This is a recipe Nourishing Generations used to make with the children. They made it and loved it – yay, they ate lots of veggies! It is easy and fun … hope you enjoy it. You can also add whatever other vegetables you like to the mix.
Ingredients:
1 medium yellow onion, small dice
2 cloves green garlic, minced
2 ounces mushrooms, chopped
1 sweet red pepper, diced
1 bunch chard, stems removed, leaves finely chopped
2-3 carrots, grated
½ bunch cilantro, finely chopped
1 handful of mustard greens, chopped (optional)
2 ounces cheddar, Jack, etc., grated
3 ounces queso fresco or feta, crumbled
½ teaspoon dried oregano
10 corn tortillas, cut in half
One 10-ounce jar green chili or enchilada sauce
oil to coat the pan
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the chopped and grated vegetables in a bowl; mix well. Combine the cheeses in another bowl. Add oregano to the cheese and mix to combine.
3. Prepare a 9×13 baking pan by coating all over with a thin layer of oil.
4. Layer the bottom of the pan with the cut tortillas.
5. Cover bottom layer with half the vegetables, drizzle a little enchilada sauce to coat, and then sprinkle with half the cheese.
6. Repeat for a second layer.
7. Bake, covered for 30 minutes. Optional – remove cover for the last 10 minutes to slightly brown the top.
Serves 8