I found a really delicious nacho recipe a few weeks ago so I decided to expand on it and make it into enchilada casserole.1TB Olive or avocado oil
2 cups fresh or frozen corn(defrosted if frozen)
1 small onion, chopped
Salt and pepper to taste
1 medium jalapeno, deseeded and chopped
1 medium red bell pepper, deseeded and chopped
7 oz fire roasted green chilies
15 oz can black beans, drained and rinsed
Juice and zest of 1 lime, divided
1/2 cup sour cream
2 TB mayo
28 oz can green chile enchilada sauce
8 oz Monterrey or pepper jack cheese, shredded
10-12 large flour tortilla , cut in quarters
Cotija cheese
Cilantro
Heat oil in a deep pan over medium heat. Add corn and onion and cook until tender and fragrant. Season with salt and pepper.
Remove from heat add jalapeno, red bell, green chiles and black beans, toss with 2 TB lime juice.
Combine sour cream, mayo, remaining lime juice and zest. Set aside.
Pour about 1/3 cup enchilada sauce in the bottom of a 9x13 baking dish.
Layer with tortillas to cover the bottom.
Spread 1/3 of the bean mixture, 1/3 of the sour cream mix and 1/3 of the shredded cheese. Pour about 1/4 of the remaining enchilada sauce and spread evenly. Repeat layers 2 more times.
Top with one last layer of tortillas, the last of the enchilada sauce, Cotija and cilantro.
Cover with foil and bake in 350 degree oven for 45 minutes. Uncover and bake 15 minutes more until it measures at least 165 in the center.....
Remove from oven , recover loosely with foil and allow to set for 15 minutes.
Slice and enjoy with sour cream, guac, more jalapenos.....whatever you desire!!
The leftovers freeze BEAUTIFULLY!
