Enchiladas Mineras Casserole
To make casserole-style enchiladas, stack the ingredients in layers instead of rolling the filling into tortillas one at a time. You get all the same flavors, b
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Cooking tools:
- Oven
- Skillet
- Saucepan
- Baking dish
- Mixing bowl
- Whisk
- Microwave
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Stove
- Refrigerator
Ingredients
- 1 Tbsp Oil, cooking
- 2 tsp Chili powder
- 2 tsp Cumin, ground
- 1/2 tsp Oregano, dried
- 1/2 tsp Garlic powder
- 7 Tbsp Tomato paste
- 2 cups Stock, any type
- 8 Tortillas, corn and taco-sized, sliced into thick strips
- 12 oz Carrots, diced
- 12 oz Zucchini, diced
- 1 Onions, medium, diced
- 2 stalks Green onions, chopped, green and white parts combined
- 1 cup Corn, frozen
- 1 Tbsp + 1 Tbsp Oil, cooking
- 6 oz Cheese, shredded Mexican blend
- for serving Sour cream (sub plain or Greek yogurt)
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