Ingredients

The following ingredients have 8 Servings
  • 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
  • 12 x 6-inch corn or flour tortillas
  • 2-3 cups grated Mexican style cheese (or try a vegan cheese)
  • 4 ounce can green chilies, (optional)
  • 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
  • ¼ cup water
  • 2 Tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • ¼-½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
  • 1 ½ teaspoon kosher salt
  • 2 garlic cloves (or 2 teaspoons granulated garlic)
  • 1 teaspoon oregano– optional (dry or fresh)
  • 2 tablespoons olive oil
  • ½ an onion, diced ( see notes)
  • 4 cloves garlic, rough chopped (see notes)
  • 1 large yam or sweet potato, diced into ½ inch cubes (optional, or sub 1 large bell pepper, or zucchini)
  • 12- 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
  •  15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt

Instruction

  • Preheat oven to 400 F
  • Place all ingredients in a blender and blend until smooth, set aside.
  • Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
  • In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce.  Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
  • Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
  • with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.