Layered Enchilada Casserole

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 5 cups reserved Hearty Chili Without Beans
  • 1 1/2 cups frozen corn
  • 15 oz can each black beans and pinto beans, rinsed and drained
  • 6 flour tortillas
  • 3 cups shredded Mexican cheese blend, divided
  • 10 oz can enchilada sauce
  • Shredded lettuce
  • chopped tomatoes

Directions

  1. Preheat oven to 375. Combine chili, corn and beans. Spread 1 cup chili mixture into a greased 13×9 inch baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat. Top with the remaining tortillas and chili mixture.

  2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer. Let stand 10 minutes before cutting. Serve with lettuce and tomatoes.

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