About a year ago, a friend of mine made the most delicious vegetarian-friendly enchiladas in the form of a kind-of-casserole. She moved away not too long ago and I knew it would be awhile before I could eat them again, so I decided to try and copy her recipe. To my surprise, it turned out really tasty! This recipe uses cream of mushroom soup instead of sour cream, enchilada sauce, or whatever else you're used to putting on top of your enchiladas. Let's get started.
You'll need two cans of cream of mushroom soup, three cans of green chile, twelve corn tortillas, half an onion and a couple of cups of cheddar cheese.
Preheat oven to 350 degrees. Dice up your onion and saute in a pot on medium heat until translucent. Mix in green chile and cream of mushroom soup. Stir until combined and heat until bubbly. Turn off heat.
Preheat oven to 350 degrees. Dice up your onion and saute in a pot on medium heat until translucent. Mix in green chile and cream of mushroom soup. Stir until combined and heat until bubbly. Turn off heat.
In a 9x13 baking dish, spread some of the sauce around the bottom.
Arrange half a dozen corn tortillas on top.
Top with a generous portion of the sauce.
Top with cheese. I used a couple of handfuls of sharp cheddar, but feel free to use a different kind and a different amount.
Layer the other six tortillas on top.
Top with some more cheese. As you can probably tell, I love cheese!
Bake for 10-15 minutes or until cheese is fully melted.
And that's it! Serve with an avocado slice. Have a great week!
Love, Liz
Put the rest of the sauce on top.
Love, Liz
Hmmm....this looks like my kind of food! :-)
ReplyDeleteHave a great day,
-Kati
Thanks! It was mighty delicious.
DeleteLiz
mm this looks so good and pretty easy to make too!
ReplyDeleteIt was incredibly easy! Thanks for stopping by.
DeleteLiz