I'm a big fan of enchilada sauce. For some reason my hubby likes enchiladas, but if you use the sauce in a casserole then not so much. Weird, right? So I thought I would try to pump up the volume on the normal enchilada casserole recipe to see if I could win him over.
1 lb lean ground beef or turkey
1 24 oz can of red enchilada sauce
1/2 cup of corn
1/2 cup of black beans
1 jalapeño pepper chopped fine
1/2 cup of onion chopped fine
8 oz cream cheese softened
Heat oven to 350°.
Brown your ground beef and drain off any liquid.
Add the black beans, corn and some of the enchilada sauce to the meat, mix well. I say some of the sauce because you only want to add enough to moisten the meat; you don't want it overly soupy.
mix the cream cheese, jalapeño and onion in a bowl.
Line a 9"x 9" casserole dish with foil.
Spread a small amount of enchilada sauce in the bottom of the dish.
Dip your tortillas in the enchilada sauce and lay in the bottom of the dish. 4 to 5 should get you good coverage and I usually cut some in half to make sure the bottom gets totally covered.
Spread half of the cream cheese mixture over the tortillas. This can get a little messy, but what fun is cooking if you aren't getting messy?
Layer on half of the meat mixture and sprinkle with some cheese.
Cover with a third layer of tortillas and sprinkle the top generously with cheese.
Bake for 35 to 45 minutes. That's another reason casseroles are so great; all the ingredients are already cooked so you don't have to be so precise on baking time. You just want everything to marry together.
Serve with your favorite cornbread. Yum!