Super Bowl Spinach Enchilada Tortilla Casserole

Spinach makes for a savory filling in the enchilada casserole.

Appetizers and main courses for big gatherings, such as the Super Bowl, should meet two requirements: the dish should be something many people will like and simple to make. A spinach enchilada tortilla casserole fills the bill on both counts. The casserole has a lot of flavors from the enchilada sauce and the filling. Also, because there is no meat, it is fairly healthy, low in fat and something that even vegetarians -- such as ovo-lacto-vegetarians -- can enjoy. Also, if the sauce is made ahead of time, the dish can be made in less than 30 minutes, giving you less time in the kitchen and more time watching the big game.

Things You'll Need

• 7 tablespoons vegetable oil
• Saucepan
• 1 tablespoon all-purpose flour
• Whisk
• 1/4 cup chili powder
• 2 cups vegetable broth
• 1 cup tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• Skillet
• Medium onion
• Knife
• 2 cloves garlic
• 1 pound spinach
• Baking dish
• 12 to 18 corn tortillas
• Muenster cheese or cheddar cheese

Instructions

Enchilada Sauce

1. Heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat. Add 1 tablespoon of all-purpose flour and mix well, using a whisk.

2. Add 1/4 cup of chili powder to the saucepan and cook for one minute. Add 2 cups of vegetable broth, 1 cup of tomato paste, 1 teaspoon each of ground cumin and dried oregano leaves and 1/2 teaspoon of salt. Whisk until combined.

3. Reduce heat to low and cook for about 20 minutes until the sauce thickens. Keep the sauce warm on a back burner over low heat until ready to use.

Spinach Enchilada Casserole

1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat a skillet over medium-high heat. Add 2 tablespoons of vegetable oil and heat until the oil begins to smoke. Turn the heat down to medium.

3. Dice a medium onion with a knife and add it to the skillet. Mince 2 cloves of garlic and add to the onion. Saute for about eight minutes until the onions become translucent. Remove the onion and garlic to a large bowl and set aside.

4. Heat 2 more tablespoons of vegetable oil in the same skillet. Add 1 pound of torn spinach leaves once the oil gets hot. Move the spinach around in the skillet until it is cooked. Add to the onion mixture and blend well.

5. Pour a small amount of enchilada sauce in the bottom of a 9-by-13-inch baking dish. Add four to six corn tortillas to the baking dish and cover with a light layer of sauce.

6. Add a layer of the spinach mixture, then add several slices of Muenster or cheddar cheese. Repeat the layers until you have at least three layers. Sprinkle a small amount of cheese on the top layer.

7. Place the baking dish in the oven uncovered and cook for about 20 minutes.