This recipe is a go-to for me because it’s super easy and I usually have all the ingredients on hand. It’s gluten free and vegetarian (but definitely not vegan!), although I’m sure you could modify it so it’s neither gluten free or vegetarian (maybe use some veggie burger or ground beef to add some protein).
16 oz cottage cheese
16 oz sour cream
1 small package cream cheese (must be softened, leave out for a few hours prior to cooking)
1 package frozen chopped spinach
1/2 (or 1) onion, chopped and sautéed
1 green (or red or orange) pepper, chopped and sautéed
6-8 large white mushrooms, sliced and sautéed
1 can black olives, chopped
1 can green chiles
1 can of salsa
8-10 small corn tortillas, halved
1 cup shredded cheese
Defrost spinach in large mixing bowl. Add sour cream, cottage cheese, cream cheese, olives, green chiles and salsa to mixing bowl. Stir. Sauté onion, green pepper and mushrooms. Add sautéed vegetables to mixing bowl. Mix all ingredients together.
In a 9×13 casserole dish, spread enough of the mixture to cover the bottom of the casserole. Use four to six of the halved tortillas to make a layer of tortillas, similarly to lasagna noodles. Pour half of the remaining mixture into the casserole dish. Add another layer of halved tortillas. Pour remaining mixture into casserole dish. Bake for 45 minutes at 350 degrees. Five minute prior to taking out of the oven, sprinkle shredded cheese on top. Let casserole set before serving.
My husband isn’t a big fan of cream cheese, so I usually don’t put any in it. It also makes it easier to cook this recipe because unless you remember to leave the cream cheese out for a few hours to soften, it just stays clumped together and doesn’t mix well with the other ingredients. Also, we’ve tried it with frozen corn, which is really good, and broccoli, which is not.