Monday, June 21

Rellenos-y Quiche-ish Enchilada Casserole

You need:

  • Wheat Tortillas (enough for a few layers in your pan)
  • 1 Can of green enchilada sauce. Salsa verde?
  • Two eggs for each layer
  • 1 pkg frozen spinach
  • Mozzarella cheese, to taste.


  1. Preheat oven to 300
  2. Defrost Spinach, squeeze out as much water as you can
  3. Shred Mozzarella cheese
  4. Mix Spinach and most of Cheese (set aside about a third), add desired spices (such as cumin), set aside
  5. Crack eggs into bowl, scramble, set aside
  6. Put tortillas into saucepan, pour sauce over them, make sure they are coated. Keep them turning until they are evenly soaked and warm, but not quite falling apart.
  7. Begin making layers: tortilla, spinach mixture, some scrambled egg, more cheese on top, then start next layer. End with a tortilla on top.
  8. When layers are finished pour remaining sauce over the top and stab all over with a fork so that the sauce and egg can permeate everywhere.
  9. put in oven! When most of it appears set (but with a lot of thin liquid drains into a cut, around 20 mins) stab some more and turn oven down to 200 until it starts to brown and puff. Make sure it is completely cooked through.


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