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Enchilada Casserole
April 17, 2003

Great recipe! I scaled the recipe for 16 servings, which completely fills a 9 x 13 baking dish. Following other reviewers' suggestions, I soaked the tortillas in the enchilada sauce for about 10-15 minutes, and substituted thawed veggie burger crumbles for the tempeh. I added some shredded cheese, one 3 oz. can of sliced olives, and some enchilada sauce to the first layer before topping with the second layer of tortillas. Though the 16-serving recipe calls for 4 cloves of garlic, I used only 2. I also used only one 6 oz. can of sliced olives sprinkled over the top with the cheese. Next time I'll saute the onions first. The 16-serving recipe will easily feed 8 hungry people when served with a salad and some crusty bread. It's hearty, filling, and very tasty. I know I'll be making this recipe many, many times!

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