Welcome to the August BONUS installment of Secret Recipe Club!!! Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old. For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before. Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing! However, playing by the rules is good so I went with her enchilada casserole. She actually has two of them on her page so I went with a hodge-podge version of both! Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe. (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)
6 Corn tortillas
1 12oz can black beans
1 12 oz can pinto beans
1 onion, diced
1 can enchilada verde sauce (10oz)
2 ears corn - cobs off
2 hatch green chilis
1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)
- (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
- Preaheat oven to 375
- Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
- Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
- Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!
Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch. This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!