Cheesy Enchilada Casserole

• 12 corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 cup diced green chilies
• 1/2 cup diced onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 1/4 cup chopped fresh cilantro (optional)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
3. 3 Layer 4 tortillas over the sauce.
4. 4 Top with 1/3 of the remaining enchilada sauce, half of the cheeses, black beans, corn, green chilies, onion, cumin, and chili powder.
5. 5 Add another layer of 4 tortillas, followed by another third of the sauce and remaining fillings.
6. 6 Finish with a layer of 4 tortillas and the last of the sauce and cheese.
7. 7 Bake for 35 minutes until bubbly and cheese is melted.
8. 8 Let stand for 10 minutes before serving, then garnish with cilantro if desired.

Nutrition

Tips

• For extra flavor, sauté the onion before layering.
• Use a mix of your favorite cheeses for a unique flavor profile.
• This casserole can be prepared ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warm.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh avocado salad.
• Pair with a zesty limeade for a refreshing contrast.

FAQ