Name: Enchilada Casserole
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Ingredients: 9 Corn Tortillas; 10 oz can, Enchilada Sauce; 1 Onion, chopped; 1 Green Bell Pepper, chopped; 2 Zucchini, sliced small; 1/2 tsp Cumin, ground; 1 tsp Oregano; 1/2 tsp Cayenne Pepper, or more to taste; 1 Salt & Pepper; 1 can Green Chili, chopped; 1/2 cup Cilantro, chopped; 15 oz can, Black and/or Pinto Beans; 1 box Spinach, frozen and thawed or fresh chopped; 1 Bag of Cheese, shredded; 1 can Black Olives, sliced

Everyone loves the idea of sitting down to a tasty home-cooked dish, yet with today's busy schedules, it can be tougher than ever before to discover the time to place one together. Fortunately, help is around, the Enchilada Casserole recipe and suggestions in this article will certainly aid you assembled well balanced meals for your family members in a remarkably, short time.

Enchilada Casserole

You can have Enchilada Casserole using 15 ingredients and 18 steps. Here is how you do that.

Ingredients of Enchilada Casserole :

Provide Corn Tortillas.

You need can, Enchilada Sauce.

Prepare Onion, chopped.

You need Green Bell Pepper, chopped.

You need Zucchini, sliced small.

Use Cumin, ground.

Provide Oregano.

Provide Cayenne Pepper, or more to taste.

Use Salt & Pepper.

Provide Green Chili, chopped.

Provide Cilantro, chopped.

You need to prepare can, Black and/or Pinto Beans.

Use Spinach, frozen and thawed or fresh chopped.

You need Bag of Cheese, shredded.

Prepare Black Olives, sliced.

Short Tips:

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instructions :Enchilada Casserole

Note: You can use any vegetables you have on hand. I'd recommend keeping the onion and bell pepper though..

Saute the onion and bell pepper in large pan. Add the zucchini and saute for another 3 to 4 minutes..

Add all seasoning and oregano. Stir for one minute..

Rinse beans..

Add green chili, cilantro and beans. Stir and cook for 5 minutes..

Preheat oven to 375°..

To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish. Add tortillas to cover bottom of dish..

Pour bean and vegetable mixture from pan over tortillas. Spread evenly with a spoon..

Sprinkle a little bit of cheese on top.

Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach..

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..

Layer tortillas on top covering spinach..

Pour enchilada sauce on top. Spread sauce to completely cover tortillas..

Cover dish with foil tenting foil to try and keep the foil from touching the sauce..

Bake in oven for 40 minutes.

Remove foil. Cover with remaining amount of cheese. Sprinkle on olives and cilantro (optional)..

Raise oven temperature to 400° and bake for another 15 to 20 minutes until cheese is lightly brown..

Let casserole rest for 10 minutes before cutting and serving. Recommended step..

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