Spicy Green Enchilada Casserole

Preheat oven to 375 F.

Oil 2x pie dishes and lay 4x corn tortillas across the bottom of each covering as much surface as possible.

Preheat a large pan to medium heat and add oil.

Add mushrooms and sautee for 4-5 minutes, or until starting to brown.

Add jalapenos, zucchini, chopped sausages, paprika, garlic and a pinch of salt.

Toss to combine and cook for another 4-5 minutes.

Open your can of beans and drain, but don’t rinse your beans.

Add them to the pot.

Mix well to combine and turn the heat to medium low.

Cook 3-4 minutes.

Turn off heat and add ½ cup shredded cheese and ¼ cup salsa verde, mix well.

Using a large spoon evenly spread the mixture into each pie dish.

Flatten with the back of your spoon and layer 4 corn tortillas across the top, forming a top crust.

Pour ½ cup salsa verde over the top layer of tortillas.

Spread ½ shredded cheese over the tops.

Bake for 10 minutes, then turn the heat to broil and broil for 5 minutes.

Top with fresh cilantro 🌿