I hope you all had an amazing Fourth of July! How did you celebrate? We celebrated by going to June Lake for a long weekend getaway. Boy was it needed and rejuvenating to be tucked away in a cabin and explore the mountainous outdoors.
Before we left for vacation I made a bunch of meals that were ready to heat and eat like this delicious enchilada casserole. Enchiladas are a great way to use up extra vegetables sitting around in your refrigerator. I have made this with finely chopped zucchini, cauliflower, cabbage, onions, beans, chicken, flour tortillas, corn tortillas, spicy and not spicy. The great thing is you can add whatever you want to this recipe and it pretty much is a sure bet it will still be tasty.
Start with a base. The base here is enchilada sauce, then layer a large tortilla, cheese, cooked vegetables and beans, another tortilla, cheese, cooked vegetables and beans, tortilla, and cheese. Top off your casserole with the rest of the enchilada sauce and garnish with fresh cilantro.
I guessed the ratios on the ingredients so feel free to play with vegetable amounts.