I grew up with my mom calling this dish “taco lasagna” but now I’ve seen it called “enchilada casserole” more and more.
In honor of Cinco de Mayo, obviously I had to make some Mexican food for myself 🙂
This is super easy to make, much easier than enchiladas, and it has the same flavors.
I made this vegetarian but you can cut back on the beans and add some chicken if you would like! This would also be really good with some olives in it…somehow I managed to totally forget about those little guys!
Recipe adapted from Gimme Some Oven
- 3 cups red enchilada sauce
- 16 corn tortillas, halved
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained (or fresh corn! I used the kernels from 2 cobs)
- 6 scallions (green onions), thinly sliced
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1/2 cup loosely-packed chopped fresh cilantro
- Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
- Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with 1 can of beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with about 3/4 cup shredded cheese.
- Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, and cheese.
- Conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
- Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
- Remove pan and cilantro and remaining green onions. Serve warm topped with sour cream and some avocado.