The southern Californian in me is addicted to Mexican Food, it is truly my comfort food.
I’ve yet to find a good way to make traditional enchiladas in individual rolls (or I'm too lazy), but, this enchilada pie, similar to a lasagna, brings everything together in a simpler, faster form. For a weeknight meal, this is a simple one pan meal and can be prepared in advance to make the transition to dinner when you get home from school & work go faster. Other vegetables and beans can be added or substituted for the mushrooms & spinach.
Extra Virgin Olive Oil
1 Onion, chopped
10 oz. Mushrooms, sliced
2 cloves Garlic
1 package Fresh Spinach (could substitute frozen, thawed)
Feta Cheese, crumbled
Tortillas
Enchilada Sauce (I prefer the Trader Joes brand)
Cheddar Cheese, Shredded
Salt & Pepper, to taste
Heat olive oil in a pan and add chopped onion, when the onion is translucent add sliced mushroom and chopped garlic, as the garlic starts to brown add spinach. Salt & pepper to taste, then continue to cook until spinach is wilted.
Put a thin coating of enchilada sauce on the bottom of a baking dish,
followed by a layer of tortilla and then the vegetable filling and feta, and another layer of tortilla.
Cover the top with a generous amount of enchilada sauce, then cover with shredded cheddar cheese.
Bake at 350 until cheese starts to brown.
Enchilada Pie
Extra Virgin Olive Oil
1 Onion, chopped
10 oz. Mushrooms, sliced
2 cloves Garlic
1 package Fresh Spinach (could substitute frozen, thawed)
Feta Cheese, crumbled
Tortillas
Enchilada Sauce (I prefer the Trader Joes brand)
Cheddar Cheese, Shredded
Salt & Pepper, to taste
Heat olive oil in a pan and add chopped onion, when the onion is translucent add sliced mushroom and chopped garlic, as the garlic starts to brown add spinach. Salt & pepper to taste, then continue to cook until spinach is wilted.
Put a thin coating of enchilada sauce on the bottom of a baking dish, followed by a layer of tortilla and then the vegetable filling and feta, and another layer of tortilla.
Cover the top with a generous amount of enchilada sauce, then cover with shredded cheddar cheese.
Bake at 350 until cheese starts to brown.