Vege Enchilada Casserole

• 32 oz frozen chopped spinach thawed with most of moisture pressed out(or 3 10 oz. boxes)
• 1 lb. of sliced fresh mushrooms
• 1 yellow onion diced
• 1/2 jalapeno pepper diced fine
• 1 30 oz. bag of frozen hash browns (fat free preferred)
• 48 oz. enhilada sauce (red or green)
• 2 tsp cumin
• 2 Tbsp chili powder
• 18 corn tortillas
• 8 oz. diced green chilis
• olive or vege oil for saute and preparation of casserole dish

1. Preheat oven 425 degrees.
2. Saute onion, mushrooms, jalapeno until soft then add spinach and saute until all warm. When done set in aside vege mixture in large bowl.
3. Saute potatoes with cumin and chili powder until some of potatoes are slightly brown and all are soft.
4. Put potatoes and diced green chilis into bowl with vege mix and stir to combine well.
5. Prepare 9 x 13 dish with oil to prevent sticking.
6. Layer bottom of casserole with 6 tortillas.
7. Cover with 1/2 vege/potato mix.
8. Cover with 1/3 of sauce.
9. Cover with 6 more tortillas
10. Cover with rest of vege/potato mix
11. Cover with 1/3 of sauce.
12. Cover with last 6 tortillas.
13. Cover with remaining sauce.
14. Bake in oven uncovered for 30 minutes or more (should be bubbling some on edges and golden brown on top when done).
15. Let set for 15 minutes before serving.

mushrooms, onion, pepper, browns, enhilada sauce, cumin, chili powder, corn tortillas, green chilis, olive

Taken from www.epicurious.com/recipes/member/views/vege-enchilada-casserole-50040477 (may not work)