FOK Recipe Review: Enchilada Casserole

I’ve wanted to try this Forks Over Knives Enchilada Casserole recipe since it first arrived in my inbox. My attempts to create burritos and enchiladas with gluten free wraps have been less than successful – they usually crack and fall apart when I try to roll them. This recipe appealed to me because you chop the corn tortillas into squares instead of rolling them.

FOK Recipe App

I’ve been on the FOK mailing list for a while, but I just recently purchased their recipe app. I find the app interface clear and easy to work with.

Recipes are divided into three sections:

• Summary
• Ingredients
• Method

The ingredient lists features a handy option of adding any or all of the ingredients to a shopping list.

You can tap on each step in the method section for a reminder of the quantity of ingredients for that step.

The ability to easily find a recipe and create a shopping list of ingredients is incredibly convenient. The other day my husband and I were discussing what we should have for dinner while we were hiking. I pulled out my phone, perused the FOK recipes and we decided to try the enchilada casserole. I quickly created a shopping list of the ingredients we needed and we picked them up on the way home – talk about meal planning on the fly!

FOK Recipe Review

Pros:

The enchilada casserole was fairly simple to make. You chop all the ingredients ahead of time, water sauté them in a large pan, mix a small portion in a blender and return to pan, then place the mixture in a 9x13 pan and bake for about 15 minutes. It takes just under an hour to prepare from start to finish.

The corn tortillas I used did not turn the lovely golden shade you see in the FOK app pictures – but the pieces placed on top of the casserole added a nice crispy texture to the dish. The chard I used had a strong flavor, but overall the dish was tasty and received a thumbs-up from my family.

Cons:

While the prep was easy, it did require more tools than I typically wish to dirty for a single meal, including:

• Knife and cutting board
• Mini chopper – because I had no desire to mince 5 cloves of garlic by hand
• Strainer for beans
• Sauté pan
• Spatula and Serving spoon
• Blender
• Baking Pan
• Bowl for guacamole

Also, I was surprised the ingredients did not fill the baking pan all the way to the top. We got about 4 servings out of the recipe. Next time I might try doubling the ingredients and see how that works.

Final Observation

The FOK Enchilada Casserole offers a nice combination of textures and flavors. While I don’t see myself throwing this together for regular weeknight meals, I do think it's a good dish to serve company or share at a pot-luck.

See the recipe: FOK Enchilada Casserole