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Enchilada Casserole
May 28, 2003

This is a great base recipe you can vary to your tastes and come up with endless combinations. I used the tempeh, and since it was finely crumbled I barely even noticed it was there. I also added a can of corn, an anaheim chili, a packet of taco seasoning, and about 6oz. of salsa. I put half the cheese on after the first layer as someone suggested, and used 4 tortillas, ripping them to fit the pan, instead of the 3 per layer. I'll probably saute the onions and peppers next time as they were kind of crunchy. I will be making this over and over!

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