A great vegetarian GF Casserole Recipe

I made this WONDERFUL casserole last night and I had to share. It's vegetarian and Gluten free.  If you wanted to add meat, you could add cooked shredded chicken.

And the best part is... It's really inexpensive! This whole dish cost only $3.75!

Pinto Bean Enchilada Casserole (serves 8)

• 12 corn tortillas, torn into pieces (.50)


• 1 large can green enchilada sauce, divided ($1.00)


• 3 cups of shredded cheese, divided ($1.50)


• 1 can S&W Chipotle Pinto Beans, divided (don't drain off the liquid!)(.75)

1. Coat the bottom of a 9x13 pan with 3 Tbs. of of green enchilada sauce.


2. Layer torn tortillas, cheese, beans, enchilada sauce. Repeat until the pan is full.


3. Top with remaining cheese.


4. Bake Casserole at 350 degrees for 45 minutes, or until the casserole is brown, bubbly, and delicious.

Serve with a crisp green salad ($1.00/bag).

 

So... A whole dinner for $4.75!

 

 

 

What's for dinner tonight?

In the recent issue of All You Magazine, there was a recipe for Slow Cooker Enchiladas. The recipe calls for corn tortillas that are toasted under the broiler.

I made a few changes to the original recipe (linked above).  Here is my version:

Ingredients:

• 9 6-inch corn tostadas


• 1 container Philadelphia Cooking Creme- Santa Fe flavor


• 15 ounces canned red enchilada sauce


• 1 15-oz. can White Northwestern Beans, rinsed and drained


• 2 cups cooked, diced, chicken (whatever type of chicken- white or dark, it's your choice)


• 2 1/2 cups shredded Cheddar

 

Directions:

1. Reserve 2 Tbsp. enchilada sauce. Combine beans, 1/2 tub of Cooking creme, chicken and remaining sauce in a bowl.


2. Mist slow-cooker insert with cooking spray. Spread 1 Tablespoon on creme on 3 tortillas place them in bottom of the crock pot.


3. Spread 1/4 of bean and meat mixture over tortillas.


4. Sprinkle with 1/2 cup cheese.


5. Repeat with 3 more tortillas, remaining bean and meat mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.