Tex-Mex Cheesy Grits Casserole

In a large pot, bring Water (4 cups) to a boil over medium to high heat. Add Salt (1 tsp) and Quick Cooking Grits (1 cup) and return to a boil. Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside.

In a large skillet, melt Butter (1/4 cup) . Add Mirepoix (3 1/3 cups) to butter and sauté over low to medium heat until softened. Remove sautéed vegetables to a bowl and set aside.

In the same skillet, melt Butter (1/4 cup) over medium heat and stir in All-Purpose Flour (3 Tbsp) . Cook and stir until the mixture is bubbly. Add Milk (1 1/2 cups) and cook until sauce thickens. Stir in Shredded Cheddar Cheese (2 cups) , Canned Mild Diced Green Chiles (1/2 cup) , and sautéed vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Pour grits mixture into 9x13x2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed) . Pour Green Enchilada Sauce (1 cup) over top. Bake for about 30 to 40 minutes, or until bubbly and beginning to brown.