For family dinners, Tia always has a trick or two up her sleeve. Everyone loves enchiladas and will want seconds, so she makes a dish that’s certain to feed everyone to their hearts’ and bellies’ desire! Tia’s Enchilada Casserole is a literal stack of classic enchilada flavors, similar in structure to lasagna, but then filled with the beloved Tex-Mex staples! Tortillas, tangy and enticing enchilada sauce, spicy chiles, hearty refried beans, and melty cheese: you literally can’t go wrong with Tia’s Enchilada Casserole! Which is why it’s become a go-to at our family dinners, and is sure to be one for you too!
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 (from a can of chipotles)
- 13 corn tortillas
- 4 cups cheddar or cheddar-jack cheese, freshly grated
- 1 (10-ounce) package frozen corn, thawed and patted dry
- 1 (15-ounce) can refried beans
- pico de gallo, optional, to taste, for topping
- fresh cilantro, optional, chopped, to taste, for topping
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Melt the butter in a 12-inch cast-iron skillet over medium-low heat.
Step 3 –Add the onion and cook until golden brown, about 8 minutes.
Step 4 –Transfer the skillet from the heat and stir in the enchilada sauce, the green chiles, and the adobo sauce.
Step 5 –Transfer all but 2 tablespoons of the sauce to a bowl and reserve.
Step 6 –Cover the sauce in the skillet with 4 of the tortillas, ensuring they overlap slightly in the center and come up the sides a little.
Step 7 –Top the tortillas with 1 1/4 cups of the cheese and 1/2 of the corn.
Step 8 –Dollop 1/2 of the refried beans on top of the corn layer and drizzle with 1/2 cup of the reserved green sauce.
Step 9 –Add 4 more of the tortillas and repeat the layering with 1 1/4 cups of the cheese, the remaining corn, the remaining beans, and 1/2 cup of the green sauce mixture.
Step 10 –Top with the remaining 5 tortillas and the remaining green sauce and the remaining cheese.
Step 11 –Cover the skillet with foil and bake until hot and bubbly, about 35 minutes.
Step 12 –Remove the foil and bake until set, about 10 minutes.
Step 13 –Let the skillet stand for 10 minutes.
Step 14 –Serve with the pico de gallo and the cilantro.
