Potato Enchilada Casserole
This is an easy dish that can serve a family on a busy weekday night. Tasty enough for company too! Serve with a side of pot beans for a complete vegan meal.
- 1 Tbsp vegetable oil
- 1 large onion, sliced in semi-circles
- 1 large Anaheim pepper, coarsely chopped
- 1/4 tsp salt
- 4 medium potatoes, peeled, sliced 1/8 inch thick
- 8 corn tortillas
- 1 c Daiya pepper jack shreds or similar cheese
- 2 c enchilada sauce
- 1 c water
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, warm the oil. Add onion and Anaheim peppers; sprinkle with salt and sauté 5 minutes, or until tender. Set aside.
- Place 1/2 cup of the enchilada sauce in the bottom of an 13 x 9 x 2 inch baking dish. Spread to cover the bottom of the dish.
- Layer on 4 tortillas.
- Scatter half of the skillet veggies over the tortillas.
- Add a single layer of half the potato slices. (It's all right if some overlap.) Sprinkle the top with half the cheese.
- Repeat the layers, starting with the half-cup of sauce.
- Evenly pour the remaining cup of enchilada sauce and the cup of water over the top of the casserole.
- Cover dish with foil and bake 30 minutes. Uncover and bake another 15 minutes. Serve hot with a sprinkling of cilantro leaves or sliced green onion tops.