Name: Enchilada Casserole with 2 Minute Enchilada Sauce
Cuisine: Mexican
Ingredients: 12 ounce bottle of enchilada sauce (or make my 2 minute enchilada sauce); —————; 2 minute Enchilada Sauce:; 14.5 ounce can diced tomatoes (preferably fire roasted); ¼ cup water; 2 Tablespoons olive oil; 2 teaspoons apple cider vinegar; 1 teaspoon cumin; 2 teaspoons chili powder; ¼-½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat); 1 ½ teaspoon kosher salt; 2 garlic cloves (or 2 teaspoons granulated garlic); 1 teaspoon oregano- optional (dry or fresh); ——–; 8 x 6 inch corn tortillas; 2 x 15 ounce cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans Or substitute half with cooked chicken, browned ground meat, or chorizo); 16 ounce bag frozen fire roasted corn – or sub other cooked veggies; 2 cups grated Mexican style cheese or blend; 4 ounce can green chilies (preferably fire roasted (optional)); Garnish: chopped cilantro (diced avocado, sour cream, hot sauce)

Ingredients

Scale

12 ounce bottle of enchilada sauce (or make my 2 minute enchilada sauce)
—————
2 minute Enchilada Sauce:
14.5 ounce can diced tomatoes (preferably fire roasted)
¼ cup water
2 Tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon cumin
2 teaspoons chili powder
¼–½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
1 ½ teaspoon kosher salt
2 garlic cloves (or 2 teaspoons granulated garlic)
1 teaspoon oregano- optional (dry or fresh)
——–
8 x 6 inch corn tortillas
2 x 15 ounce cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans Or substitute half with cooked chicken, browned ground meat, or chorizo)
16 ounce bag frozen fire roasted corn – or sub other cooked veggies
2 cups grated Mexican style cheese or blend
4 ounce can green chilies (preferably fire roasted (optional))
Garnish: chopped cilantro (diced avocado, sour cream, hot sauce)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400
Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
In a greased 9 x13 inch baking dish, spread out a third of the sauce or less– just enough to lightly coat the bottom.
Spread out 4 tortillas on top of the sauce.
Drain one can of seasoned beans, and spread out over the tortillas. (Drain well)
Spread out half of the frozen roasted corn.
Spread out 1 cup of the shredded cheese
Scatter ½ of the canned green chilies and a little chopped cilantro.
Then repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo or ground meat)
Top with rest of the corn, the cheese, the chilies and cilantro.
Drizzle with ? of the sauce and top with 4 more tortillas.
Spread the remaining sauce over the tortillas.
Cover and bake for 30 minutes.
Uncover, and bake 10 more minutes, adding more cheese if you want so it melts. (I leave it off)
Garnish with diced avocado, cilantro and sour cream.

Category: Main
Cuisine: Mexican