Recipe Background
For family dinners, Tia always has a trick or two up her sleeve. Everyone loves enchiladas and will want seconds, so she makes a dish that's certain to feed everyone to their hearts' and bellies' desire! Tia's Enchilada Casserole is a literal stack of classic enchilada flavors, similar in structure to lasagna, but then filled with the beloved Tex-Mex staples! Tortillas, tangy and enticing enchilada sauce, spicy chiles, hearty refried beans, and melty cheese: you literally can't go wrong with Tia's Enchilada Casserole! Which is why it's become a go-to at our family dinners, and is sure to be one for you too!
For family dinners, Tia always has a trick or two up her sleeve. Everyone loves enchiladas and will want seconds, so she makes a dish that's certain to feed everyone to their hearts' and bellies' desire! Tia's Enchilada Casserole is a literal stack of classic enchilada flavors, similar in structure to lasagna, but then filled with the beloved Tex-Mex staples! Tortillas, tangy and enticing enchilada sauce, spicy chiles, hearty refried beans, and melty cheese: you literally can't go wrong with Tia's Enchilada Casserole! Which is why it's become a go-to at our family dinners, and is sure to be one for you too!
Ingredients
- 2 tablespoons salted butter
- 1 onion diced
- 1 (15-ounce) can green enchilada sauce
- 1 (7-ounce) can chopped green chiles
- 1 tablespoon adobo sauce from a can of chipotles
- 13 corn tortillas
- 4 cups cheddar or cheddar-jack cheese freshly grated
- 1 (10-ounce) package frozen corn thawed and patted dry
- 1 (15-ounce) can refried beans
- pico de gallo optional, to taste, for topping
- fresh cilantro optional, chopped, to taste, for topping
Directions
- Preheat the oven to 375 degrees F.
- Melt the butter in a 12-inch cast-iron skillet over medium-low heat.
- Add the onion and cook until golden brown, about 8 minutes.
- Transfer the skillet from the heat and stir in the enchilada sauce, the green chiles, and the adobo sauce.
- Transfer all but 2 tablespoons of the sauce to a bowl and reserve.
- Cover the sauce in the skillet with 4 of the tortillas, ensuring they overlap slightly in the center and come up the sides a little.
- Top the tortillas with 1 1/4 cups of the cheese and 1/2 of the corn.
- Dollop 1/2 of the refried beans on top of the corn layer and drizzle with 1/2 cup of the reserved green sauce.
- Add 4 more of the tortillas and repeat the layering with 1 1/4 cups of the cheese, the remaining corn, the remaining beans, and 1/2 cup of the green sauce mixture.
- Top with the remaining 5 tortillas and the remaining green sauce and the remaining cheese.
- Cover the skillet with foil and bake until hot and bubbly, about 35 minutes.
- Remove the foil and bake until set, about 10 minutes.
- Let the skillet stand for 10 minutes.
- Serve with the pico de gallo and the cilantro.
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