Enchilada Casserole

Ingredients (6 servings)

For the casserole

• 500 g ground beef or shredded chicken
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• Salt and black pepper to taste
• 1 can (400 g) black beans, drained
• 1 cup corn kernels
• 2 cups enchilada sauce
• 8 small corn or flour tortillas
• 2 cups shredded cheddar or Mexican cheese blend
• 1 tbsp oil

Optional toppings

• Sour cream
• Fresh cilantro
• Jalapeño slices
• Avocado
• Diced tomatoes

Instructions

1. Preheat oven to 190°C (375°F).
2. Heat oil in a skillet over medium heat. Cook onion until soft, then add garlic.
3. Add ground beef or chicken and cook thoroughly. Stir in cumin, chili powder, paprika, salt, and pepper.
4. Mix in black beans and corn. Cook for 2–3 minutes.
5. Spread a thin layer of enchilada sauce in a baking dish.
6. Layer:
   • tortillas
   • meat mixture
   • enchilada sauce
   • cheese
7. Repeat layers until ingredients are used, finishing with sauce and cheese on top.
8. Cover with foil and bake for 20 minutes.
9. Remove foil and bake another 10–15 minutes until bubbly and golden.
10. Let rest for 5 minutes before slicing.

Tips

• Slightly toast tortillas first to prevent sogginess.
• Use rotisserie chicken for a faster version.
• Add bell peppers or olives for extra texture.
• Make it vegetarian by replacing meat with extra beans and vegetables.
• It freezes well for up to 2 months.

Serving Ideas

Serve with:

• Mexican rice
• Guacamole
• Fresh salad
• Tortilla chips and salsa