Enchilasagna
From grosfunnoir 15 years ago
- 25-30 minutes to make
- Serves 410
I mostly got this recipe from an amazing vegan cookbook, but then i made it my own. besides, i love cheese, but you can easily leave it out. This is so ridiculously good I've made it twice in one week! It makes great left overs, and it's a definite crowd pleaser! Read more See less
Ingredients
- Sauce: shopping list
- olive oil shopping list
- 1 large onion (diced) shopping list
- 4 cloves of garlic (diced, or pressed in a garlic press) shopping list
- 3 cans of tomatoes (i like the flavoured ones with like celery and garlic and onion thrown in for extra delicious and more veggies) shopping list
- 3 hot banana peppers (seeded, and roasted, you could save some of the seeds to add more heat, but you probably won't need to) shopping list
- chili powder (to taste) I like a mix of ancho and chipotle shopping list
- Filling: shopping list
- olive oil shopping list
- 5 medium sized waxy potatoes (peeled and cut into small bite-sized chunks) shopping list
- kale (roughly chopped) (I use half of the bunch that you get at the grocery store, the rest is delicious for using in veggie juice, but you can always add more green leafy goodness to this recipe) shopping list
- 4 cloves of garlic (diced) shopping list
- 1 cup of vegetable broth (organic is good, because it's lower in sodium and then you can control the amount of salt in your recipe) shopping list
- For layering: shopping list
- tortillas (the multi-grain ones are great, but the flavoured ones would be good too, like spinach, mmm) shopping list
- Grated cheese, and lots of it! I like a mix of monterey jack and old cheddar shopping list
How to make it
- Sauce:
- In a large pot pour about 2 tablespoons of olive oil, you could also use canola or grapeseed, this is totally personal preference. Heat the oil, then add the onion. Cook the onion until it's translucent. add the garlic and the cans of tomatoes. Bring to boil. Lower heat and add the hot peppers and chili powder. (With the hot peppers, I like to grill them then scrape the flesh off the skin, you could probably skip the grilling process and dice, but you may want to only throw in 2 peppers then) Allow sauce to simmer for about half an hour, then purree.
- Filling:
- Same deal with the oil as before (with the different types), pour a little oil into a pot, a little less than a tablespoon, and heat over medium heat. Add the Kale and the garlic. Allow the Kale to wilt then add potatoes. Pour in a little of the vegetable broth. Cook until the broth is absorbed, then repeat. Keep adding more vegetable broth until all of it is added and absorbed.
- Layering:
- In a large lasagna pan spoon a little of the sauce and spread across the bottom. Cover the sauce with one layer of Tortillas. Cover the tortillas with a layer of the potatoe and kale mixture, then cover that with sauce, and sprinkle a generous amount of cheese over those layers (you can leave out the cheese for the vegan version, but i like it with the cheese, makes it very gooey and yummy). repeat the layers once. Put on one last layer of tortillas, and pour the last of the sauce over that. Cover the sauce with cheese. Place in the oven and bake on about 400-425 degrees fehrenheit until the top is as dark as you like and all the cheese is melted. Since all the layers are already cooked, you really only need to bake it until it looks the way you want it to.
- Enjoy!
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- grosfunnoir Toronto, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments