Great enchilada sauce plus cheese equals great enchiladas.  It is that simple.  Here is the recipe for a great and simple to make enchilada casserole.  This is quick to put together since you stack the tortillas instead of filling and rolling them.  I use a hefty portion of grilled veggies because I leave the meat out.  Feel free to add a meat option if you want to.  I like mine just as they are, simple and flavorful.

This is a great meal to make when you have a bit of extra time OR if you make some of this ahead of time.  You can make the sauce ahead and also cook the veggies so it is ready to assemble in a flash.  This is an adapted recipe to fit my families tastes and what I actually have the time and patience to cook.  Feel free to use the veggies you love or what you have on hand.  This recipe uses corn tortillas but if you don’t like them then use flour ????

Vegetable Enchilada Pie 

 For the sauce:
2 tb olive oil
2 C chopped onions
4 cloves garlic, minced
5 TB chili powder, mild or hot
2 TB cumin
1 shredded corn tortilla
1 28 oz can of diced tomatoes, drained.  I used fire roasted
2 TB of brown sugar
1 chipotle chili, chopped. Use more if you really like it hot
1 C water
salt and pepper to taste

Heat oil in a large pot over medium heat.  Add the onions and sautee until golden, then add the garlic, chili, cumin and the tortilla, stirring for a moment until fragrant.

This will be pureed for a smooth and zesty enchilada sauce!

Add the remaining ingredients and simmer for 20 minutes.  During this time you can get the veggies ready, if you choose.  Puree this sauce in a blender or use an immersion blender, my method of choice.  Use right away or put in a container to use another time.  You may never buy pre-made enchilada sauce again!

For the filling:
2 Tb olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 C fresh or frozen (but thawed) corn
1 C chopped zucchini
1 C chopped asparagus
1 tsp dried oregano
3 C black beans, rinsed
2 4 oz cans of chopped green chili’s, drained very well
1 C of your favorite salsa.  Drain it is if is too watery.
1 C low-fat sour cream
about 14 corn tortillas, small sized
3 C shredded Mexican blend cheese

Heat a large skillet over medium heat and add the oil.  Saute the onion until golden, then add the garlic, stirring for about a minute until fragrant.

Add the corn, zucchini, asparagus and oregano.  Saute until heated but it is still crisp.  Add the beans to the pan and set aside.

In a bowl mix the sour cream, chiles, salsa and sour cream.
Preheat the oven to 400 degrees.

Cover the bottom of a large baking dish with a bit of the enchilada sauce, put a layer of tortillas down cover them with a bit of sauce, then veggies, then sour cream, then cheese and a layer of tortillas.

Continue to do this until the dish is full, ending with a layer of sauce and a sprinkling of cheese.

Cover tightly with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

This is the ultimate meat-free dish and a snap to prepare.  A family favorite for sure!