Enchilada Bake

I feel like I’m on a roll with enchilada-type recipes.    I recently posed an Enchie Pie recipe, which I hope you liked.  I then was looking through some emails and found a gem from amazing Nurture Board member Stephanie.  She had sent me a recipe that she had from her childhood.  I immediately tried it with my own kids (in the slow cooker, of course), and it worked out fabulously!  Easy to assemble in the morning and wonderful to come home to after an active day in the snow!  (Yes, there is still snow here, and the ski mountain is still open for another week).  I hope you enjoy it.  Thank you Stephanie!

 Here is the original recipe:

Notes:  “(My kids) love making it – it’s a great way to get them tasting and exploring beyond their comfort zone and a neat hands-on math lesson.  This is a very forgiving recipe. You can add/change vegetables, replace the yogurt and ricotta with cottage cheese that’s blended until smooth, add shredded chicken, modify the spices, use fresh tomatoes, change the cheese, etc. I hope you and your kids enjoy it!”

 Enchilada Bake
1/4 onion, diced
1 clove garlic, diced
1 can stewed tomatoes, diced (no salt/seasonings added)
1 can kidney beans, drained
2 T mild chili powder
2 t cumin
1/2 C plain, nonfat yogurt
1/2 C low-fat ricotta cheese
Nonstick cooking spray
9 corn tortillas, halved
4 oz part-skim mozzarella cheese, grated

Directions:  Preheat oven to 350 degrees. In one bowl combine onion, garlic, tomatoes, kidney beans, chili powder and cumin. In another bowl combine yogurt and ricotta. Spray a 9-inch baking pan with nonstick cooking spray and lay 6 tortilla halves on the bottom. Top them with 1/3 of the cheese mixture, 1/3 of the bean mixture, and 1 oz of the mozzarella, then arrange 6 more halves and repeat the layering process. When you have all 3 layers complete, add the remaining grated mozzarella to the top (you may want to add a little more). Bake for 30 minutes. Serves 6.

From Kathryn:  Here is how I modified the recipe to work in the slow cooker.

Of course used the Nurture’s Recipe Framework for a Slow Cooker to keep me organized. 

Prepare slow cooker to avoid the food sticking to the edges:

-1 T olive oil rubbed around the edges of the slow cooker

Layer the following in a slow cooker, using halved corn tortillas to separate layers.  It takes about 3 small tortillas, halved, to cover a layer in my slow cooker;  you use more corn tortillas as you make the layers.  I used 9 tortillas total, as I made 3 layers.

Protein

-1 15 oz can of beans, thoroughly rinsed

Vegetables
-I will be honest here and let you know that my kids are not fans of onions and garlic, so we omitted them
-1 jar of salsa (but there are onions in this—ha!)
-1 bunch cilantro, washed and chopped

Seasonings

-1 teaspoon each of cumin and chili powder

Liquid
-1 large container of cottage cheese (this gave us more liquid than using the ricotta/yogurt blend Stephanie uses).  Besides, we were out of ricotta and yogurt!

We cooked in slow cooker on high for about 4 hours.  Once it was cooked, we topped with shredded cheese.  Yum!

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