It’s a lightened-up, healthy enchiladacasserole chockfull of quinoa, black beans and corn. In a large bowl, combine cooked quinoa, cooked onions and garlic, drained black beans, enchilada sauce, green chiles, corn, ½ cup yogurt or sour cream, ½ cup light shredded cheese, chili powder and cumin
Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish. Pour 1/2 cup of the enchilada sauce over the cheese. Add the final 1/3 of tortillas on top of the casserole. Cover the casserole with foil and bake for 30 minutes. Let the casserole sit for 5 minutes before cutting
EnchiladaCasserole is one of the classic dish which exists in many versions, when i googled for a vegetarian Enchiladacasserole i have seen some million versions either with homemade enchilada sauce or else with store bought ones
In a small saucepan, combine quinoa and chicken broth and bring to a boil. Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve
Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker
So do you know what the first step is in making Enchiladas Rancheras is. I've made these enchiladas for years but always find the best flavor comes from using leftover pot roast & pork carnitas in tandem along with fresh made tortillas and tomato sauce
To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top
I had also never had enchilada sauce before, so I looked up how to make the homemade variety. I make this casserole all the time now, and it has become a Rasico family favorite
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