So, last night we were supposed to have a little mid-week family meal. I made this to die for enchilada casserole and ended up splitting the meal into 2 batches… more on that later. Anyway, they were so fur-reaking good I just had to share! Just as fair warning… my final pic turned out really dark so it does NOT show how lovely this turned out.
Start with the sauce. Not any ole canned crap sauce either! For SUPERVEGGIE Sauce you’ll need:
all this: 
1 stick celery
4 large white mushrooms
2 Anaheim peppers (great color, low heat)
1 Poblano pepper (rich, fruity pepper, some heat)
1 bunch green onions
2 cloves garlic (not pictured)
Finely chop all above ingredients until they look like this:
Put it all into your largest skillet and cook over low-medium heat in 2 Tbsp. butter (organic, preferred). It will sweat and release out the liquid and your kitchen is going to start attracting people in wanting to know “when do we eat?” You’ll know you’ve got it going on, then! Add salt (1.5 tsp.), black pepper (1 tsp), 2 pinches Turmeric and, if you have it, 1-2 tsp. New Mexico green chili powder. It’s not a deal breaker but it adds a nice *something*.
Do not use red chili powder – it will turn it into *something else* all together.
Let this go for 15-20 minutes, stirring often. You are not looking for browning here, just reduce the mass by about two-thirds. If your skillet will hold it all, scooch the veggie-deliciousness to one side and add 1lb. ground beef (yes, you can use ground turkey, chicken or even venison!) 
Brown the meat.
Now, to turn this into a sauce, you will need flour.
Add about 2 Tbsp. 
Incorporate this fully, cooking about 5 more minutes before proceeding. Then, you will add liquid. AND, you have CHOICES! I used chicken stock. You can use milk, chicken broth, beef broth, water or a combo of any of these liquids equaling about 1.5 cups. Start by adding a cup of liquid. If it’s right, stop there. If it’s too thick , add some more liquid. Remember, it’s going into a casserole so it’s OK if it’s a little loose here. Let it come up to a bubble.
Be patient and then taste for seasoning correction. Turn off the burner.
Now, you need to cream it up a bit. I used Greek yogurt (full fat) but you may use sour cream as well.
About 1/2 cup. 
Stir it all together and you have *MAGIC*! 
NOTE: If you need to cook the meat in a separate pan, no worries, mon! Just layer it all together at the end. I just happen to prefer washing one pan 😉
Now, you will make the casserole. Into a casserole dish — or 2 in my case– it goes! I used a 12 inch round and an 8 inch round with 2 layers each. I suggest a 12 inch round with 3 layers, but any shape will do. Cut or tear corn tortillas into quarters and layer into the bottom. Don’t worry about spraying the bottom, the sauce will keep it from sticking. 
If your sauce is on the drier side, use fewer corn tortillas, maybe 6. Mine was a little wetter so I used a little more here, about 8 total. This is the best part of creative cooking – you get to feel your way! Over this you will ladle the meat sauce. 
Now top with grated cheddar cheese (or a Mexican blend). Real cheese, please – none of that processed junk or cheese-product-in-a-jar! Continue layers in this order until you run out of room or supplies. Top with a nice layer of cheese (about 1/2 cup per layer) and a little extra on top. And, into the oven it goes.
350 degrees until bubbly.
That’s it! 
So, I have to apologize for the darkness in this pic. That AND the fact that I didn’t get one after oven time. Our family dinner for 6 morphed into a dinner for 4 and a takeout option for 2. But, trust me, the casserole was divine!
