This is a delicious dish that is great to make on days when you haven’t gone grocery shopping for a while (which is usually my case…) because there are a lot of ways you could substitute the ingredients for what you have on hand and still get a lot of really good flavor!
Enchilada Casserole INGREDIENTS:
1 C yellow onion
2 C shredded meat (I’ve used both chicken and beef depending on what I had)
2 C red enchilada sauce; divided
1 C black beans
1 can corn
1/4 C freshly chopped cilantro
1/4 tsp salt
1/8 freshly ground pepper
4 flour tortillas
2 C shredded cheddar cheese
1/2 cup sliced black olives
sour cream (optional)
diced tomatoes (optional)
Enchilada Casserole DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Cook onions in a non-stick skillet until golden brown, stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded meat, 1 1/2 C enchilada sauce, black beans, corn, and cilantro. season with salt and pepper. Simmer for 3-5 minutes.
4. Tear up 2 tortillas into 1″ pieces and layer them on the bottom of an 8″x8″ casserole dish. Spoon half the meat mixture on top of the tortillas.
5. Layer with caramelized onions, some olives, and some cheese.
6. Spoon the rest of the meat mixture on top of the cheese.
7. Tear up the remaining tortillas and layer them on top along with the rest of the olives and cheese.
8. Evenly cover the dish with the rest of the enchilada sauce.
9. Bake at 350 degrees for 20 minutes.
10. Serve with sour cream and diced tomatoes and enjoy!
BONUS TIP: We cook a lot of Mexican food at my house because my husband loves it, and sometimes it’s hard to find a creative side that compliments the flavors well. If chips and salsa are getting a little old for you too, try some cornbread! I know it sounds odd but it actually compliments it nicely!