April 25, 2015

enchilada bake


Mmmmm.... so good!  I made this for a friend, who just had a baby, and thankfully made one for me too!  It's delicious, versatile, and can be prepped ahead of time!  So, for someone who was packing at the time... a total win!  I served this with chips and salsa, but it would also be delicious with cornbread!

Servings 6-8
Total Time 1 hour

  • 1 tablespoon vegetable oil 
  • 1/2 onion, chopped
  • 5 ounces baby spinach
  • 1 ear of corn, kernels removed
  • 1, 19 ounce can enchilada sauce
  • 9 corn tortillas (blue or yellow, I ended up running out of yellow and finishing it off with blue)
  • 1, 15 ounce can refried beans 
  • 1 cup cooked rinsed black beans
  • 2 cups shredded monterey jack cheese
  • 3 green onions, chopped
1.  Preheat oven to 375 degrees F.

2.  In a large skillet, over medium heat, add onion and cook until translucent, about 4 minutes.  Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.

3.  In a 9x13 inch baking dish spread 2/3 cup of the sauce over bottom, top with 3 of the tortillas (you may need to break one in half), all of the beans (refried and black, yes I used pinto:(  I thought I had black in the cabinet and didn't... so it was kind of repetitive but worked), handful of cheese, 3 of the tortillas (gently pressing them down), all of the vegetable mixture, remaining tortillas (gently pressing them down), remaining sauce, and remaining cheese.

4. Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions and enjoy!!!

PS... sour cream, hot sauce, and cilantro are also very delicious toppings:)

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