Enchilada Casserole

Directions

1. 1
   Note: You can use any vegetables you have on hand.
2. 2
   I'd recommend keeping the onion and bell pepper though.
3. 3
   Saute the onion and bell pepper in large pan.
4. 4
   Add the zucchini and saute for another 3 to 4 minutes.
5. 5
   Add all seasoning and oregano.
6. 6
   Stir for one minute.
7. 7
   Rinse beans.
8. 8
   Add green chili, cilantro and beans.
9. 9
   Stir and cook for 5 minutes.
10. 10
    Preheat oven to 375.
11. 11
    To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish.
12. 12
    Add tortillas to cover bottom of dish.
13. 13
    Pour bean and vegetable mixture from pan over tortillas.
14. 14
    Spread evenly with a spoon.
15. 15
    Sprinkle a little bit of cheese on top
16. 16
    Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.
17. 17
    Add spinach on top of bean and vegetable mixture.
18. 18
    If using thawed spinach, tear apart with hands and layer on top.
19. 19
    If using fresh, sprinkle on top.
20. 20
    Layer tortillas on top covering spinach.
21. 21
    Pour enchilada sauce on top.
22. 22
    Spread sauce to completely cover tortillas.
23. 23
    Cover dish with foil tenting foil to try and keep the foil from touching the sauce.
24. 24
    Bake in oven for 40 minutes
25. 25
    Remove foil.
26. 26
    Cover with remaining amount of cheese.
27. 27
    Sprinkle on olives and cilantro (optional).
28. 28
    Raise oven temperature to 400 and bake for another 15 to 20 minutes until cheese is lightly brown.
29. 29
    Let casserole rest for 10 minutes before cutting and serving.
30. 30
    Recommended step.