- 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
- 1-1/2 cups frozen corn (about 8 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 6 flour tortillas (10 inches)
- 3 cups shredded Mexican cheese blend, divided
- 1 can (10 ounces) enchilada sauce
- Shredded lettuce and chopped fresh tomatoes, optional
- Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with two tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed. Yield: 12 servings.
Reviews for Double-Duty Layered Enchilada Casserole
"This was very easy and pretty good for a weeknight dinner. I made a couple of changes to suit my tastes.I cut the ingredients down to fit an 8x8 pan.I used chilli with beans instead of adding pinto beans. I also added a lb of ground beef. As someone else suggested I used corn tortillas instead of four .I will probably make this again when I'm in a hurry."
"I made this one because it sounded so good. However, the flour tortillas turned to dough after baking and that ruined an otherwise delicious dish. Maybe I'll try it again with corn tortillas."