Saturday, July 31, 2010

Sauteed Veggie Enchilada Casserole

My father happened to call me today while I was preparing this dish and informed me that if I were to ever use processed cheese in my enchiladas my ancestors would come back from the dead and strangle me in my foolin', he's charming like that.

Luckily for me, because of the whole mid-night throttle thing (and lucky for you) globs of orange colored dairy and emulsifiers were the farthest thing from my mind when I was concocting this dish. I wanted something light, yet flavorful. Something that would utilize the fresh produce I picked up at the store this morning. This fit the bill quite nicely.

I took about 4 cups of chopped veggies + one bell pepper and six cloves of chopped garlic, and sauteed them in 2 tablespoons of butter. Tossed the whole shebang with 1/2 tsp of garlic salt and 1/2 cup of mozzarella. Then I layered like so.....corn tortilla, green enchilada sauce, veggie mixture, corn tortillas, sauce, 1/2 cup mozzarella, corn tortillas, the last of the sauce, 1 cup mozzarella, olives. I baked it at 375 until it bubbled.

Served this up with homemade salsa and sour cream. If anyone wants more a more detailed instructions let me know. I'd be happy to post them.....for now though I am trying to get off the computer before the storm gets here.

Goodnight all!


  1. I say you get him a brick of velveeta for his birthday!!

  2. Ha ha...for some reason I don't think that would go over so well. :)


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