Enchilasagna

IMAG0155Don’t be fooled by the title: the only thing Italian about this is a can of tomato sauce and an arrangement in layers. Even the layering thing could be called into cultural question. The eyes stop seeing once the fork goes into the mouth, however — this ended up being more delicious than expected. I’m using camera phone shots so please bear with it.

Enchilasagna

  • 3 small corn tortillas
  • 1/2 can refried beans
  • 2 cloves garlic, minced
  •  2 tbsp onion, minced
  • 1 orange sweet pepper, minced
  • 1 tsp olive oil
  • 1 c shredded mozzerella
  • 1/2 c shredded colby
  • 2-3 c enchilada sauce (below)

beansCook your minced items over ML heat until a delicious odor begins to rise.  Mix in beans and let cook over ML heat while you make that enchilada sauce.

Easy enchilada sauce:

  • 1/4 c vegetable oil
  • 2 tbsp whole wheat flour
  • 1 6oz can tomato sauce
  • 1 c broth
  • 2 tsp garlic paste 
  • 1/4 c chili powder
  • 1 tbsp cumin

IMAG0164Heat oil to MH and add flour, garlic paste and seasonings. Mix everything and add tomato sauce as soon as they are; continue mixing over M-ML heat, adding water while doing so. Lightly oil the bottom of a glass casserole dish and layer tortilla-beans-cheese-sauce three times and cover it all in sauce. Cover lightly with foil and bake at 350 for 15 minutes, then remove foil and bake for another 10. This is the most visually unappealing item to photograph, but ended up being one of my most delicious. 5 spoons!

 

 

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