Easy Vegetarian Chilaquiles Enchilada Casserole Recipes

Steps:

• Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
• Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
• Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
• Spread in bottom of 9x9" baking pan.
• Defrost vegetarian crumbles and heat with beans.
• Spread over layer of tortilla strips.
• Sprinkle half the cheese over the bean mix.
• Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
• Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
• Serve with sour cream. Goes well with rice.

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Steps:

• Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).
• Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.
• With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
• Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
• Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
• To serve: Divide the chilequiles among two plates and top with your garnishes of choice.