Download Stashcook Now. Get the best meal planning app for your family.

Double-Duty Layered Enchilada Casserole Recipe

Name: Double-Duty Layered Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans; 1-1/2 cups frozen corn (about 8 ounces); 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 6 flour tortillas (10 inches); 3 cups shredded Mexican cheese blend, divided; 1 can (10 ounces) enchilada sauce; Optional: Shredded lettuce and chopped fresh tomatoes

Taste of Home

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio

Ingredients

5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans

1-1/2 cups frozen corn (about 8 ounces)

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

6 flour tortillas (10 inches)

3 cups shredded Mexican cheese blend, divided

1 can (10 ounces) enchilada sauce

Optional: Shredded lettuce and chopped fresh tomatoes

Method

Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.

Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.

The simple meal planning app

Social

Email:

hello@stashcook.com