Enchilada Casserole
Inspired by a recipe over on Weelicious, we decided to try to make Enchilada Casserole. Initially intimidated by making my own enchilada sauce, I found it quite easy and it made a HUGE difference in the recipe. I often find that store bought sauces are too spicy so this is the way to go in the future! This would be the perfect dish to serve with holiday company and big crowds and it's red and green so quite festive!
Enchilada Sauce
1 Tbsp Olive Oil
1 Small Onion, cubed
1 Garlic Clove, minced
1/2 Tsp Kosher Salt
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Honey
2 fresh cored and seeded tomatoes, diced or you can use a Can Diced Tomatoes, unsalted
1 Cup Water
1 Small Onion, cubed
1 Garlic Clove, minced
1/2 Tsp Kosher Salt
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Honey
2 fresh cored and seeded tomatoes, diced or you can use a Can Diced Tomatoes, unsalted
1 Cup Water
Filling
1 Tsp Chopped Onion
1 Garlic Clove
1/2 Tsp Cumin Powder
1/2 Tsp Kosher Salt
1/2 Cup Organic Sour Cream
1 Egg
1 Cup fresh corn (used this Pampered Chef Kernel Cutter (genius!) that my friend Katrina surprised me with) or you can use Frozen Corn Kernels
1-15 Oz Can Black Beans, drained
1 Medium Red Bell Pepper, diced
3 Tbsp Fresh Cilantro, chopped
2 1/2 Cups Mexican Cheese Blend, divided
12 Corn Tortillas
1 Garlic Clove
1/2 Tsp Cumin Powder
1/2 Tsp Kosher Salt
1/2 Cup Organic Sour Cream
1 Egg
1 Cup fresh corn (used this Pampered Chef Kernel Cutter (genius!) that my friend Katrina surprised me with) or you can use Frozen Corn Kernels
1-15 Oz Can Black Beans, drained
1 Medium Red Bell Pepper, diced
3 Tbsp Fresh Cilantro, chopped
2 1/2 Cups Mexican Cheese Blend, divided
12 Corn Tortillas
1. Preheat oven to 350 F.
2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
10. Bake for 40 minutes uncovered.
11. Serve.
2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*
10. Bake for 40 minutes uncovered.
11. Serve.
*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.
Sort of like a Mexican Lasagna - this was full of flavor, texture and goodness!
Everybody loved it!
Yum-O!
ReplyDeleteThis looks so good! Must try it soon :)
ReplyDelete