Tuesday, June 26, 2012

enchilada casserole recipe

I've been on a Mexican food kick lately.  In the past month, I've made enchiladas twice, and at least 4 different types of quesadillas.  So I figured this week's food post should share my latest obsession!
Almost two years ago, I made bean enchiladas with pinto beans and ricotta, which was delicious, but I decided to try a twist - Black Bean, Spinach, and Corn Enchiladas.  I'm still tweaking this recipe, but wanted to share it anyway!

Black Bean, Spinach, and Corn Enchilada
Recipe yields ~8 enchiladas

-1 can enchilada sauce
-2 cans black beans
-1 can cream of cheddar soup
-1 package frozen chopped spinach
-1 cup frozen yellow corn kernels
-8 taco sized tortillas
-1/4th cup shredded cheese
Optional ingredients (all to taste):
-Hot sauce

Nutritional information (for one enchilada): 333 calories, 7 g fat, 860 mg sodium, 55 g carbs, 10 g fiber, 15 g protein.

1.  Preheat oven to 350
2.  Defrost spinach and corn and cook together until warm.  If you have salsa or hot sauce laying around, feel free to throw a little bit in there.

3.  Drain and rinse black beans and use a fork or meat mallet to smush them (I prefer smashed up beans, but if you don't, you can just drain and rinse them and leave them as is)

4.  Mix black beans, cream of cheddar soup, spinach, corn, and 1/3 cup of enchilada sauce.  If desired, add hot sauce, cilantro, and salt to taste.  I personally like a LOT of hot sauce, about 1 tsp. of cilantro, and a dash of salt.
5.  Coat the bottom of a 9 by 13 inch glass baking dish with a small amount of enchilada sauce.

6.  Spoon 1/8th of the black bean mixture onto each tortilla.

7.  Wrap each tortilla and place seam side down into the glass baking dish.

8.  Once all of the tortillas are in the pan, top with remaining enchilada sauce and sprinkle with cheddar cheese.

9.  Bake at 350 for about 30 minutes or until the cheese is bubbly.

-There is just barely enough enchilada sauce for this recipe to work - you might want to get two cans or mix enchilada sauce with some salsa if you like lots of sauce.
-There is enough mixture to make 8 tortillas, but I generally can only fit 6 in the 9 by 13 pan.  You can solve this problem in multiple ways:  
(1) Make 6 very full tortillas, and bake them all together.  
(2) Make 8 tortillas, but use multiple pans to bake them.  
(3) Make 6 tortillas in a pan to bake, and then use the leftovers to make tacos/burritos/enchiladas in the microwave (which is what I usually do).

Finished product... yum:

Do you have a favorite Mexican food recipe?

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