Posts Tagged ‘vegetarian meals

17
Mar
10

Enchilada casserole tutorial

 A few weeks ago we had  a party at our place  and I made a vegetarian “chicken” enchilada casserole.  Everyone loved it!  Some people were very confused, saying “I thought you guys were vegetarian; there’s chicken in here!”  Well, yeah, but no.  There wasn’t any dead yard bird in there, just good ol’ Trader Joe’s Chickenless Strips.  I’ve posted a picture of the box a few posts back.  I like using those things.  They are so handy when it comes to doing recipe reduxes involving chicken.  Trying to make mostly vegetable heavy meals now days, I like to indulge in some processed stuff once in a while.  Moderation in everything, right?

The night before last I decided to make the casserole for dinner.  Since it was such a hit at the party, I thought I should share it with my blog audience this time.  So here goes:

The first layer

This is made like a lasagna, in layers.  The first layer I spooned in some green enchilada sauce (yes, from a can!), two corn tortillas (or what ever fits in your dish), sprinkle a little grated cheese (I used pepper jack and cheddar), chopped onion, sliced olives, chopped jalapeno, and chopped Trader Joe’s Chickenless Strips (I sauted these first in a little olive oil, added garlic powder, cumin, salt and chili powder to taste).

Layer two more corn tortillas

Ladle more green enchilada sauce on top

Add a little grated cheese

Add the chickenless strip chunks, sliced olives, chopped jalapeno, chopped onions

Load the top up with cheese

And bake it until it looks like this!  Preheat your oven while you are building your casserole to 350 degrees.  Bake for about 30 minutes, until it is browned and bubbling.  The other night when this was baking I made Spicy Quinoa instead of rice and refried black beans.  I’ve shown you in past posts how I make refried beans so I’m not going to get into that this time.  I am, however, going to show you  a little step by step action with the quinoa.

Before you heat the pan, have a measuring cup with the liquid ready.  I have a 1 cup plastic measuring cup that has all of the cool markings on it.  I put 1 – 2 tablespoons of chili paste or salsa into the cup and add water or stock up to the 3/4 cup  marking.  Add a small amount of olive oil to a small sauce pan.  Heat over medium high heat, saute a couple tablespoons chopped onions, add some salt, cumin and chili powder to taste and 1/2 cup quinoa.  Stir often until quinoa starts to brown a little.

  Add your liquid and reduce heat to low and cover pan with lid.  Cook until all of the liquid has evaported, about 19 minutes.  Fluff with fork when done.

And this is what it looks like when it is done!  My lighting is a little strange here, so don’t freak if you make this and it isn’t this color, okay?

Add a  green salad and you’ve got yourself a nice balanced meal.  This is better than any Mexican restaurant and a lot lower in fat.  The whole thing takes less than an hour from start to finish.  And, yeah, we really eat meals like this almost every day.  Just ask Katie!




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