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Corn and Veggie Enchilada Casserole
Recipe adapted from The Humane Society’s version that they adapted from "The Essential Eating Well Cook Book".--from Justina
Imagine onions, mushrooms and spinach between layers of corn tortillas and Daiya cheese, topped with a creamy roasted corn sauce. Justina says, "As usual, the main trick is using fresh corn tortillas."
Corn sauce ingredients:
2 cloves garlic, minced
2 10-ounce packages frozen corn
240 ml1 cup soymilk
1 ml1/8 teaspoon cayenne pepper
Salt and freshly ground pepper, to taste
Enchilada ingredients:
5 ml1 teaspoon canola oil
230 g8 ounces button mushrooms, wiped clean, stemmed, and sliced
280 g10 ounces fresh spinach, stemmed and chopped
1 small onion, chopped
2 cloves of garlic minced
2 ml1/2 teaspoon salt
Freshly ground pepper, to taste
12 corn tortillas
2 8-oz packages of Daiya Cheddar
Tomato salsa
To prepare the corn sauce:
1.Heat the garlic and half the corn in a heavy skillet, stirring often, until corn is lightly toasted, about 8 minutes. Transfer to a blender.
2. Add the soymilk and cayenne to the blender of toasted corn. Blend until smooth.
3. Toast the remaining corn in the skillet. Stir the toasted corn into the corn sauce, season with salt and pepper, and set aside.
To prepare the enchiladas:
1. Preheat the oven to 350 F (177 C). Coat a 9-by-13-inch pan (or similar baking dish) with cooking spray.
2. Heat the oil in a large, non-stick skillet over medium-high heat. Add the onion and cook until translucent. Add mushrooms and cook, stirring often, until softened (about 4 minutes). Add the spinach and cook until it's just wilted (about 2 minutes). Remove from heat and stir in the salt and pepper.
3. Layer half of the tortillas across the bottom of the baking dish. Sprinkle a thin layer of cheese across the tortillas. Spoon the spinach and mushroom mixture across the cheese and spread evenly. Add a second layer of tortillas across the spinach-mushroom combination. Pour out the corn sauce across the tortilla and then finish by spreading a layer of cheese across the sauce.
4. Place the baking dish in the oven and bake for 25 minutes, or until heated through.
5. Serve the enchiladas by cutting out a square and putting on a plate. Top with salsa and serve immediately. (We use Pace salsa, but use whatever salsa you prefer.)