Creamy Enchilada Casserole

By Nava Atlas

plate of enchiladasHere’s another great vegetarian casserole dish that is quick and easy and your children will love. Ingredients for a vegan dish are provided.

**Filling**

1 tbsp. light or extra-virgin olive oil

1 small onion

1 garlic clove, minced

16-ounce can vegetarian refried beans

1/2 cup mild or medium-hot bottled salsa or 4-ounce can mild chiles

½ tsp. dried oregano

**Sauce**

1 1/4 cup low-fat milk, rice milk, or soy milk

2 tbsp. unbleached white flour

1 1/2 cups Monterey Jack or Jack-style nondairy cheese

**Plus**

8–10 6-inch corn tortillas, cut in halves

1 scallion, thinly sliced

salsa for topping, optional

Preheat oven to 400° F. Lightly oil shallow, round 2-quart casserole or 9-by-13-inch baking pan.

To make filling, sauté onion in oil in medium skillet till golden. Stir in remaining filling ingredients. Continue cooking until heated through.

For sauce, heat 1 cup milk in small saucepan. Dissolve flour in remaining milk. Whisk it into saucepan, then sprinkle in 1 cup cheese. Gently simmer, stirring frequently. Cook until thickened.

Line prepared pan with single layer of halved tortillas. Spread filling evenly over tortillas. Cover with remaining tortilla halves. Pour cheese sauce evenly over tortillas; sprinkle with scallions and remaining cheese. Bake 15 minutes or until cheese is bubbly. Serve immediately. Top with salsa, if desired.

Serves 6