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Enchilada Casserole
Enchilada Casserole

Before you jump to Enchilada Casserole recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a lot more popular than in the past and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, most people believe that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. In reality, though, simply making a few minor changes can positively affect daily eating habits.

These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. Olive oil can also be healthy for your skin since it is an excellent source of vitamin E. If you currently eat a lot of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. If you can locate a good local supplier of fresh fruit and leafy greens, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to enchilada casserole recipe. To make enchilada casserole you need 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to prepare Enchilada Casserole:
  1. You need 9 Corn Tortillas
  2. Get 10 oz can, Enchilada Sauce
  3. Prepare 1 Onion, chopped
  4. Take 1 Green Bell Pepper, chopped
  5. Use 2 Zucchini, sliced small
  6. Take 1/2 tsp Cumin, ground
  7. Take 1 tsp Oregano
  8. Use 1/2 tsp Cayenne Pepper, or more to taste
  9. Take 1 Salt & Pepper
  10. Get 1 can Green Chili, chopped
  11. You need 1/2 cup Cilantro, chopped
  12. Prepare 15 oz can, Black and/or Pinto Beans
  13. Get 1 box Spinach, frozen and thawed or fresh chopped
  14. Get 1 Bag of Cheese, shredded
  15. You need 1 can Black Olives, sliced
Steps to make Enchilada Casserole:
  1. Note: You can use any vegetables you have on hand. I'd recommend keeping the onion and bell pepper though.
  2. Saute the onion and bell pepper in large pan. Add the zucchini and saute for another 3 to 4 minutes.
  3. Add all seasoning and oregano. Stir for one minute.
  4. Rinse beans.
  5. Add green chili, cilantro and beans. Stir and cook for 5 minutes.
  6. Preheat oven to 375°.
  7. To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish. Add tortillas to cover bottom of dish.
  8. Pour bean and vegetable mixture from pan over tortillas. Spread evenly with a spoon.
  9. Sprinkle a little bit of cheese on top
  10. Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.
  11. Add spinach on top of bean and vegetable mixture. If using thawed spinach, tear apart with hands and layer on top. If using fresh, sprinkle on top.
  12. Layer tortillas on top covering spinach.
  13. Pour enchilada sauce on top. Spread sauce to completely cover tortillas.
  14. Cover dish with foil tenting foil to try and keep the foil from touching the sauce.
  15. Bake in oven for 40 minutes
  16. Remove foil. Cover with remaining amount of cheese. Sprinkle on olives and cilantro (optional).
  17. Raise oven temperature to 400° and bake for another 15 to 20 minutes until cheese is lightly brown.
  18. Let casserole rest for 10 minutes before cutting and serving. Recommended step.

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