Creamy Enchilada Casserole

• 1 tbsp. light or extra-virgin olive oil
• 1 small onion
• 1 garlic clove, minced
• 1 6-ounce can vegetarian refried beans
• 1/2 cup mild or medium-hot bottled salsa or 4-ounce can mild chiles
• 1/2 tsp. dried oregano
• 11/4 cup low-fat milk, rice milk, or soy milk
• 2 tbsp. unbleached white flour
• 11/2 cups Monterey Jack or Jack-style nondairy cheese
• 8-10 6-inch corn tortillas, cut in halves
• 1 scallion, thinly sliced
• salsa for topping, optional

1. Preheat oven to 400u0b0 F. Lightly oil shallow, round 2-quart casserole or 9-by-13-inch baking pan.
2. To make filling, saute onion in oil in medium skillet till golden. Stir in remaining filling ingredients. Continue cooking until heated through.
3. For sauce, heat 1 cup milk in small saucepan. Dissolve flour in remaining milk. Whisk it into saucepan, then sprinkle in 1 cup cheese. Gently simmer, stirring frequently. Cook until thickened.
4. Line prepared pan with single layer of halved tortillas. Spread filling evenly over tortillas. Cover with remaining tortilla halves. Pour cheese sauce evenly over tortillas; sprinkle with scallions and remaining cheese. Bake 15 minutes or until cheese is bubbly. Serve immediately. Top with salsa, if desired.
5. Serves 6

light, onion, garlic, vegetarian refried beans, salsa, oregano, lowfat milk, unbleached white flour, monterey, corn tortillas, scallion, salsa

Taken from www.epicurious.com/recipes/member/views/creamy-enchilada-casserole-50066730 (may not work)