This is the perfect entree for busy weeknights. A super healthy, protein packed casserole.
Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins
1 tablespoon olive oil
1/2 cup onion, diced (1 medium sized)
2 (15 ounce) cans chickpeas, drained & rinsed
1 (4 ounce) can diced green chili peppers, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
8 ounces sour cream, light sour cream or Greek yogurt
2 tablespoons unbleached AP flour
1/4 teaspoon garlic powder
8 (6-inch) corn tortillas
1 (15 ounce can) red enchilada sauce (reserve 5 ounces for topping & serving)
1 1/4 cups grated cheddar cheese
fresh cilantro, sliced green onion & avocado for topping
cooking spray
1
Pre heat oven to 350 degrees F with the rack in the middle. With cooking spray, lightly grease a 2 quart square or rectangular baking dish.
2
In a large skillet heat the olive oil & onion over medium high heat for a few minutes until onions start to soften. Add the chickpeas, green chili peppers, chili powder & cumin. Stir and heat for 3 minutes to combine flavors.
3
In a bowl combine the sour cream, flour & garlic powder.
4
Place 4 of the tortillas on the bottom of the baking dish. Top with 1/2 of the chickpea mixture, 1/2 of the sour cream mixture & 5 ounces of enchilada sauce. Repeat this step one more time.
5
Place foil over the casserole and bake for 30 minutes or until heated through. Remove the foil & carefully top with cheddar cheese. Bake another 5 minutes or until cheese is melted. To brown the cheese you can low broil for a few minutes, but watch carefully.
6
To serve: drizzle with enchilada sauce & top with sliced tomatoes, avocado and green onions.
1 (4 ounce) can diced green chili peppers, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
8 ounces sour cream, light sour cream or Greek yogurt
2 tablespoons unbleached AP flour
1/4 teaspoon garlic powder
8 (6-inch) corn tortillas
1 (15 ounce can) red enchilada sauce (reserve 5 ounces for topping & serving)
1 1/4 cups grated cheddar cheese
fresh cilantro, sliced green onion & avocado for topping
cooking spray
Directions
1
Pre heat oven to 350 degrees F with the rack in the middle. With cooking spray, lightly grease a 2 quart square or rectangular baking dish.
2
In a large skillet heat the olive oil & onion over medium high heat for a few minutes until onions start to soften. Add the chickpeas, green chili peppers, chili powder & cumin. Stir and heat for 3 minutes to combine flavors.
3
In a bowl combine the sour cream, flour & garlic powder.
4
Place 4 of the tortillas on the bottom of the baking dish. Top with 1/2 of the chickpea mixture, 1/2 of the sour cream mixture & 5 ounces of enchilada sauce. Repeat this step one more time.
5
Place foil over the casserole and bake for 30 minutes or until heated through. Remove the foil & carefully top with cheddar cheese. Bake another 5 minutes or until cheese is melted. To brown the cheese you can low broil for a few minutes, but watch carefully.
6
To serve: drizzle with enchilada sauce & top with sliced tomatoes, avocado and green onions.
Authoradmin
