Creamy Enchilada Casserole

Filling:
1Tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
1-16 oz can vegetarian refried beans
1/2 cup jar salsa
1/2 tsp dried oregano
Sauce:
1 1/4 cups low-fat milk
2 tbsp flour
1 1/2 cups jack cheese

8 corn tortillas, cut into halves
1 green onion, thinly sliced
salsa for topping (optional)

Preheat oven to 400 degrees. Lightly oil a 9x13 baking pan. Saute onion & garlic in olive oil. Add beans, salsa & oregano and heat through. Heat 1 cup of milk in a small saucepan. Dissolve flour in remaining 1/4 cup milk. Add to saucepan. Stir in 1 cup of cheese. Bring to a simmer, stirring until thickened. Line pan with 5 tortillas. Pour in filling. Cover with remaining tortillas. Pour cheese sauce on top and sprinkle remaining cheese. Sprinkle green onions over the top and bake for 15 min. Top with salsa if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MOONGIRL22.