Vegetarian Enchilada Casserole

On some weekends, Hubby and I end up at Target and since we're there we do some grocery shopping. Staples: milk, bread, salsa, chips, mint mojito gum, lean cuisines, etc. (Yes. Those are staples.) Enough to get us by without going to the REAL grocery store. Every time we do this, the enchilada sauce calls to me. I have no idea why. I've never bought it before. Now whenever we do the groceries at Target, we have enchiladas that night.

Vegetarian Enchilada Casserole

1/2 onion chopped
1 clove garlic
1 green bell pepper chopped
1/2 red bell pepper chopped
1 small zucchini chopped
18 corn tortillas (the small ones)
1 cup quinoa
2 cups veggie stock
mexican blend shredded cheese
shredded cheddar cheese
2 10oz cans enchilada sauce

Cook the quinoa in veggie stock as directed. I added some smoked paprika and ground chopotle pepper - just enough for a little flavor, but not enough to make Hubby's tender taste buds upset.

While the quinoa cooks (15 min.), saute the veggies until tender. When they were just about finished I sprinkled with at least 2 tsp of chili powder. When the quinoa is done add it to the veggies off the heat and combine.

Before starting the layering process, I steamed my corn tortillas in the microwave to soften them a bit.

Layer in 8x 10 pan:
enchilada sauce
tortillas
quinoa/veggies
a little sauce & cheese
tortillas
quinoa/veggies
a little sauce & cheese
tortillas
quinoa/veggies
the rest of sauce (don't be afraid to pour a whole can at this point. the tortillas soak up a lot)
as much cheese as you like on top

Bake at 350 for 25-30 minutes or until it's bubbling and hot through.

This is a start. I never stick to rules in the kitchen. Last time it was bulgar, not quinoa and no zucchini. Last time I rolled them up with whole grain tortillas classic enchilada style. Mix and match and work with what you got. Somewhere Rachael Ray is tearing up.