I love Mexican food!! Tacos, burritos, refried beans, chimichangas, enchiladas….I should have been born in
This can easily be made with chicken instead of beef. Or, for a meatless version, omit the meat and substitute with cheese.
I don’t normally buy diced green chiles because they are way out of my produce spending parameter. For this batch of casserole, I paid $0.99 for a 7 oz. can. But I was cooking for other people and the chiles do add great flavor, so I splurged.
Regarding the sauce, I personally like El Pato red enchilada sauce. The mild sauce has a little heat, so I used a different brand for this batch since I was cooking for others. You can also make your own enchilada sauce, which I would have done had it not been such a crazy week.
Be sure to use corn tortillas, not flour. I prefer white corn tortillas, though yellow corn tortillas will do.
An added bonus to this recipe—it is freezable!! I needed this casserole on Friday but also had a birthday cake and a batch of cupcakes to make and decorate for Saturday. I simply constructed the casserole earlier in the week and popped it in the freezer, covered with plastic wrap and foil. I moved it to the fridge on Thursday morning and baked it Friday evening (be sure to remove the plastic wrap first!).
½ lb. cheddar or cheddar/jack cheese mix, shredded, plus more for sprinkling
1 c. frozen corn
½ c. sour cream
1 can (7 oz.) diced green chiles
1 can (28 oz.) enchilada sauce, or homemade enchilada sauce
about 16 corn tortillas
½ can olives, sliced
Brown and drain ground beef.
In a medium mixing bowl, mix ground beef, cheese, corn, sour cream, green chiles, and about ½ c. enchilada sauce.
In a 9” x 13” baking dish, pour enough enchilada sauce to cover bottom. Cover with a single layer of tortillas—rip some to fill in gaps. Spread ⅓ of the filling mixture over tortillas; spoon some sauce over filling
Repeat layers, ending with tortillas. Pour remaining sauce over.
Cover with foil. Bake at 350° until hot throughout, about 45 minutes. Remove foil, sprinkle with cheese and olives. Continue to bake, uncovered, until cheese is melted, about 5 minutes.
Goes great with refried beans and rice.