Total time: 1 hour 10 minutes
Active time: 30 minutes
Photo by Vanessa Rees, food styling by Kate Lewis
Enchiladas can be a lot of work. This version, in casserole form is a little less so. Don’t get me wrong, it still makes more dishes than you want to do, but it’s a lot easier than stuffing each tortilla. Watch me make it and see for yourself! (Oh and check out my sweet HODOR shirt.)
This recipe from Isa Does It is the first I’ve posted from the Sunday Night Suppers section. You know, recipes that you could pull together on a weeknight, but really, why not spend a leisurely Sunday with your friends or your kids or your mom or some stranger off the street, hanging in the kitchen and cooking dinner together?
Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.
PS I just wanna’ give a shout out to my girl Kate Lewis for the amazing styling on this one! It was tough to make a dug-into casserole look so ridiculously appetizing, but Kate found a way. Thanks, girl!