Easiest Way to Recipe Appetizing Enchilada Casserole

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Good Evening every body, at this time you get present recipe Enchilada Casserole with 15 ingredients and 18 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 18 stages of easy cooking Enchilada Casserole.

Ingredients all Enchilada Casserole

1. Prepare 9 : Corn Tortillas.

2. Prepare 10 oz : can, Enchilada Sauce.

3. Needed 1 : Onion, chopped.

4. Prepare 1 : Green Bell Pepper, chopped.

5. Needed 2 : Zucchini, sliced small.

6. Needed 1/2 tsp : Cumin, ground.

7. Prepare 1 tsp : Oregano.

8. Prepare 1/2 tsp : Cayenne Pepper, or more to taste.

9. Prepare 1 : Salt & Pepper.

10. Needed 1 can : Green Chili, chopped.

11. Prepare 1/2 cup : Cilantro, chopped.

12. Prepare 15 oz : can, Black and/or Pinto Beans.

13. Prepare 1 box : Spinach, frozen and thawed or fresh chopped.

14. Prepare 1 : Bag of Cheese, shredded.

15. Prepare 1 can : Black Olives, sliced.

If all ingredients Enchilada Casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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