Description
A comforting casserole with a quick homemade enchilada sauce. Perfect for a weeknight meal or casual get-together.
Ingredients
- 12 ounce (340 g) bottle of enchilada sauce
- 411 g can diced tomatoes
- 0.25 cups (60 ml) water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 0.25-0.5 teaspoon chipotle powder
- 1.5 teaspoons kosher salt
- 2 cloves garlic
- 1 teaspoon oregano
- 8 x 6 inch corn tortillas
- 2 x 15 ounce (850 g) cans seasoned black beans
- 16 ounce (454 g) bag frozen fire roasted corn
- 2 cups (473 ml) grated Mexican style cheese
- 4 ounce (113 g) can green chilies
- Garnish: chopped cilantro, sour cream
Instructions
- Preheat oven to 400°F (204°C).
- Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
- In a greased 9×13 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 them over the tortillas.
- Spread out half of the frozen roasted corn.
- Spread out 1 cup of the shredded cheese.
- Scatter 1/2 of the canned green chilies and a little chopped cilantro.
- Repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo, or ground meat).
- Top with the rest of the corn, cheese, chilies, and cilantro.
- Drizzle with the remaining sauce and top with 4 more tortillas.
- Spread the remaining sauce over the tortillas.
- Cover and bake for 30 minutes.
- Uncover and bake for 10 more minutes, adding more cheese if desired.
- Garnish with diced avocado, cilantro, and sour cream.
Notes
- For a spicier casserole, add up to 1 teaspoon of chipotle powder.
- To make this recipe vegetarian, substitute cooked black beans or lentils for the meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
- Cholesterol: 15