I went to college to study theatre, specifically costuming. My costuming teacher's name was Paulette and she would always tell us "Its not a mistake, its a design choice!". That is the lesson that I bring with me into the kitchen today.
This meal didn't start off as a casserole. It began as my attempt at reasonably traditional enchiladas. I had made enchiladas one time before and had made them with flour tortillas since it was what I had, instead of the traditional corn tortillas. This time, however I was prepared and had bought the correct tortillas. Not having much experience using corn tortillas I didn't know it is best to warm up the tortillas first to make them more pliable. If you don't and try to roll them they crack and break quite easily.
In addition to this issue I had made the filling for my enchiladas a little too runny so even if the tortillas had stayed whole there was no way they would have stayed stuffed. So imagine you've created a wonderful blend of flavors that is just perfect but when you actually try to construct the enchiladas you are left with an oozing, crumbling mess. What do you do? Design choice! It's a casserole!
Since I knew the flavors were all there and wonderful it was more a matter of presentation. I continued to lie them in the dish with them crumbling, knowing it didn't matter what they looked like as a casserole and also realizing that it meant I could do a second layer and get away with it. I appologize if I don't have exact proportions for some things, I cook by feel and guesstimation.
1 large sweet yellow onion
1 can of corn and bell pepper Mexican mix or frozen roasted corn
2 cans of black beans
About 1/2 cup of chopped green chili (ill explain this more in the description)
2 cans of red enchilada sauce (or green if you prefer)
2 cups shredded Mexican mix cheese
Chili powder to taste
Cumin to taste
1 package of corn tortillas
1 can of refried beans
Sour cream
Preheat oven to 350 degrees.
Starting off I chopped and saute the onion in a little bit of oil. Once it is starting to get transulcent add in the corn and beans and contiune to heat thru. When it comes to the chili, I have just moved to New Mexico, a state that actually has an official question which is "red or green?", refering to the color of pepper you prefer. I happen to prefer a mild green chili and I can get chopped in a frozen tub that you thaw when ready to use. If you don't have access to any form of pepper then the dish will still be good, just not quite as good. Add the chili peppers, chili power and cumin and one can of the enchilada sauce and heat thru. The longer you have to stew them together the better the flavors will meld, but if you're in a hurry this can be done in about 10-15 min of cooking (I prefer to let it stew for about 30-45 min at low heat). Right before you think its ready to take off the heat melt 1 cup of the cheese into the mix.
Either line the casserole dish with foil or cooking spray. Fill the tortillas with the filling and line them up side by side in the dish. Then put a thin layer of the refried beans (I just rub a little across the top of each tortilla). If you have room in the dish put another layer of enchiladas and refried beans. Top with the second can of enchilada sauce and any extra filling that you have room for (I end up making two casserole dishes worth since it freezes so well). Sprinkle the rest of the cheese on top and bake for 30 min or until the cheese starts to turn golden. Serve with sour cream (because sour cream makes EVERYTHING better). Enjoy!!
This meal didn't start off as a casserole. It began as my attempt at reasonably traditional enchiladas. I had made enchiladas one time before and had made them with flour tortillas since it was what I had, instead of the traditional corn tortillas. This time, however I was prepared and had bought the correct tortillas. Not having much experience using corn tortillas I didn't know it is best to warm up the tortillas first to make them more pliable. If you don't and try to roll them they crack and break quite easily.
In addition to this issue I had made the filling for my enchiladas a little too runny so even if the tortillas had stayed whole there was no way they would have stayed stuffed. So imagine you've created a wonderful blend of flavors that is just perfect but when you actually try to construct the enchiladas you are left with an oozing, crumbling mess. What do you do? Design choice! It's a casserole!
Since I knew the flavors were all there and wonderful it was more a matter of presentation. I continued to lie them in the dish with them crumbling, knowing it didn't matter what they looked like as a casserole and also realizing that it meant I could do a second layer and get away with it. I appologize if I don't have exact proportions for some things, I cook by feel and guesstimation.
1 large sweet yellow onion
1 can of corn and bell pepper Mexican mix or frozen roasted corn
2 cans of black beans
About 1/2 cup of chopped green chili (ill explain this more in the description)
2 cans of red enchilada sauce (or green if you prefer)
2 cups shredded Mexican mix cheese
Chili powder to taste
Cumin to taste
1 package of corn tortillas
1 can of refried beans
Sour cream
Preheat oven to 350 degrees.
Starting off I chopped and saute the onion in a little bit of oil. Once it is starting to get transulcent add in the corn and beans and contiune to heat thru. When it comes to the chili, I have just moved to New Mexico, a state that actually has an official question which is "red or green?", refering to the color of pepper you prefer. I happen to prefer a mild green chili and I can get chopped in a frozen tub that you thaw when ready to use. If you don't have access to any form of pepper then the dish will still be good, just not quite as good. Add the chili peppers, chili power and cumin and one can of the enchilada sauce and heat thru. The longer you have to stew them together the better the flavors will meld, but if you're in a hurry this can be done in about 10-15 min of cooking (I prefer to let it stew for about 30-45 min at low heat). Right before you think its ready to take off the heat melt 1 cup of the cheese into the mix.
Either line the casserole dish with foil or cooking spray. Fill the tortillas with the filling and line them up side by side in the dish. Then put a thin layer of the refried beans (I just rub a little across the top of each tortilla). If you have room in the dish put another layer of enchiladas and refried beans. Top with the second can of enchilada sauce and any extra filling that you have room for (I end up making two casserole dishes worth since it freezes so well). Sprinkle the rest of the cheese on top and bake for 30 min or until the cheese starts to turn golden. Serve with sour cream (because sour cream makes EVERYTHING better). Enjoy!!
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