Stacked Cauliflower Enchilada with Green Chile Sauce
Most of us are familiar with “rolled” enchiladas: some kind of savory filling rolled up in a tortilla, then baked. But a stacked enchilada is even easier to make, and the results, especially when done in a slow cooker, are a lot like a casserole. A layer of corn or flour tortillas, a layer of fresh vegetables, another layer of tortillas, another layer of filling, and so on until the slow cooker insert is a bit over half full. Then a nice long, slow cook that allows all the juicy vegetable flavors to meld and blend. You can certainly vary the type of vegetables according to the season and what’s in your garden or farmers’ market at any given time. This is great freshly cooked and is even better as leftovers.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Trim and core the cauliflower, then wash and slice the head vertically. (You will be placing it in layers in the casserole, so you want the pieces fairly thin.) Pull the onion layers apart.
Step 2
In a large bowl, combine the cauliflower, onion, olives, tomatoes, and beans using your hands.
Step 3
Oil the inside of the slow cooker insert. Place 2 or 3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
Step 4
Add another layer of tortillas, then half of the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.)
Step 5
Cover and cook on low for 5 to 6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook for an additional 30 minutes, or until the cheese is melted.
Step 6
Turn off the heat and allow the contents of the insert to sit for 10 to 15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.
Suggested Beverage
Step 7
A nice, light, summery rosé would be great with this dish.
