This easy enchilada casserole is just that - easy! It is much simpler to put together than enchiladas, while using the same ingredients, flavors and textures. I love it!
It all starts with spooning some sauce into the bottom of the pan...
And then adding some torn tortillas...
And then adding in layer after layer of the good stuff!
I know that I did.
Easy Enchilada Casserole
- 6 to 8 Corn tortillas
- 1 batch (or 8 oz if using store-bought) Enchilada Sauce
- 1 1/2 Cup Black Beans
- 1/2 Cup Corn
- 3/4 Cup Shredded Cheddar Cheese
- 1/4 of a Red Onion Onion, optional
- Taco Seasoning, optional
- Preheat oven to 375 degrees.
- Spread about one third of the sauce into the bottom of a 8x8 glass pan. Lay 3-4 tortillas down and spoon on half of the beans and corn. Sprinkle on some taco seasoning and half of the onion, if using. Top layer with about half of the remaining sauce, spreading it out a bit, and a third of the cheese.
- Repeat with the second round of tortillas, then the remaining beans, corn, a sprinkle of taco seasoning, onion, and the last of the sauce and the cheese.
- Cover pan with aluminum foil and bake for 25 minutes or so. Take off foil and bake for an additional 5 to 10 minutes.
- Serve with sour cream. Makes 4 servings.
This casserole is seriously delicious, and so easy. I know that you will come to love it just as much as I do, once you give it a try!