Here's a recipe for a quick and easy Enchilada Casserole. It's flavorful and quick to prepare; an easy supper for a busy day.
1. In a skillet, add olive oil and heat. Then add:
1 onion, chopped
2 peppers, chopped (red, yellow, or green)
4 cups of spinach, raw
Cook until vegetables are soft and tender. Set aside.
2. Gather together and open:
1 can black olives
1 large can refried beans (fat free)
1 package of a dozen corn tortillas
3. Prepare one recipe of enchilada sauce (follows in next post).
Heat the corn tortillas in a microwave until soft and pliable. In a large casserole dish, place a layer of corn tortillas. Add a layer of the onion, pepper, and spinach mixture. Then add another layer of corn tortillas. Next place another layer of re- fried beans and the black olives, slicing each one into 2 or 3 slices. Top with 1/2 of the enchilada sauce and any remaining onion, pepper, and spinach mixture. Layer again with corn tortillas, then with remaining enchilada sauce.
Bake at 350 degrees F. for 30 minutes (should be bubbly and heated through). Remove from heat and add a thin layer of your favorite salsa. Serve and enjoy!
*Be generous with the enchilada sauce. A double batch of sauce is not 'too much' for our family.