Thursday, January 18, 2018

{Recipe} Creamy Enchilada Bake

In my quest to get out of our meal rut at dinnertime, I've been trying new recipes. I tested this one out without photographing it and when I re-made it last week, it didn't come out quite as pretty as my first try. Refer to the recipe for tips and nicer photos. I also renamed it (in my mind) from Vegan Cheesy Mexican Tortilla Bake to Creamy Enchilada Bake.  Whatever you choose to call it, it is delicious, healthy and hearty.
 Ingredients:
For the cheese sauce (makes 2 1/2 cups)
1 cup raw unsalted cashews *(or 1/2 cup cashews, 1/2 cup white beans)
1 cup mild-medium heat, runny salsa (I used my Restaurant Style Salsa In a Flash)
3/4 cup plain unflavored non dairy yogurt (I had trouble finding this so I used some of my Cannellini Bean Sour Cream)
1/4 cup +1 TBS water
1 1/4 tsp smoked paprika
1 1/4 tsp cumin
3/4-1 tsp fine grain sea salt 
Other ingredients:
9 small tortillas, cut into fourths
2 (15 oz) cans black beans, drained and rinsed
1 cup salsa
2 cups corn (I used frozen)
Optional: green onions for garnish
 1) Make cheese sauce by blending all of the ingredients in a high powered blender.  My sauce isn't as pink as the original because I'm using my homemade salsa which is a little browner/greener than commercial salsa.
 2)Preheat oven to 375 F, cut the tortillas into fourths.  Line 8x8 baking dish with parchment paper (or spray with non stick spray).
 3)Spread a layer of cheese sauce (1/3 of the cheese sauce) on the bottom of the pan, then layer tortilla pieces over the sauce to cover bottom.
 4) Add one can of beans and 1 cup of salsa.
 5) Add 1 cup of the corn.
 6) Repeat layers of 1/3 of the cheese sauce, tortillas, beans and corn (no salsa in this layer).   Cover with remaining cheese sauce.
7) I had extra tortilla pieces so I added them and then the last 1/3 of the cheese sauce. Cover with foil and bake for 30 minutes (the recipes says 15 minutes but with the frozen corn, mine did not get hot until the 30 minute mark).   Remove foil and bake another 8 minutes or so (mine got a little dry but I think it was because of  the top layer of tortillas).  Garnish with green onions & serve.

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4 comments:

Tamar SB said...

Yum! I need to make my enchilada bake soon!!

Julie's Creative Lifestyle said...

Hi Heather, this sounds really good and healthy. I would love to make this sometime. Thanks for the recipe.

Jessica @ Barefoot by the Sea said...

This looks yummy = and great for a football game! We've got a big one this weekend! What are you guys up to?

Carla from The River said...

Yum!
We get in the same ruts, eating the same thing. Looking forward to new ideas.
Carla

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