Double-Duty Layered Enchilada Casserole

Name: Double-Duty Layered Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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; Optional: Shredded lettuce and chopped fresh tomatoes

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Cost: $1.60 /serving

Author : Taste of Home

Ingredients

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5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans1-1/2 cups frozen corn (about 8 ounces)1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained6 flour tortillas (10 inches)3 cups shredded Mexican cheese blend, divided1 can (10 ounces) enchilada sauceOptional: Shredded lettuce and chopped fresh tomatoes

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Instructions

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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 2 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, until cheese is melted, 10-15 minutes longer. 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.