Enchilada Bake

Inspired by the Post Punk Kitchen... I made the crema and sauce the night before and refrigerated them until I baked the casserole the next day for dinner.

Cashew Crema
1 C cashew
3/4 C water
1/2 tsp salt
2 tsp corn starch
generous black pepper

1. Let cashews soak in water for 2 hours
2. Drain half of the water from the cashews.
3. Add salt, corn starch and black pepper.
4. Use an immersion blender to blend until the crema is smooth. Add more water as necessary (it should be thick but still fluid and not runny).

Red Sauce
1 28 oz can whole tomatoes
1/2 container hot pico de gallo
1/2 yellow onion (chopped)
6 cloves garlic (chopped)
1 Tbsp Mexican oregano
1/2 Tbsp coriander seeds
2 tsp cumin
1 tsp smoked paprika
1 tsp cayenne
1 tsp agave
black pepper

1. In a medium saucepan heat olive oil to medium. Add coriander, cumin, paprika and cayenne. Cook for 2 minutes (do not burn).
2. Add onion and garlic and cook until translucent. 
3. Add oregano, salt and pepper.
4. Add can of tomatoes and pico de gallo. Stir well. Cook over low heat for about 20 minutes.

1 1/2 lb mushroom
1/2 onion
1 tsp cayenne
2 packages tortillas (corn or flour)--size doesn't matter

1. In a skillet cook garlic and onion until onion is translucent. Add salt, pepper, cayenne.
2. Add mushrroms and cook for 2 minutes (they will be cooked further in oven).

1. In a square baking dish layer corn or flour tortillas cut to fit square pan.
2. Add layer of mushrooms and sauce.
3. Add tortilla layer and top with sauce and crema. Repeat.
4. Sprinkle black pepper on top.
5. Bake in oven at 375 F for 35-40 minutes 
5. Cut into squares and serve with avocado and hot sauce.