My son’s third grade teacher told the class that they each needed to know three recipes by heart before going to college. What good advice! 😉 Besides a good vinaigrette, this one might make the list! 🙂 It’s an easy crowd pleaser.
This recipe is also quick… super super fast. 🙂 It initially caught my eye because it included a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need to teach my kids how to make it! 🙂
For the 2-Minute Enchilada Sauce:
- 14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
- ¼ cup water
- 2 T extra-virgin olive oil
- 2 tsp apple cider vinegar
- 1 tsp cumin
- 2 tsp chili powder
- ¼-½ tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
- 1 ½ tsp coarse salt
- 2 garlic cloves
- 1 tsp dried oregano
- Add all of the ingredients to a Vitamix (or blender) and blend until smooth.
To Complete the Enchilada Pie:
- 2-Minute Enchilada Sauce
- 12-14 6-inch corn tortillas
- 2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
- 16 oz bag frozen fire roasted corn (Trader Joe’s) or other roasted vegetables
- 2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
- 4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
- cilantro, to taste as well as additional chopped cilantro for garnish
- diced avocado, sour cream, hot sauce, as desired for garnish
- Preheat oven to 400 degrees, preferably on convection.
- In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
- Spread 4-5 tortillas on top of the sauce.
- Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
- Spread out half of the frozen roasted corn.
- Spread out 1 cup of the shredded cheese.
- Scatter ½ of the canned green chilies and a little chopped cilantro.
- Spread a second layer of 4-5 tortillas over the mixture.
- Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
- Top with rest of the corn, the cheese, the chilies and cilantro.
- Drizzle with ⅓ of the enchilada sauce and top with 4-5 more tortillas.
- Spread the remaining sauce over the tortillas.
- Cover and bake for 30 minutes.
- Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
- Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.
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