Saturday, June 2, 2012
Tonight, Malissa and I were in the mood for some good Mexican food! This dish is now one of our new favorites! A good-hearty center, with a delicious and spicy sauce!
Layered Tex-Mex Enchiladas
Two 8-ounce cans tomato sauce
3 Cups water
1/4 Cup Cornstarch
3 Tablespoons chile powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
4 cups mashed cooked pinto beans
1 cup chopped green onions
1 1/2 cups frozen corn kernels, thawed
One 2 1/4-ounce can sliced black olives, drained, optional
1 to 2 Tablespoons chopped green chiles, optional
10-20 corn tortillas
Tofu sour cream, optional
1. to make the sauce: Put all ingredients for the sauce into a saucepan. Mix well with a whisk until well combined. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Taste and add more chile powder if desired. Set aside
2. To assemble the casserole: Preheat oven to 350 degrees Fahrenheit. Put the beans, green onions, corn, olives and green chiles into a large bowl and mix gently until well combined.
3. Spread 1 1/2 cups of the sauce over the bottom of a oblong nonstick baking dish. Place 3-6 corn tortillas in the bottom of the dish. Spread half of the bean mixture evenly over the tortillas. Place another 3-6 tortillas over the bean mixture, then spread the remaining bean mixture on top. Cover with 3-6 more tortillas, and then pour the remaining sauce over the tortillas. Cover the baking dish with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes.
4. Remove the baking dish from oven and let the lasagna rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired