Enchilada Casserole

Inspired by the yummiest enchilada casserole from Casa de Luz...

Enchilada Casserole

2 sweet potatoes, shredded
1 large baking potato, shredded
3 tablespoons olive oil, divided
salt and pepper, to taste
1 t cumin
2 cups cooked (or canned) chickpeas
6-8 tablespoons water
3 cloves garlic
18 thin corn tortillas
2 cups vegetable stock (Central Market Organics veg stock works best for this)
1/2 cup feta cheese, crumbled

1- Preheat oven to 375. Toss the shredded potato and sweet potatoes with 1 tablespoon olive oil, cumin, salt and pepper. Spread on baking sheet, cover loosely with foil and bake for about 35 minutes, tossing the mixture halfway through the baking to prevent sticking. Remove from oven, cool on cooling rack and set aside.

2- Puree chickpeas with 2 tablespoons olive oil, garlic, and enough of the water to make a creamy mixture, the consistency of a thin paste. Add to potato mixture and toss to combine well.

3- Grease a 9x13 baking sheet and pour some vegetable stock in the bottom.

4- Cover the bottom of a pan with about 1" of vegetable stock and bring to a simmer. Submerge a corn tortilla in the simmering stock and let it float in the simmering liquid for about 30 seconds. Remove with a slotted spoon and place in the bottom of the baking sheet. Repeat with 5 more tortillas, arranging them as a layer on the baking sheet. You will have to add more stock to the pan, after simmering 4-5 of the tortillas, to bring it back to the 1" level.

5- Spread half of the potato mixture over the tortilla layer.

6- Repeat steps 4 and 5, and repeat step 4 again. You should now have 2 layers of potatoes sandwiched between 3 layers of tortillas. Cover casserole tightly with foil.

7- Heat oven to 350 and bake casserole covered for 35 minutes. Remove from oven, sprinkle with feta cheese and serve with cilantro pesto.

Nutrition Facts
Yield 8 servings
Serving Size 323 g
Calories 426
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.0g 10%
Cholesterol 3mg 1%
Sodium 549mg 23%
Total Carbohydrates 68.8g 23%
Dietary Fiber 14.4g 58%
Sugars 8.6g
Protein 18.4g
Vitamin A 112% • Vitamin C 28%
Calcium 15% • Iron 26%
Nutrition Grade A
* Based on a 2000 calorie diet