enchiladas casserole

husband was asking for chipotle the other day, I really don't want to spend my time going to the store and pick it up, or spending money for something that i know i can make at home, and probably better? 😉 i know when my food is amazing because husband would tell me how delicious the food was over and over. so GOOD LUCK!

ingredients:

• 1 can corn
• 1 can black beans
• 1 can tomatoes (diced tomatoes with cilantro)
• 1 block colby jack cheese (1 pound or more, if you want it to be super cheesy)
• 1 can enchiladas sauce (if you don’t want to make the sauce from scratch)
•  flour tortillas

enchiladas sauce:

• 1 can tomato sauce (8oz)
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1 knorr cube (vegetable)
• 1 1/2 cups water
• 1/4 cup sour cream
• 2 tablespoons flour (dissolve this in the 1 1/2 cup water for easy mixing)
• salt and pepper to taste

directions: https://youtu.be/YhIqvFl-Mqo

1. pre heat the oven to 375F
2. drain the canned tomatoes, black beans and corn. set aside
3. make the enchaladas sauce, add all the ingredients into a pot, and mix slowly until thickens a little
4. to layer: add the sauce first into a baking pan, then add the tortillas,the corn, black beans, diced tomatoes and cheese
5. repeat the process until you use all the ingredients
6. cover lightly with tin foil (do not tighten)
7. bake for 45 to 50 minutes
8. let the enchiladas rest for at least 5 to 10 minutes before serving
9. top with your favorite enchiladas toppings. i add sour cream, chopped red onion, cilantro, chopped lettuce, salsa and crunch fritos
10. enjoy!

happy cooking!

xo, sai

p.s here is my other enchiladas recipe: https://www.infortheride.com/cookbook/vegetarian-enchiladas