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Creamy Enchilada Casserole




Source of Recipe


unknown


List of Ingredients




Filling:
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
One 16-ounce can vegetarian refried beans
1/2 cup mild or medium-hot bottled salsa or
one 4-ounce can mild green chiles
2 tablespoons minced fresh cilantro, optional
1/2 teaspoon dried oregano

Sauce:
1 1/4 cups low-fat milk, rice milk, or soymilk
2 tablespoons unbleached white flour
1 1/2 cups grated Monterey jack or jack-style nondairy cheese
(or any mild white cheese or nondairy cheese)

8 to 10 corn tortillas, cut into halves
1 scallion, thinly sliced

Salsa for topping, optional


Recipe



Preheat the oven to 400 degrees.

Heat the oil in a medium skillet. Add the onion and sauté over medium heat
until translucent. Add the garlic and continue to sauté until the onion is
golden. Stir in the remaining filling ingredients and continue to cook until
everything is well heated through.

In a small saucepan, heat 1 cup of the milk. Dissolve the flour in the
remaining milk. Whisk it into the saucepan, then sprinkle in 1 cup of the
cheese. Bring the sauce to a gentle simmer, stirring frequently, and cook
until thickened.

Line a lightly oiled, shallow two-quart round or rectangular baking dish
with a single layer of tortillas, placing them this way and that for even
coverage. Pour in the filling and spread evenly over the tortillas. Cover
with the remaining tortilla halves.

Pour the cheese sauce evenly over the tortillas, then sprinkle with the
remaining cheese. Sprinkle the scallions over the top. Bake for 15 minutes,
or until the cheese is bubbly. Serve at once, passing around some salsa for
topping if desired.