

Assemble the casserole or roll the enchiladas.

Casserole: Take a large oven-safe dish, put a layer of sauce in the bottom of the pan and then place 3-4 tortillas to form the bottom of the casserole. Next, place a layer of cream cheese and sauce on this layer. Put another layer of tortillas and then a layer of veggies and sauce. Another layer of tortillas and then beans and corn with sauce. Another layer of tortillas with cream cheese and sauce. Another layer of tortillas with shredded cheese and sauce to top the casserole.

Enchiladas: Take an over safe pan, put a layer of sauce in the bottom. Take individual tortillas, lay them flat on a plate or your counter, spread cream cheese and then put corn and beans, veggies and a bit of sauce. Roll the tortilla tightly and place in the pan. Continue the process until you have filled the pan. Put shredded cheese and sauce on top of the enchiladas.

A lot of the sauce will be absorbed by the enchiladas when cooking, so you may want to save sauce to add later.

Cook at 375 F for approximately 1 hour. If you would like them crispy on top, cook uncovered. If you cook covered with foil be careful to prop up the foil to avoid it getting stuck to the layer of cheese on top.

These are great to serve with salsa, guacamole, sour cream, salad and rice & refried beans.

Enjoy

Tags: ethnic, food, healthy, mexican, vegan, vegetarian

This entry was posted on Tuesday, October 26th, 2010 at 6:47 am and is filed under Chula Vista, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.