Get ready to indulge in a fiesta of flavors with our Cheese Baked Enchilada Casserole! This mouthwatering Mexican dish is not just a feast for the senses but also a breeze to prepare, making it perfect for busy weeknights or cozy gatherings with friends and family. With layers of cheesy goodness, hearty black beans, and sweet corn, every bite is a delightful explosion of taste. Plus, it’s all baked to perfection in just under an hour! Trust us, this casserole will quickly become a favorite at your dinner table, so keep reading to discover how to whip up this delicious dish!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 12 corn tortillas
- 2 cups shredded cheese
- 1 can enchilada sauce
- 1 can black beans, drained
- 1 cup corn, canned or frozen
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a medium bowl, mix the drained black beans, corn, and diced onions. Season the mixture with a pinch of salt and pepper to enhance the flavors.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent the tortillas from sticking and add extra flavor.
- Cut the corn tortillas in half to make them easier to layer in the casserole dish.
- Begin assembling the casserole by creating a base layer of tortilla halves, slightly overlapping them to cover the bottom of the dish.
- Spread half of the bean and corn mixture evenly over the tortilla layer.
- Sprinkle about 1/3 of the shredded cheese over the bean mixture.
- Drizzle a portion of the enchilada sauce over the cheese and filling.
- Repeat the layering process: tortillas, remaining bean mixture, another 1/3 of cheese, and more enchilada sauce.
- For the final layer, add the remaining tortillas, cover with the last of the enchilada sauce, and top with the remaining cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5-10 minutes to set and cool slightly.
- Garnish with fresh chopped cilantro before serving.
- Slice into portions and serve hot. Optional: Serve with sour cream, guacamole, or additional cilantro on the side.
Tips
- Prep Ahead: To save time, you can prepare the bean and corn mixture a day in advance. Just store it in the refrigerator until you’re ready to assemble the casserole.
- Cheese Choices: While shredded cheese is a must, feel free to mix it up! Try using a blend of Monterey Jack, cheddar, or even pepper jack for an extra kick.
- Layering Technique: Make sure to overlap the tortilla halves slightly when layering to ensure every bite has that delicious enchilada flavor.
- Extra Flavor: For a little added depth, consider sautéing the onions before adding them to the bean mixture. This will enhance their sweetness and bring a richer flavor to your casserole.
- Garnish Wisely: Don’t skip the fresh cilantro on top! It adds a refreshing touch that complements the rich flavors beautifully.
- Serving Suggestions: Serve your casserole with a dollop of sour cream or a side of guacamole for a creamy contrast that elevates the entire meal.
- Rest Before Serving: Allow the casserole to sit for a few minutes after baking. This helps it set up nicely, making it easier to slice and serve. With these tips, you’ll be on your way to creating a Cheese Baked Enchilada Casserole that’s not only delicious but also impressively simple to make!
Nutrition Facts
Calories: 335kcal
Carbohydrates: 40g
Protein: 15g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 28mg
