Enchalada casserole

Yield: 1 Servings

Measure Ingredient
1 can Refried beans; (can use no fat)
1 large Can red enchalada sauce
1 \N Container sliced mushrooms; (fresh)
2 \N Carrots
1 \N Zucchini
1 small Can corn
1 pack Flour tortillas; (can use no fat)
4 tablespoons White wine
1 pinch Fajita seasoning

Saute mushrooms in 2Tbs white wine. While waiting for mushrooms, cut carrots and zucchini into small ¼ inch chunks (or smaller depending on preference). When mushrooms are finished, remove to bowel and place remaining wine in saucepan with carrots. Saute carrots for about 5 minutes then add zucchini. You may need to add more wine (and pour a glass for yourself while you're at it!). Saute carrots and zucchini until tender, but not mushy. Remove to bowel with mushrooms. Take a 12 inch (or so) (you can tell I don't measure things well when they're my own recipes) and place ¼ cup of the sauce in the bottom. Layer two tortillas over sauce and spread refried beans on tortillas. At this point, if you want to sprinkle some grated cheese on the beans, go for it. Then layer with two more tortillas and spoon mushroom, carrot, zucchini mixture on top. Sprinkle corn on to this mixture and cover with two more tortillas. Pour remaining sauce over top and bake for about 20-30 minutes in a 350 degree oven. It sounds complicated, but it's really easy and really good! Posted to TNT Recipes Digest by Rebekah Atkinson <DidenOne@...> on Mar 11, 1998

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