My family and I make my dad’s famous Cheese Enchiladas for holidays and special occasions, and I’ll never reveal that secret family recipe!
However, there’s a Southwestern – and significantly healthier – version of enchilada casserole that I like to whip up, and this version I will share with you, Dear Reader.
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn, steamed
- 4 oz can mild green chiles, drained
- 2 cups Las Palmas Mild Enchilada Sauce
- 10 6-inch white corn tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/3 cup cilantro, chopped
- 4 green onions, sliced
- Preheat oven to 375 degrees.
- In a medium bowl, combine black beans, corn and green chiles.
- Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 baking dish.
- Working one at a time, place 3 tablespoons bean mixture into each tortilla. Top with shredded cheese. Roll up and place into baking dish. Repeat with additional 9 tortillas.
- Pour the remaining enchilada sauce evenly over the enchiladas. Top with remaining shredded cheese.
- Bake until cheese is melted and bubbly and turning golden brown, about 20 minutes.
- Serve with cilantro, green onion, lime, sour cream, etc. as desired.
Source: Adapted from a recipe by Two Peas and Their Pod