Ingredients
1 lb ground beef or shredded chicken
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) red enchilada sauce
1 can (10 oz) diced tomatoes with green chilies, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
10-12 corn tortillas
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Sliced jalapeños and chopped fresh cilantro for garnish.
Instructions
Prepare the Meat Filling:
In a large skillet, cook the ground beef or shredded chicken over medium heat until browned and cooked through. Drain excess fat if necessary.
Add the diced onion and minced garlic to the meat and cook until the onion is soft and translucent.
Stir in the chili powder, cumin, salt, and pepper. Mix well to combine the flavors.
Add Vegetables and Sauce:
Add the drained tomatoes, black beans, corn, and half of the enchilada sauce to the meat mixture. Stir to combine and let it simmer for a few minutes to meld the flavors.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13-inch baking dish.
Place a layer of corn tortillas over the sauce, overlapping as needed.
Spoon half of the meat mixture over the tortillas, then sprinkle with a layer of cheddar and Monterey Jack cheese.
Repeat the layers with the remaining tortillas, meat mixture, and cheese, finishing with a generous layer of cheese on top.
Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the casserole from the oven and let it cool for a few minutes.
Garnish with sliced jalapeños and chopped fresh cilantro before serving.
Tips for Success
Protein Variations: Feel free to use ground turkey, pork, or even tofu as a substitute for beef or chicken.
Customize the Heat: Adjust the spice level by choosing mild, medium, or hot enchilada sauce and adding more or fewer jalapeños.
Add Toppings: Top the casserole with sliced avocado, sour cream, or salsa for added flavor.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This cheesy enchilada casserole is a hearty and flavorful dish that’s sure to become a family favorite. Enjoy the rich taste of enchiladas in a convenient, layered casserole format!
