Enchilada Casserole
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Prep time: 
Cook time: 
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Serves: 4-5
 
Ingredients
Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½-1 teaspoon chili powder depending on the spiciness of your powder
  • 1 tablespoon cumin
  • 1 teaspoon honey
  • 1 14oz/400g can of diced tomatoes, unsalted
  • ¼ cup/60 ml water
Filling:
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • ½ cup/150g sour cream plus some for garnish
  • 1 large egg
  • 1 cup/250g frozen or canned corn kernels
  • 1 14oz/400g can black beans, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2½ cups/ 250g shredded cheese, I used gouda, but cheddar or mexican blend would be great too
  • 6 corn or flour tortillas
Instructions
  1. Heat olive oil up in a medium saucepan and saute onions for 4 minutes. Add garlic, salt, cumin and chili powder and saute another minute.
  2. Add honey, tomatoes and water and stir. Bring to a boil, cover, turn down heat and simmer for 10 minutes.
  3. Allow sauce to cool for 10 minutes, puree/blend, and set aside.
  4. While sauce is cooling, preheat oven to 350℉/175℃ and start to prepare filling.
  5. In a large bowl, whisk together onion, garlic, cumin, salt, sour cream and egg.
  6. Stir in corn, beans, bell pepper, cilantro and 2 cups/200g of the cheese.
  7. To make the casserole pour ½ cup/125ml of the enchilada sauce on the bottom of a 7x11 baking dish. Cover with 2 corn tortillas, tearing them to fill in the empty spaces.
  8. Spread half of the veggie and cheese mixure on top of the tortillas and top with another ½ cup/125ml of sauce followed by 2 more tortillas.
  9. Spread the remaining mixture on top and top with the last 2 tortillas, sauce and cheese.
  10. Bake uncovered for 40 minutes or until the cheese is golden brown.
  11. Serve with sour cream and fresh cilantro on top.
Notes
*Prepared casserole can be frozen and then baked in a 350℉/175℃ oven for 45-50 minutes.
Recipe by My Little Gourmet at http://mylittlegourmet.com/main-dishes/enchilada-casserole/