Dinner: Double-Duty Layered Enchilada Casserole Recipe

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 (12 ounces) shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Shredded lettuce and chopped fresh tomatoes, optional

Instructions

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 two 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, 10-15 minutes longer or until cheese is melted. 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.

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