Enchilada Casserole

Directions

1. 1
   Set oven to 375 degrees
2. 2
   Prepare all ingredients before beginning (Chop or mince) to cook (Onion, Bell Pepper, Tortillas in 1 inch squares, Chard, Zucchini, Corn).
3. 3
   In a large frying pan, add 2 to 4 tablespoons of water set to high and when the water sizzles, add the chopped (onions and peppers), sauce for 5 minutes.
4. 4
   Reduce heat to medium and add spices and minced garlic. Saute for 2 minutes adding water as needed but keep the mixture moving.
5. 5
   Stir in chopped tomatoes, Beans, Zucchini, Corn, Chard and 2/3 of the Tortilla squares.
6. 6
   Cover and cook mixture for 5 minutes, stirring as necessary.
7. 7
   Remove 1.5 cups of the mixture and puree in a blender.
8. 8
   Return puree to the pan, mixing thoroughly.
9. 9
   Move mixture to a 9 by 13 inch baking pan, cook for 15 minutes at 375 degrees.
10. 10
    Toast remaining Tortilla pieces and add when the casserole is through baking.
11. 11
    Remove from oven and let stand 5 minutes before serving.
12. 12
    Top servings with garnishes: Avocado, Guacamole, Cheese and/or Salsa per individual tastes.