This has become one of our favorites. We thought we'd never be able to create an enchilada recipe to match the cheese enchiladas we grew up on and were so fond of. But this one did it. We DO NOT miss the cheese. We don't even think about it, in fact.
Give it a try and let us know what you think.
Enchilada Casserole (Serves 6)
- 12 corn tortillas
- 1 can Amy’s organic Refried Beans
- 1 can Amy’s organic Chili
- 2 packets of La Frontera Enchilada Sauce
- 1/2 bag frozen corn
- 1 onion, diced
- 1/2 tablespoon avocado oil (optional, replace with 1-2 tablespoons filtered water)
- 1/2 jar of medium heat tomato salsa
- 200 ml can sliced black olives, drained
- 4 oz. can diced Ortega chilis
- 2 jalepeño peppers, diced
- 1 red pepper, diced
- 1 bunch cilantro, chopped in pieces
- 1 lime, juiced
Pre-heat oven to 425º
Lightly sauté the onion in a small pan with the avocado oil or filtered water while prepping the other veggies.
In a bowl mix the beans, Ortega chilis (with the liquid), salsa, lime juice, 1/2 the black olives, 1/2 the corn, 1/2 the red pepper, 1/2 the onion, 1/2 the cilantro, and 1/2 the jalapeño.
In a 9” x 13” baking dish, pour one of the packets of enchilada sauce and place 6 tortillas over the sauce.
Cover the tortillas with the above bean and veggie mixture and cover this with 6 more tortillas and the other packet of enchilada sauce.
Cover the top with the remaining onion, red pepper, cilantro, jalapeño, corn and olives.
Cover with foil and bake at 425º for 40 minutes, then turn down to 375º for 20 minutes.
Remove from oven and let cool for 20 minutes. Then serve. The cooling makes it easy to cut into pieces and serve.
Leftovers reheat well in a frying pan.