Green chiles add a layer of earthiness, bite, and sweet onion flavor to your favorite dishes. Green Chile Enchilada Casserole is a prime example of how this spicy ingredient can take your dinner to the next level. Packed full of savory refried beans and sharp cheddar jack cheese, and smothered in a green enchilada sauce for extra richness and heat, Green Chile Enchilada Casserole jumps with flavors! It will absolutely make you jump for joy!
Ingredients
- 2 tablespoons salted butter
- 1 onion, diced
- 1 (15-ounce) can green enchilada sauce
- 1 (7-ounce) can chopped green chiles
- 1 tablespoon adobo sauce
- 13 corn tortillas
- 4 cups cheddar jack cheese, grated
- 1 (10-ounce) package frozen corn, thawed and patted dry
- 1 (15-ounce) can refried beans
- pico de gallo, for topping (optional)
- cilantro, chopped, for topping (optional)
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a 12-inch cast-iron skillet over medium-low heat on the stove-top, melt the butter.
Step 3 –Add the onion and cook until golden brown, about 8 minutes.
Step 4 –Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce.
Step 5 –Set aside all but 2 tablespoons of the sauce mixture in a separate bowl.
Step 6 –Cover the remaining sauce in the skillet with 4 of the tortillas. The tortillas should overlap a little in the center and come up the sides of the skillet a bit.
Step 7 –Top the tortillas with 1 1/4 cups of cheese, half of the corn, half of the refried beans, and 1/2 cup of the reserved green sauce mixture.
Step 8 –Then top the sauce with 4 more tortillas and repeat the layering process. You should use all of the remaining refried beans and corn.
Step 9 –Top the second layer with the remaining 5 tortillas, remaining green sauce, and remaining cheese.
Step 10 –Cover the top of the skillet with foil and bake until the casserole is hot and bubbly, for about 35 minutes.
Step 11 –Remove the foil and continue baking until set, about 10 minutes.
Step 12 –Remove the casserole from the oven and let it stand for about 10 minutes before serving.
Step 13 –Top with pico de gallo and cilantro, if desired, and serve hot!
